Simple ingredients come together to form this One-pan Ginger Spring Onion (Scallion) Chicken and Rice – a hassle-free recipe that delivers mouthwatering flavours with minimal effort.
Tender chicken and fluffy, flavour-filled rice are cooked together in just one pan, before being drizzled with an aromatic ginger and spring onion (scallion) oil. This recipe is great for busy weeknights, designed to save time and energy. Serve with your family’s favourite vegetables or any veggies in the crisper that need to be used!
Can you make One-pan Ginger Spring Onion (Scallion) Chicken and Rice ahead of time?
This One-pan Ginger Spring Onion (Scallion) Chicken and Rice recipe is best made and eaten immediately.
Watch how to make One-pan Ginger Spring Onion (Scallion) Chicken and Rice
Is One-pan Ginger Spring Onion (Scallion) Chicken and Rice suitable for leftovers?
One-pan Ginger Spring Onion (Scallion) Chicken and Rice leftovers reheat really well. Refrigerate in an airtight container for up to 3 days and reheat in the microwave.
One-pan Ginger Spring Onion (Scallion) Chicken and Rice
“My kids are racing about this! Mr 8 said, ‘this dinner is from heaven!’ ❤️” Share Pin Recipe PrintIngredients
- 5 large boneless chicken thighs, skin on or off, excess fat trimmed
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
- 200 g (1 cup) jasmine or basmati rice
- 375 ml (1½ cups) chicken stock
- 4 spring onions (scallions), finely sliced
- 1 tsp freshly grated ginger
- ½ tsp sea salt flakes
- 1 tbsp sesame oil
- 80 ml (⅓ cup) oil (see note 1)
Instructions
- Season the chicken with salt and pepper.
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken for 4–5 minutes or until golden, turning once halfway through. Set aside.
- Use a paper towel to drain the excess fat, if desired.
- To the same pan, add the rice and stir for 30 seconds before adding the chicken stock.
- Once the chicken stock is bubbling, return the chicken to the pan. Cover with the lid, reduce the heat to the lowest setting and cook for 15 minutes.
- To make the ginger and spring onion (scallion) oil, combine the ingredients in a small bowl and allow to stand while the chicken and rice cook (the salt softens the spring onion (scallion) and flavours the oil as it sits).
- Once the chicken and rice are cooked, remove the pan from the heat and allow to stand for 10 minutes.
- Serve drizzled with the ginger and spring onion (scallion) oil, with sliced cucumbers or steamed greens on the side.
Watch how to make it
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Ashleigh says:
Just curious if this dish can me made with bone-in chicken thigh please?
Nicole says:
Hi Ashleigh! I wouldn’t recommend using bone-in chicken for this one 😊 It would require quite a different cooking time and liquid ratio, so the rice wouldn’t cook as intended. For best results, I’d stick with boneless thighs for this recipe. 😊 Nic x
Jessica says:
My kids are racing about this! Mr 8 said, “this dinner is from heaven!” ❤️
I doubled the recipe and rubbed about 1 tsp of freshly grated ginger over the chicken before searing. I also warmed the oils gently before adding the scallions, salt and ginger..
We served with bowls of sliced cucumbers, and sauteed pak choy drizzled with a tiny bit of sweet and regular soy sauce, and a tbs of the scallions oil.
This is definitely going on rotation!
Nicole says:
Wow, Jessica, this is just awesome feedback! 🥰 Loved hearing the details of how you served it, and thrilled that Mr 8 and your other littles gave it the thumbs up! Nic x
Donna says:
Absolutely delicious and so easy!
I served with ketchup manis and chilli oil….devine!
Nicole says:
Thanks so much, Donna … so happy you enjoyed it … and thanks for the rating. Nic x
Clare says:
This is really simple and so yummy!
Thanks so much for sharing, will be on my regular cooking list now.
Nicole says:
So glad you enjoyed this, Clare! Love to hear it’s on rotation! Thanks for the rating. Nic x
Bridget says:
This recipe is so underrated! The oil is so flavorful, it takes “chicken and rice” to a whole new level. I used Arborio rice because I find basmati sticks to my pan too easily but that was the only change I made. Kids (5yo and 2.5yo) and hubby inhaled it!
Nicole says:
Hi Bridget, thanks so much for trying and appreciating this lovely recipe and for rating it highly. It really is delicious, isn’t it! Great to hear that arborio worked well and that the whole family was happy! Nic x
Mel says:
So delicious and soo simple. Cooked in 30 minutes and in one pan! Hubby loved it and went back for seconds! Would highly recommend.
Keabetswe says:
I tried this and my husband is so happy i finished cooking before 8 😂 for once. He rates this meal 20/10. Thank you for making my life easy. I can enjoy playing with my daughter after work. Thank you
117225949470165869387 says:
One of the tastiest and easiest dishes I’ve ever made. The shallot oil is the absolute winner of the dish.
ashleighfirgaira says:
Absolutely delicious! So easy & that dang sauce 🤤
Kelly says:
Family favourite! So easy and very tasty.
I just coat the chicken by putting it in a bag with a drizzle of oil, salt and pepper. Sometimes I add a sprinkle of Chinese Five Spice to mix it up a bit.
Thanks again Nicole 🙂
Nicole says:
Hi Kelly, thrilled this one is a winner for you! Love your clever coating method! 👏🏻 Thanks for the rating. Nic x
staceybrakenridge says:
I absolutely loved this dish, so simple but so yummy. Definitely a keeper!
oliviamsanderson says:
This was so good! So easy and delicious flavor. Hubby asked “was this easy to make coz I’d eat it every day”
robynlawler says:
So Delicious and easy! Served it with a squeeze of lime and some soya sauce!!