This amazing One Pot Easy Thai Chicken with Rice makes for an exotic and easy weeknight dinner that the whole family will love.
If you love chicken and rice combo you might also like my Chicken with Rice Spanish Style (arroz con pollo) recipe.
Easy Thai Chicken with Rice Recipe
Today, I’m going to share with you this amazing One Pot Easy Thai Chicken with Rice recipe I made a few days ago.
This One Pot Easy Thai Chicken with Rice dish comes together in one pot, feed a hungry little crowd, and require little cleanup later. It doesn’t get any easier than this!!
This recipe is a mix of sweet, salty, sour, and spicy hot, together in a meal. A FEAST for your taste buds.
Thai Chicken
I always have Campbell’s Swanson cooking stock in my pantry. It’s a great way to save time in the kitchen, and because its rich and savory flavor, with limited added seasoning, is the perfect foundation for any dish. This time, I used it to make this One Pot Easy Thai Chicken with Rice and it was delicious.
How to make Thai Chicken with Rice
The chicken is first marinated in a delicious marinade FULL of Thai flavours and then seared for extra flavors. Then the rice is lightly toasted in the same skillet. Add the chicken stock is added, the liquid is reduced and Finishes cooking in the oven.
Thai Chicken Marinade
This One Pot Easy Thai Chicken with Rice starts off with a simple Thai chicken marinade.
My Thai Sauce-Marinade is made with just sweet chili sauce, Sriracha, reduced sodium soy sauce, fish sauce, garlic, ginger and lime.
The Sauce-Marinade is used as a quick marinade for the chicken before but you could absolutely marinade overnight if you want.
The same marinade/sauce can be used to marinate Shrimp, chicken breasts, beef and pork.
Looking for more chicken recipes?
- Easy Instant Pot Chicken Marsala
- Creamy Peri Peri Chicken [Video]
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Chicken and Corn Enchiladas
- Easy Chicken Lo Mein
One Pot Easy Thai Chicken with Rice
Ingredients
- 6 bone-in skinless chicken thighs
- Salt and freshly ground pepper to taste
- 1/2 cup sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fresh lime juice
- 4 tablespoons vegetable oil
- 2 cups rice (I used enriched parboiled long white rice grains)
- 4 cups chicken stock
- 1/4 cup peanuts, chopped
- 2 tablespoons fresh cilantro leaves, chopped
- Red pepper flakes, to taste (optional)
Instructions
- Lightly season chicken with salt and pepper. Set aside.
- Mix in a small bowl chili sauce, Sriracha, soy sauce, fish sauce, garlic, ginger, and lime juice; set aside.
- Combine the chicken and marinade in a Ziploc bag. Marinate for anything from 30 minutes to overnight.
- Preheat oven to 350º F / 175º C.
- Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Remove chicken from the marinade and reserve marinade. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken and set aside.
- Wipe out the skillet with paper towel.
- Heat 2 tablespoons of oil in the same skillet. Add the rice and cook, stirring constantly, for 2 -3 minutes. Add chicken broth and stir to combine. Bring to boil and simmer, uncovered, for 5 - 8 minutes, or until most of the liquid has evaporated and the surface of rice is covered with steamy holes. Place the chicken on top, add 2-3 tablespoons of reserve marinate over each chicken thigh, and then place a lid on the skillet. If your skillet does not have a lid you can use aluminum foil.
- Bake covered for 30 minutes. Uncover and bake for 10 more minutes, or until the rice is tender and the chicken fully cooked. Remove from the oven.
- Garnish with peanuts, cilantro, and red pepper flakes, if desired. Serve.
Recipe Notes:
- My Thai Sauce-Marinade is made with just sweet chili sauce, Sriracha, reduced sodium soy sauce, fish sauce, garlic, ginger and lime.
- The Sauce-Marinade is used as a quick marinade for the chicken before but you could absolutely marinade overnight if you want.
- The same marinade/sauce can be used to marinate Shrimp, chicken breasts, beef and pork.
- If your kids are not used to eat spicy food recipe avoid using the red pepper flakes at the end and reduce the amount of Shirata sauce.
- Easy Instant Pot Chicken Marsala
- Creamy Peri Peri Chicken [Video]
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Chicken and Corn Enchiladas
- Easy Chicken Lo Mein
Nutrition
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- Cast Iron Skillet
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- Chef Knife
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- Measuring Cup Set
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- Bamboo Cutting Boards
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Originally posted July 2015, photos replaced in May 2019 and post content edited to add more helpful information, no change to the recipe.
