One-Pot Shoyu Chicken with Rice

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple weeknight dinner featuring tender chicken thighs cooked in a savory soy-ginger broth, served over fluffy rice. This Hawaiian-inspired one-pot recipe, ready in about 80 minutes, pairs bone-in skin-on chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

Prep: 15 min Cook: 65 min Serves 4 Hawaiian cuisine 500 cal/serving

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Ingredients

2 pounds bone-in skin-on chicken thighs
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 cloves, minced garlic
1 tablespoon, grated ginger
1 cup chicken broth
1 1/2 cups short-grain white rice
1/4 cup, sliced green onions
1 teaspoon sesame oil

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Instructions

Step 1: In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 3 minced garlic cloves, and 1 tablespoon grated ginger until the sugar dissolves.
Step 2: Place 2 pounds bone-in skin-on chicken thighs in a large oven-safe pot. Pour the sauce over the chicken, making sure to coat evenly. Add 1 cup chicken broth to the pot.
Step 3: Cover the pot with a lid and bake in a preheated oven at 375°F for 45 minutes, until the chicken is cooked through.
Step 4: Remove the lid, stir in 1 1/2 cups short-grain white rice, and spread it evenly. Return the lid and bake for an additional 20 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Let the dish rest for 5 minutes, then garnish with 1/4 cup sliced green onions and 1 teaspoon sesame oil before serving.