Chicken Rice Recipe
Chicken Rice Recipe is a easy Chinese recipe that serves 3. 500 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 14 min | Cook: 29 min | Total: 53 min
Cost: $6.22 total, $2.07 per serving
Ingredients
- 1 lb Skinless Boneless Chicken Thighs (cut into bite‑size pieces)
- 1 tablespoon Fresh Ginger (finely minced)
- 2 stalks Green Onions (separate leafy tops from white stems)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce
- 1 teaspoon Rice Wine (optional; omit if desired)
- 1 teaspoon Granulated Sugar
- ½ teaspoon Salt
- ¼ teaspoon White Pepper Powder
- 2 tablespoons Cornstarch (1 tbsp for marinating, 1 tbsp for sauce mixture)
- 2 teaspoons Sesame Oil (1 tsp for marinating, 1 tsp for finishing sauce)
- 1 cup Unsalted Chicken Broth (used to dissolve cornstarch for sauce)
- 1 cup Long Grain White Rice (rinsed)
- 1½ cups Water
- 2 tablespoons Vegetable Oil (for pan‑frying)
Instructions
Mince ginger
Finely mince about a tablespoon of fresh ginger using a microplane or a sharp knife.
Time: PT1M
Prep green onions
Slice two green onions; keep the white stems separate from the leafy tops.
Time: PT1M
Cut chicken
Trim any excess fat from 1 lb skinless boneless chicken thighs and cut into bite‑size pieces.
Time: PT2M
Marinate chicken
In a mixing bowl combine the chicken pieces with minced ginger, 1 Tbsp oyster sauce, 1 Tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp rice wine (optional), ½ tsp salt, 1 tsp sugar, ¼ tsp white pepper, 1 Tbsp cornstarch, and 1 tsp sesame oil. Mix thoroughly and let sit for 5–10 minutes.
Time: PT8M
Prepare cornstarch slurry
In a small bowl whisk together 1 Tbsp cornstarch with 1 cup unsalted chicken broth until fully dissolved.
Time: PT2M
Pan‑fry chicken
Heat 2 Tbsp vegetable oil in a large skillet over medium‑high heat. Add the marinated chicken in a single layer, let it sear without moving for about 1½ minutes, then flip and sear the other side for another 1½ minutes until lightly browned.
Time: PT3M
Temperature: Medium‑high
Remove chicken
Transfer the partially cooked chicken to a plate and set aside.
Time: PT0M
Make sauce
In the same pan, add the white stems of the green onions and sauté for about 30 seconds. Add 1 Tbsp light soy sauce, 1 tsp dark soy sauce, a pinch of sugar, then pour in the cornstarch‑broth slurry. Stir constantly, bringing the mixture to a boil. Once bubbling, season with a pinch of white pepper and drizzle 1 tsp sesame oil. Remove from heat and set aside.
Time: PT2M
Temperature: Medium
Cook rice – first boil
Return the pan to medium‑high heat, add 1 cup rinsed rice, 1½ cups water, and a pinch of salt. Stir once, then cover with the lid and bring to a rapid boil (about 2–3 minutes).
Time: PT3M
Temperature: Medium‑high
Simmer rice
Turn the heat down to medium and let the rice continue cooking, uncovered, for about 5 minutes until the bubbles shrink and most water is absorbed.
Time: PT5M
Temperature: Medium
Add chicken and finish cooking
Spread the partially cooked chicken evenly over the rice, replace the lid, turn the heat to low, and steam for 15 minutes until the chicken is fully cooked and the rice is tender.
Time: PT15M
Temperature: Low
Garnish and serve
Remove the pan from heat, sprinkle the leafy green‑onion tops over the dish, and drizzle the reserved sauce evenly.
Time: PT1M
Nutrition Facts
- Calories
- 500
- Protein
- 25 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains meat, Not gluten‑free (soy sauce contains wheat unless substituted), Dairy‑free
Allergens: Soy, Shellfish
Ingredient Substitutions
- Instead of Skinless Boneless Chicken Thighs: Chicken breast
- Instead of Fresh Ginger: Ground ginger (use 1/4 tsp)
- Instead of Green Onions: Chives
- Instead of Oyster Sauce: Soy sauce mixed with a splash of fish sauce
- Instead of Light Soy Sauce: Tamari
- Instead of Dark Soy Sauce: Regular soy sauce with a dash of brown sugar
- Instead of Rice Wine: Dry sherry, Apple cider vinegar (use half the amount)
- Instead of Granulated Sugar: Honey (use 2/3 tsp)
- Instead of Salt: Soy sauce (reduce added soy)
- Instead of White Pepper Powder: Ground black pepper
- Instead of Cornstarch: All‑purpose flour (double the amount)
- Instead of Sesame Oil: Peanut oil (for cooking, not flavor)
- Instead of Unsalted Chicken Broth: Low‑sodium chicken stock
- Instead of Long Grain White Rice: Jasmine rice, Basmati rice
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Chef's Knife
- Cutting Board
- Microplane Grater or Fine Knife (optional)
- Mixing Bowl
- Small Bowl
- Large Skillet or Wok with Lid
- Measuring Spoons
- Measuring Cups
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Marinating the chicken with ginger, sauces, and cornstarch
- Pan‑frying the chicken just until lightly browned (not fully cooked)
- Creating a smooth cornstarch slurry and preventing lumps
- Adding the sauce before the rice so the rice can absorb its flavor
- Steaming the chicken on top of the rice on low heat for the final 15 minutes
Chef Tips from the Video
- Use a high‑smoke‑point oil like vegetable or peanut oil for the initial sear to get a nice crust.
