Stir-Fried Malaysian Kopitiam Hainanese Chicken Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 malaysian-inspired asian fusion ready in about 45 minutes pairs chicken thighs, boneless and skinless, jasmine rice, leaves, tied in a knot 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

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.