One Pan Asian Chicken & Rice
View original ↗
Cafe Delites · by Karina Carrel★ 4.6 (14)

One Pan Asian Chicken & Rice

NUTRITION · PER SERVING70M COOK
CAL 30%·PRO 77%
CARBS 63G42% OF CAL
2G FIBER49G OTHER11G TOTAL SUGAR
FAT 22G33% OF CAL
6G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy-skinned chicken thighs served over Chinese-inspired fried rice with vegetables in a savory soy-hoisin glaze. All cooked in one skillet, it's aromatic and satisfying.

mainchinesebowlchickendairy free
View the full recipe on Cafe Delites →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 5 chicken thighs (bone in and skin on or off)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons garlic (minced, divided, or 6 cloves garlic, crushed)
  • 2 tablespoons hoisin sauce (divided)
  • 1 tablespoon rice wine vinegar (or Shaoxing, Chinese wine)
  • 1 teaspoon sesame oil
  • 1 pinch ground white pepper (to season)
  • 1 large onion (chopped)
  • 2 1/2 cups chicken broth (or stock)
  • 1 1/2 cups long-grain white rice
  • 1/2 cup water
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon Chinese five spice powder (optional)
  • 1/4 cup frozen corn (thawed)
  • 1/2 cup frozen peas and carrots (thawed)
  • 1 fresh green onions (scallions or shallots, chopped)
PREP
10M
SODIUM
959MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.