Stir-Fried Malaysian Kopitiam Hainanese Chicken Rice

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A fragrant stir-fried chicken rice inspired by Malaysian kopitiam flavors, featuring tender poached chicken, garlic, and aromatic pandan rice. This Asian fusion recipe, ready in about 45 minutes, pairs chicken thighs, boneless and skinless, jasmine rice, pandan leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 500 g chicken thighs, boneless and skinless
• 2 cups jasmine rice
• 2 leaves, tied in a knot pandan leaves
• 6 cloves, minced garlic cloves
• 1 inch piece, sliced thin ginger
• 3 cups chicken broth
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 stalks, sliced spring onions
• 1/2, sliced thin for garnish cucumber
• 1 tsp salt
• 1/2 tsp white pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear, then drain. In a rice cooker or pot, add the rice with 3 cups chicken broth and 2 knotted pandan leaves. Cook the rice until fluffy and aromatic, about 20 minutes.
2. Step 2: While the rice cooks, bring 1 liter water to a boil in a pot. Add 500 g boneless, skinless chicken thighs and 1 tsp salt. Lower heat to a simmer and poach chicken for 15 minutes until cooked through. Remove chicken, let cool, then slice thinly.
3. Step 3: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 6 minced garlic cloves and 1 inch sliced ginger; stir-fry for 1-2 minutes until fragrant but not browned.
4. Step 4: Add sliced poached chicken to the wok with 2 tbsp soy sauce and 1/2 tsp white pepper. Stir-fry for 3 minutes until chicken is coated and heated through.
5. Step 5: Add cooked pandan rice to the wok, tossing thoroughly with chicken mixture. Drizzle 1 tsp sesame oil and toss again for 1 minute until rice is glossy and coated.
6. Step 6: Remove from heat, garnish with 2 sliced spring onions and thin cucumber slices. Serve warm, enjoying the fragrant kopitiam-style chicken rice.