One-Pot Shoyu Chicken with Rice

By · Reviewed by AislePrompt Editorial · ·

A simple weeknight dinner featuring tender chicken thighs cooked in a savory soy-ginger broth, served over fluffy rice. This hawaiian-inspired one pot ready in about 80 minutes pairs pounds bone-in skin-on chicken thighs, soy sauce, tablespoons 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does One-Pot Shoyu Chicken with Rice take to make?

Total time is about 80 minutes (15 min prep + 65 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 One-Pot Shoyu Chicken with Rice?

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 soy sauce from drying out.

Can I substitute ingredients in One-Pot Shoyu Chicken with Rice?

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 One-Pot Shoyu Chicken with Rice 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.

What goes well with One-Pot Shoyu Chicken with Rice?

Hawaiian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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