- A splash of extra sesame oil at the end adds a fragrant finish.
- Rinse the rice until the water runs clear to remove excess starch and prevent clumping.
Troubleshooting
Rice is mushy or sticks to the pan.
Use the correct 1:1.5 rice‑to‑water ratio and avoid stirring after the initial boil; keep the lid on during the final steam.
Chicken is dry.
Do not over‑fry the chicken initially; it should be only lightly browned. The final low‑heat steam finishes cooking without drying it out.
Sauce is lumpy.
Whisk the cornstarch with cold broth before adding to the hot pan, and stir continuously as it thickens.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 2 months. Reheat gently on the stovetop with a splash of water.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Marinate the chicken up to 2 hours ahead and refrigerate.
- Prepare the cornstarch slurry and keep it refrigerated for up to 24 hours.
- The sauce can be made in advance; reheat gently before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Rice in Chinese cuisine?
Chicken rice, especially the Hainanese style, is a beloved comfort dish in many Chinese‑influenced regions. It originated from Hainan Island, China, and spread throughout Southeast Asia, where the simple combination of poached or stir‑fried chicken with fragrant rice became a staple for families and street‑food vendors.
What are the traditional regional variations of Chicken Rice in Chinese and Southeast Asian cuisine?
In China, chicken rice often features soy‑based sauces and a stir‑fried method, while the Hainanese version uses poached chicken and rice cooked in chicken broth. Malaysian and Singaporean versions add ginger‑garlic oil and serve with chili‑soy dipping sauces.
How is Chicken Rice traditionally served in Chinese home cooking?
It is typically plated with the rice at the bottom, topped with sliced or bite‑size chicken, garnished with fresh green‑onion leaves, and drizzled with a savory soy‑based sauce. A side of sliced cucumber or a light broth is often offered.
What occasions or celebrations is Chicken Rice traditionally associated with in Chinese culture?
Chicken rice is a go‑to comfort dish for everyday family meals, but it also appears at gatherings such as birthdays, Lunar New Year, and simple weekend lunches because it is quick, satisfying, and can feed a crowd.
How does Chicken Rice fit into the broader Chinese cuisine tradition?
It exemplifies the Chinese culinary principle of balancing flavor and texture—tender protein, fragrant rice, and a savory sauce—while using pantry staples like soy sauce, ginger, and rice, making it a cornerstone of home‑cooked Chinese meals.
What are the authentic traditional ingredients for Chicken Rice versus acceptable substitutes?
Traditional ingredients include skinless chicken thighs, light and dark soy sauce, oyster sauce, Shaoxing rice wine, ginger, and chicken broth. Substitutes can be chicken breast for thigh, dry sherry for rice wine, tamari for soy sauce, and low‑sodium broth if needed.
What other Chinese dishes pair well with this Chicken Rice recipe?
Serve it alongside a simple cucumber salad with rice‑vinegar dressing, steamed bok choy, or a light miso soup to round out the meal with fresh vegetables and a warm broth.
What makes this Chicken Rice special or unique in Chinese cuisine?
Stacey Cook’s version combines a quick marination with a one‑pan cooking method, allowing the rice to absorb the rich sauce and chicken juices, delivering deep flavor without the need for a separate pot or rice cooker.
What are the most common mistakes to avoid when making Chicken Rice at home?
Common errors include over‑cooking the chicken during the initial sear, stirring the rice after the boil (which releases starch), and using too much water, which makes the rice mushy. Follow the timing and keep the lid on for the final steam.
How do I know when the Chicken Rice is done cooking?
The rice should be tender with a slight bite, and the chicken should be fully cooked (no pink inside) and reach 165°F. The sauce should be glossy and coat the rice evenly.
What does the YouTube channel Cook! Stacey Cook specialize in?
The YouTube channel Cook! Stacey Cook focuses on approachable, family‑friendly recipes that emphasize quick weeknight meals, classic comfort foods, and clear step‑by‑step video tutorials for home cooks of all skill levels.
How does the YouTube channel Cook! Stacey Cook's approach to Chinese cooking differ from other Chinese cooking channels?
Stacey Cook emphasizes simplicity and minimal equipment, often adapting traditional Chinese dishes into one‑pan or stovetop methods that fit a busy home kitchen, whereas many other channels may rely on specialized tools or more elaborate techniques.
Last updated: September 6, 2026
