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one pot soy garlic chicken and rice

Soy Garlic Chicken and Rice

I put an Asian spin on my arroz con pollo recipe and created this Soy Garlic Chicken and Rice. Tender and flavorful skinless boneless chicken thighs are nestled into a delicious pot of ginger rice.
5 from 1 vote
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Ingredients
  

  • 2 lbs Chicken Thighs skinless and boneless
  • 1.5 cups Jasmine rice soaked for at least 30 minutes
  • 1/2 tbsp Garlic minced
  • 2 cups Broth I used 1 cup of chicken broth and 1 cup of Ginger Miso Broth from Trader Joes
  • 1 cup Water
  • 2 Green Onions diced
  • chili crisp or chili crunch optional

Soy Garlic Sauce

  • 1/4 cup Soy Sauce
  • 1 tbsp Garlic I used garlic paste
  • 2 tbsp Brown Sugar
  • 2 tbsp Maple Syrup or honey
  • 1 tsp sriracha
  • 1/2 tbsp Ginger
  • 2 tbsp Vinegar rice wine or apple cider
  • 1/4 tsp black pepper

Instructions
 

  • In a bowl, create a marinade for the chicken. Add your cleaned chicken thighs, soy sauce, garlic, brown sugar, maple syrup (or honey), sriracha, ginger, black pepper, and vinegar. Let it sit for at least 10 minutes, but the longer you can let it sit, the better. Even overnight in the refrigerator.
  • Soak your rice for about 30 minutes to an hour, changing out the water at least once. I like to put a strainer into a big bowl, and then I add the rice to the strainer and let it sit in there. That makes changing out the water in the bowl easier.
  • Add oil to a wide 4 quart pan on medium heat. Once the pan is hot, add boneless skinless chicken thighs and brown on medium high heat for 5 minutes per side
  • Remove chicken from the pan and set aside. Add the garlic and green onions and saute for a few minutes.
  • Add in the rice, 1/2 tsp of sea salt, water, and chicken broth and stir.
  • Add the chicken thighs back to the pan. Nestle the chicken into the rice mixture. Bring to a boil, and reduce the heat to low and cover.
  • Cook for 15 minutes. At this point the chicken will be cooked, but you just want to make sure the rice is not watery and is fully cooked too. Remove from heat and keep covered for 5-10 more minutes to let the rice absorb any residual liquid.
  • Top with more green onion and optional chili crisp sauce.