Stir-Fried Kopitiam Hainanese Chicken Rice

By AislePrompt Editorial · ·

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 drafted and published.

A flavorful take on the classic Hainanese chicken rice, stir-fried with aromatic garlic and ginger, served with fragrant rice and a side of chili sauce. This Asian-inspired rice and grain recipe, ready in about 35 minutes, pairs boneless chicken thighs, jasmine rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 25 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until clear. In a pot, combine the rice with 2 cups chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
  2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 5 minced garlic cloves and 2-inch julienned ginger, sauté for 1-2 minutes until fragrant and golden.
  3. Step 3: Add 500 g boneless chicken thighs cut into bite-sized pieces to the skillet. Stir-fry for 6-8 minutes until chicken is cooked through and lightly browned.
  4. Step 4: Stir in 2 tbsp soy sauce and 1 tbsp sesame oil, mixing well to coat the chicken and aromatics. Cook for an additional 1 minute until sauce thickens slightly.
  5. Step 5: Remove from heat and mix in 2 sliced spring onions.
  6. Step 6: Serve the chicken stir-fry over the steamed jasmine rice, garnished with sliced 1/2 cucumber and optional 1 sliced red chili for heat.

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