One-pot Asian rice

Prep 15 min
Total 35 min
Makes 4 Servings



1 tbsp
skinless, boneless chicken thighs
garlic cloves, minced
1 tbsp
minced ginger
1 1/2 cups
jasmine rice, rinsed well and drained
3 cups
no-salt chicken broth
3 tbsp
1 to 2 tsp
113-g pkg
fresh shiitake mushrooms, stems removed and quartered
4 stalks
Chinese broccoli or baby bok choy
1 tsp
dark sesame oil


  • Heat a large pot over medium-high. Add canola oil, then chicken. Cook until golden brown, 2 to 3 min per side. Transfer chicken to a plate. Add garlic, ginger and rice to pot. Cook, stirring constantly, for 1 min. Add broth. Stir in hoisin and chili-garlic sauce. Arrange mushrooms and chicken over rice and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is almost tender, 10 to 12 min.
  • Remove lid. Lay greens over chicken and rice. Cover and continue simmering until greens are just tender, about 5 more min. Drizzle sesame oil over finished dish before serving.


Calories 469, Protein 26 g, Carbohydrates 65 g, Fat 11 g, Fibre 3 g, Sodium 334 mg.

Wine Pairings

Pair it with: A complex grape.
Although the variety is native to France’s northern Rhone valley, some of the world’s oldest marsanne vines grow in Tahbilk in Australia’s Victoria region. This is a fabulously multi-layered wine that complements Asian flavours.
Our pick: p 244 Tahbilk Marsanne, Australia, $17.

For all your Holiday must-haves click here for our Shopping List.

Recipe Collections
Latest Recipes