Go Back
Homemade Easy One-Pot Chicken & Rice Dinner photo

Easy One-Pot Chicken & Rice Dinner

A simple, flavorful one-pot chicken and rice dinner ready in under an hour.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Equipment

  • medium pot with lid
  • Large saucepan
  • Mixing Bowl
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 cups basmati rice (dry) or brown rice
  • 2 3/4 cups water
  • 1/4 cup soy sauce (light) or tamari
  • 1/2 cup lemon juice (about 1 lemon)
  • 5 tablespoons extra virgin olive oil
  • 1 pound chicken white meat, cut into strips
  • 8 pieces baby corn (or 1/2 cup regular corn kernels)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chives, finely chopped

Instructions
 

  • Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and 2 1/2 cups of the water and bring to a boil over high heat.
  • Once boiling, reduce heat to low, cover the pot partially (leave about 1/2 inch opening) and simmer until the rice is cooked through; set aside. (If cooking rice ahead, do so now.)
  • In a small bowl, whisk together the soy sauce, lemon juice and the remaining 1/4 cup water; taste and adjust if needed, then set aside.
  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chicken strips and sauté until cooked through, about 5–7 minutes.
  • Pour in the soy-lemon mixture and add the baby corn. Bring to a simmer and cook for 15 minutes. Remove the chicken and corn from the pan into separate bowls, leaving the sauce in the pan.
  • Add 2 more tablespoons of olive oil to the same saucepan and heat until shimmering. Return the cooked chicken to the pan and cook until lightly golden; season with 1/4 teaspoon salt and the ground pepper. Transfer the chicken to a bowl.
  • Add the remaining 1 tablespoon olive oil to the pan, then pour in the reserved soy-lemon sauce. Cook for 3–5 minutes until it thickens slightly.
  • Stir the cooked rice into the sauce until evenly coated and browned. Push the rice to one side of the pan.
  • Place the chicken on the other side of the pan and arrange the baby corn on top. Turn off the heat.
  • Add the halved cherry tomatoes in one corner of the pan, sprinkle with the remaining 1/4 teaspoon salt if desired, and scatter the chopped chives over the dish. Serve warm.

Notes

  • Rinse the rice for fluffier grains.
  • You can substitute tamari for soy sauce if gluten-free.
  • Cook rice ahead of time for faster assembly.
  • Adjust lemon and soy to taste for saltiness and acidity.