One-Pot Pumpkin Chicken and Rice
One-Pot Pumpkin Chicken and Rice
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
For the Aromatics and Vegetables
- 1 tablespoon vegetable oil
- 3 garlic, cloves, minced
- 3 green onions, white and light green parts chopped, green parts reserved for garnish
- 2 shallots, chopped
- 8 ounces brown shimeji or beech mushrooms, trimmed
- 1 1/2 cups white rice, rinsed
- 1 1/2 cups pumpkin, cubed (about 1/2-inch pieces), such as kabocha or butternut squash
- 2 1/2 cups chicken stock
For the Seasoning
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
Instructions
- 1
In a medium bowl, combine the bite-sized chicken thighs with light soy sauce, dark soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly until the chicken is well coated. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
Heat vegetable oil in a large, shallow pot or Dutch oven over medium heat. Add the minced garlic, chopped white and light green parts of the green onions, and chopped shallots. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 3
Add the trimmed shimeji or beech mushrooms to the pot and cook for 2 minutes, stirring occasionally. Then, add the marinated chicken and cook for another 3-4 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
⏱️ 6 min
- 4
Stir in the rinsed white rice, ensuring it's evenly distributed at the bottom of the pot. Arrange the cubed pumpkin on top of the rice.
⏱️ 2 min
- 5
Pour the chicken stock over all the ingredients. Add the additional soy sauce, oyster sauce, and white pepper. Give the mixture a quick, gentle stir to combine the seasonings without disturbing the pumpkin too much.
⏱️ 2 min
- 6
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 20 min
- 7
Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Garnish with the reserved chopped green parts of the green onions. Gently fluff and mix all the ingredients together before serving.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Pumpkin Chicken and Rice
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
For the Aromatics and Vegetables
- 1 tablespoon vegetable oil
- 3 garlic, cloves, minced
- 3 green onions, white and light green parts chopped, green parts reserved for garnish
- 2 shallots, chopped
- 8 ounces brown shimeji or beech mushrooms, trimmed
- 1 1/2 cups white rice, rinsed
- 1 1/2 cups pumpkin, cubed (about 1/2-inch pieces), such as kabocha or butternut squash
- 2 1/2 cups chicken stock
For the Seasoning
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
Instructions
- 1
In a medium bowl, combine the bite-sized chicken thighs with light soy sauce, dark soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly until the chicken is well coated. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
Heat vegetable oil in a large, shallow pot or Dutch oven over medium heat. Add the minced garlic, chopped white and light green parts of the green onions, and chopped shallots. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 3
Add the trimmed shimeji or beech mushrooms to the pot and cook for 2 minutes, stirring occasionally. Then, add the marinated chicken and cook for another 3-4 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
⏱️ 6 min - 4
Stir in the rinsed white rice, ensuring it's evenly distributed at the bottom of the pot. Arrange the cubed pumpkin on top of the rice.
⏱️ 2 min - 5
Pour the chicken stock over all the ingredients. Add the additional soy sauce, oyster sauce, and white pepper. Give the mixture a quick, gentle stir to combine the seasonings without disturbing the pumpkin too much.
⏱️ 2 min - 6
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 20 min - 7
Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Garnish with the reserved chopped green parts of the green onions. Gently fluff and mix all the ingredients together before serving.
⏱️ 7 min