This one pan hoisin chicken and rice recipe is the third recipe I've made from this month's Olive Magazine. The fact it's all cooked in one pan, it's healthy, high in protein and low in fat and just looked delicious was enough to make me want to make it!!
I've slightly adapted the recipe based on the ingredients we have, but essentially did follow the recipe. Step 1 in the instructions gives details on marinating the chicken - I marinated it overnight. The dish does take a bit of time to cook due to using brown rice, however, it's definitely it...the end result is chicken that is beautifully juicy and tender and full of flavour, along with rice that is delicious and incredibly moreish.
Tip
- This one pan hoisin chicken and rice recipe is easily adapted if you’re cooking for less or more people - I made it for the 2 of us, so halved the recipe.
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Ingredients
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp runny honey
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- 2 garlic cloves, crushed
- 4 skinless chicken breasts
- 2 tbsp rapeseed oil
- 2 large carrots (approx. 160g), finely diced
- 1 tbsp ginger, finely sliced
- 160g (about 8) spring onions, finely chopped
- 200g brown basmati or long grain rice
- 450ml chicken stock
- 320g frozen peas or petit pois
- 2 tbsp coriander, roughly chopped
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Instructions
- Combine the soy, hoisin, honey, vinegar, sesame oil and garlic in a large bowl. Reserve 3 tbsp of the marinade and set aside. Add the chicken to the marinade bowl, turn to coat and cover. Leave to marinate in the fridge for 3 to 4 hours or preferably overnight – or, if you don’t have time, at room temperature for at least 30 minutes.
- Put the oil in a deep, lidded frying pan or casserole dish over a medium heat. Remove the chicken from the marinade and add to the pan, searing for 3 minutes on each side until golden brown. Transfer the chicken to a plate and cover.
- Add the carrots to the pan and fry for 5 minutes until softened. Add the ginger and most of the spring onions, and cook for a further minute until everything is softened and fragrant. Season lightly, stir in the rice, cooking for a minute, then add the stock. Stir and bring to a boil, then reduce the heat, cover and leave to cook for 25 minutes.
- Remove the lid and stir in the peas. Nestle the chicken on top, pouring over any resting juices, bring back to a simmer, then cover and cook for a further 15 minutes. Turn off the heat and leave for 5 minutes with the lid on until the rice is tender and the chicken is cooked through. Remove the lid and brush the chicken with the reserved marinade. Serve garnished with the remaining spring onions and coriander.
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One Pan Hoisin Chicken and Rice
Ingredients
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp runny honey
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- 2 garlic cloves crushed
- 4 skinless chicken breasts
- 2 tbsp rapeseed oil
- 2 large carrots approx. 160g, finely diced
- 1 tbsp ginger finely sliced
- 160g about 8 spring onions, finely chopped
- 200g brown basmati or long grain rice
- 450ml chicken stock
- 320g frozen peas or petit pois
- 2 tbsp coriander roughly chopped
Instructions
- Combine the soy, hoisin, honey, vinegar, sesame oil and garlic in a large bowl. Reserve 3 tbsp of the marinade and set aside. Add the chicken to the marinade bowl, turn to coat and cover. Leave to marinate in the fridge for 3 to 4 hours or preferably overnight – or, if you don’t have time, at room temperature for at least 30 minutes.
- Put the oil in a deep, lidded frying pan or casserole dish over a medium heat. Remove the chicken from the marinade and add to the pan, searing for 3 minutes on each side until golden brown. Transfer the chicken to a plate and cover.
- Add the carrots to the pan and fry for 5 minutes until softened. Add the ginger and most of the spring onions, and cook for a further minute until everything is softened and fragrant. Season lightly, stir in the rice, cooking for a minute, then add the stock. Stir and bring to a boil, then reduce the heat, cover and leave to cook for 25 minutes.
- Remove the lid and stir in the peas. Nestle the chicken on top, pouring over any resting juices, bring back to a simmer, then cover and cook for a further 15 minutes. Turn off the heat and leave for 5 minutes with the lid on until the rice is tender and the chicken is cooked through. Remove the lid and brush the chicken with the reserved marinade. Serve garnished with the remaining spring onions and coriander.
Notes
- This one pan hoisin chicken and rice recipe is easily adapted if you’re cooking for less or more people - I made it for the 2 of us, so halved the recipe.
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