One Dish Asian Chicken and Rice
Prep time
Cook time
Total time
Serves: 6
  • 1 lb boneless, skinless chicken thighs (about 5 thighs), cut into 1 inch pieces
  • 5 - 7 Tablespoons soy sauce, divided (I like Tamari)
  • 4 Tablespoons oil, divided
  • 2 Tablespoons cornstarch
  • 1 small onion, finely chopped
  • 7 oz shiitake mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ - 1 teaspoon grated ginger
  • ¼ teaspoon crushed red pepper
  • 1 carrot, grated or cut into matchsticks
  • 1½ cups long grain rice, such as basmati
  • 2½ cups chicken broth, hot
  • 3 cups broccoli florets
  • salt, to taste
  • green onions, sliced, to garnish
  1. In a medium bowl, combine the chicken, 2 Tablespoons soy sauce, 2 Tablespoons oil and 2 Tablespoons cornstarch.
  2. Heat 1½ - 2 Tablespoons of oil in a large skillet. Add the chicken and cook for 5-7 minutes, until golden brown on both sides. Scoop out the chicken and set aside in a bowl.
  3. In the same skillet, add the onion, season with salt and cook on medium-low heat for 2-3 minutes, until slightly softened.
  4. Add the mushrooms, season with salt, and cook for 5-7 minutes, on medium heat, until the mushrooms have wilted down and are slightly golden.
  5. Add the garlic, ginger, crushed red pepper and carrot. Cook for 3 minutes.
  6. Add the rice, mix to combine until all the rice is evenly dispersed.
  7. Pour in the hot chicken broth, bring to a boil and add the remaining soy sauce, tasting the broth to see how much soy sauce you want to add.
  8. Reduce the heat to a simmer, cover the skillet and cook for about 8 minutes.
  9. Add the chicken and broccoli to the skillet, pushing the broccoli into the rice. Cover and continue cooking on low heat for another 3-5 minutes, until the rice and broccoli has cooked through.
  10. If you like the broccoli to be very soft, add it earlier. I like broccoli to still have some crispness to it, so I add it at the very end. Turn off the heat and let it stand for another 5 minutes. Serve immediately, but leftovers store very well. You can even freeze the leftovers.
Recipe by Olga's Flavor Factory at