One Pot Soya Glazed Chicken
One Pot Soya Glazed Chicken
Ingredients
For the Chicken and Rice
- 6 chicken thighs, bone-in, skin-on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 2 tablespoons oil, for pan-frying
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 1/2 cups long-grain rice, washed
- 3 cups chicken stock, or water
For the Soya Glaze Sauce
- 100 ml dark soy sauce
- 1/2 teaspoon granulated sugar
- 1 tablespoon garlic, minced
- 1 tablespoon sesame seeds
- 1 teaspoon black pepper, freshly ground
For Garnish
- 2 green onions, chopped
Instructions
- 1
Place chicken thighs on a plate. Season generously with salt, 1/2 teaspoon black pepper, turmeric, paprika, and cumin. Mix well to ensure the chicken is thoroughly coated with the spices.
⏱️ 5 min
- 2
Heat oil in a large, oven-safe pan or Dutch oven over medium-high heat. Place the seasoned chicken thighs in the hot pan, skin-side down. Pan-fry the chicken for 4 minutes on each side until golden brown and partially cooked.
⏱️ 8 min
- 3
Once pan-fried, remove the chicken from the pan and set it aside on a plate. Leave the remaining oil and drippings in the pan.
⏱️ 1 min
- 4
Add sliced red onion and minced garlic to the same pan with the leftover oil. Sauté for 1 to 2 minutes until fragrant and softened.
⏱️ 2 min
- 5
Add washed rice to the pan with the sautéed aromatics. Stir well, making sure the rice soaks up all the oil and mixes with the onions and garlic.
⏱️ 2 min
- 6
Place the pan-fried chicken thighs back into the pan, nestled on top of the rice mixture. Pour in chicken stock or water.
⏱️ 1 min
- 7
Cover the pan with a tight-fitting lid and reduce heat to low. Let it cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 20 min
- 8
While the chicken and rice are cooking, prepare the sauce. In a separate measuring cup or small bowl, combine dark soy sauce, granulated sugar, 1 tablespoon minced garlic, sesame seeds, and 1 teaspoon black pepper. Mix all ingredients thoroughly until well combined.
⏱️ 3 min
- 9
After 20 minutes, remove the lid from the pan. Drizzle the prepared soya glaze sauce evenly over the chicken and rice. Garnish with chopped green onions. Serve directly from the pan.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Soya Glazed Chicken
For the Chicken and Rice
- 6 chicken thighs, bone-in, skin-on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 2 tablespoons oil, for pan-frying
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 1/2 cups long-grain rice, washed
- 3 cups chicken stock, or water
For the Soya Glaze Sauce
- 100 ml dark soy sauce
- 1/2 teaspoon granulated sugar
- 1 tablespoon garlic, minced
- 1 tablespoon sesame seeds
- 1 teaspoon black pepper, freshly ground
For Garnish
- 2 green onions, chopped
Instructions
- 1
Place chicken thighs on a plate. Season generously with salt, 1/2 teaspoon black pepper, turmeric, paprika, and cumin. Mix well to ensure the chicken is thoroughly coated with the spices.
⏱️ 5 min - 2
Heat oil in a large, oven-safe pan or Dutch oven over medium-high heat. Place the seasoned chicken thighs in the hot pan, skin-side down. Pan-fry the chicken for 4 minutes on each side until golden brown and partially cooked.
⏱️ 8 min - 3
Once pan-fried, remove the chicken from the pan and set it aside on a plate. Leave the remaining oil and drippings in the pan.
⏱️ 1 min - 4
Add sliced red onion and minced garlic to the same pan with the leftover oil. Sauté for 1 to 2 minutes until fragrant and softened.
⏱️ 2 min - 5
Add washed rice to the pan with the sautéed aromatics. Stir well, making sure the rice soaks up all the oil and mixes with the onions and garlic.
⏱️ 2 min - 6
Place the pan-fried chicken thighs back into the pan, nestled on top of the rice mixture. Pour in chicken stock or water.
⏱️ 1 min - 7
Cover the pan with a tight-fitting lid and reduce heat to low. Let it cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 20 min - 8
While the chicken and rice are cooking, prepare the sauce. In a separate measuring cup or small bowl, combine dark soy sauce, granulated sugar, 1 tablespoon minced garlic, sesame seeds, and 1 teaspoon black pepper. Mix all ingredients thoroughly until well combined.
⏱️ 3 min - 9
After 20 minutes, remove the lid from the pan. Drizzle the prepared soya glaze sauce evenly over the chicken and rice. Garnish with chopped green onions. Serve directly from the pan.
⏱️ 3 min