Ginger-Scallion Chicken & Rice One-Pot
A fragrant, restaurant-style stir-fry made in one pot with tender chicken, fluffy rice, and a sticky-sweet sauce that clings perfectly. This asian-inspired one pot (gluten free) ready in about 40 minutes pairs Boneless skinless chicken thighs, Rice (short grain), thinly sliced Scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Boneless skinless chicken thighs
- 1 cup Rice (short grain)
- 4, thinly sliced Scallions
- 2 tbsp, minced Fresh ginger
- 3 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 1 tsp Brown sugar
- 2 cloves, minced Garlic
- 1 1/2 cups Chicken broth
Instructions
- Step 1: Pat chicken thighs dry with paper towels, then season both sides with a pinch of salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp sesame oil in a large deep skillet over medium-high heat. Add chicken in a single layer and cook for 5 minutes per side until golden brown and cooked through, then remove and set aside.
- Step 3: Add minced ginger and garlic to the skillet and stir for 30 seconds until fragrant, then add scallions and cook for 1 minute until slightly softened.
- Step 4: Stir in rice, soy sauce, rice vinegar, brown sugar, and chicken broth. Bring to a simmer, then cover and cook for 15 minutes until rice is tender and liquid is absorbed.
- Step 5: Gently fold in cooked chicken and any accumulated juices. Cook uncovered for 2 minutes to thicken the sauce, stirring until it coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Scallion Chicken & Rice One-Pot take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Scallion Chicken & Rice One-Pot?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice (short grain) from drying out.
Can I substitute ingredients in Ginger-Scallion Chicken & Rice One-Pot?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Scallion Chicken & Rice One-Pot for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Scallion Chicken & Rice One-Pot gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
