Simple ingredients come together to form this One-pan Ginger Spring Onion (Scallion) Chicken and Rice – a hassle-free recipe that delivers mouthwatering flavours with minimal effort.
Tender chicken and fluffy, flavour-filled rice are cooked together in just one pan, before being drizzled with an aromatic ginger and spring onion (scallion) oil. This recipe is great for busy weeknights, designed to save time and energy. Serve with your family’s favourite vegetables or any veggies in the crisper that need to be used!
Can you make One-pan Ginger Spring Onion (Scallion) Chicken and Rice ahead of time?
This One-pan Ginger Spring Onion (Scallion) Chicken and Rice recipe is best made and eaten immediately.
Watch how to make One-pan Ginger Spring Onion (Scallion) Chicken and Rice
Is One-pan Ginger Spring Onion (Scallion) Chicken and Rice suitable for leftovers?
One-pan Ginger Spring Onion (Scallion) Chicken and Rice leftovers reheat really well. Refrigerate in an airtight container for up to 3 days and reheat in the microwave.
One-pan Ginger Spring Onion (Scallion) Chicken and Rice
“My kids are racing about this! Mr 8 said, ‘this dinner is from heaven!’ ❤️” Share Pin Recipe PrintIngredients
- 5 large boneless chicken thighs, skin on or off, excess fat trimmed
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
- 200 g (1 cup) jasmine or basmati rice
- 375 ml (1½ cups) chicken stock
- 4 spring onions (scallions), finely sliced
- 1 tsp freshly grated ginger
- ½ tsp sea salt flakes
- 1 tbsp sesame oil
- 80 ml (⅓ cup) oil (see note 1)
Instructions
- Season the chicken with salt and pepper.
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken for 4–5 minutes or until golden, turning once halfway through. Set aside.
- Use a paper towel to drain the excess fat, if desired.
- To the same pan, add the rice and stir for 30 seconds before adding the chicken stock.
- Once the chicken stock is bubbling, return the chicken to the pan. Cover with the lid, reduce the heat to the lowest setting and cook for 15 minutes.
- To make the ginger and spring onion (scallion) oil, combine the ingredients in a small bowl and allow to stand while the chicken and rice cook (the salt softens the spring onion (scallion) and flavours the oil as it sits).
- Once the chicken and rice are cooked, remove the pan from the heat and allow to stand for 10 minutes.
- Serve drizzled with the ginger and spring onion (scallion) oil, with sliced cucumbers or steamed greens on the side.
Watch how to make it
Nutrition information
Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.
robynlawler says:
So Delicious and easy! Served it with a squeeze of lime and some soya sauce!!