One Pot Spicy Soy Chicken Rice
One Pot Spicy Soy Chicken Rice
Ingredients
For the Spicy Soy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup gochujang
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
For the Spicy Soy Rice
- 1 tablespoon vegetable oil
- 8 ounces cremini mushrooms, thinly sliced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups long grain white rice, rinsed
- 2 1/4 cups water
For the Scallion Slaw
- 1 bunch scallions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
Instructions
- 1
In a medium bowl, whisk together the gochujang, 1/4 cup soy sauce, sesame oil, and honey to create the marinade. Add the chicken thighs to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 15 minutes, or up to 30 minutes.
⏱️ 15 min
- 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven with a lid over medium-high heat. Once hot, add the marinated chicken thighs, reserving any leftover marinade in the bowl. Sear the chicken for 3 to 4 minutes per side, until deeply browned and slightly charred. Remove the chicken from the pot and set aside on a plate.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the sliced cremini mushrooms to the same pot and sauté for 3 to 4 minutes, until softened. Add the grated fresh ginger and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Pour the reserved leftover marinade into the pot with the mushrooms and ginger. Add the rinsed long grain white rice and stir well to coat the rice grains with the flavorful mixture.
⏱️ 2 min
- 5
Pour in the 2 1/4 cups of water. Gently place the seared chicken thighs on top of the rice. If there are any drippings from the chicken on the plate, pour them into the pot as well.
⏱️ 1 min
- 6
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly with a lid, and cook for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 25 min
- 7
While the chicken and rice are cooking, prepare the scallion slaw. In a small bowl, combine the thinly sliced scallions, chopped fresh cilantro, 1 tablespoon soy sauce, rice vinegar, and sesame seeds. Toss gently to combine.
⏱️ 5 min
- 8
Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the steam to redistribute and the rice to finish cooking perfectly.
⏱️ 5 min
- 9
Remove the chicken thighs from the pot and slice them into strips. Fluff the rice with a fork. Serve the flavorful rice in bowls, topped with the sliced spicy soy chicken, and a generous mound of the fresh scallion slaw.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Spicy Soy Chicken Rice
Ingredients
For the Spicy Soy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup gochujang
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
For the Spicy Soy Rice
- 1 tablespoon vegetable oil
- 8 ounces cremini mushrooms, thinly sliced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups long grain white rice, rinsed
- 2 1/4 cups water
For the Scallion Slaw
- 1 bunch scallions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
Instructions
- 1
In a medium bowl, whisk together the gochujang, 1/4 cup soy sauce, sesame oil, and honey to create the marinade. Add the chicken thighs to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 15 minutes, or up to 30 minutes.
⏱️ 15 min - 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven with a lid over medium-high heat. Once hot, add the marinated chicken thighs, reserving any leftover marinade in the bowl. Sear the chicken for 3 to 4 minutes per side, until deeply browned and slightly charred. Remove the chicken from the pot and set aside on a plate.
⏱️ 8 min - 3
Reduce the heat to medium. Add the sliced cremini mushrooms to the same pot and sauté for 3 to 4 minutes, until softened. Add the grated fresh ginger and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Pour the reserved leftover marinade into the pot with the mushrooms and ginger. Add the rinsed long grain white rice and stir well to coat the rice grains with the flavorful mixture.
⏱️ 2 min - 5
Pour in the 2 1/4 cups of water. Gently place the seared chicken thighs on top of the rice. If there are any drippings from the chicken on the plate, pour them into the pot as well.
⏱️ 1 min - 6
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly with a lid, and cook for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 25 min - 7
While the chicken and rice are cooking, prepare the scallion slaw. In a small bowl, combine the thinly sliced scallions, chopped fresh cilantro, 1 tablespoon soy sauce, rice vinegar, and sesame seeds. Toss gently to combine.
⏱️ 5 min - 8
Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the steam to redistribute and the rice to finish cooking perfectly.
⏱️ 5 min - 9
Remove the chicken thighs from the pot and slice them into strips. Fluff the rice with a fork. Serve the flavorful rice in bowls, topped with the sliced spicy soy chicken, and a generous mound of the fresh scallion slaw.
⏱️ 5 min