Print

Easy Japanese Seasoned Rice with Chicken

japanese seasoned rice with chicken - featured image
Print Recipe

A quick and comforting one-pot meal featuring tender chicken and fluffy jasmine rice infused with soy sauce, butter, garlic, and sesame oil. Perfect for busy weeknights, this dish delivers deep umami flavor with minimal effort and cleanup.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup (200g) jasmine rice, rinsed
  • 3 tablespoons (45ml) soy sauce
  • 1 ½ cups (355ml) low-sodium chicken broth
  • 2 tablespoons (28g) unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 tablespoon (15ml) toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 3 stalks green onions, sliced
  • 1 teaspoon (4g) sugar
  • Salt and pepper to taste
  • 1 tablespoon toasted sesame seeds (optional garnish)

Instructions

  1. Rinse the rice: Place 1 cup of jasmine rice in a fine-mesh strainer and rinse under cold running water for about a minute, stirring with your fingers, until the water runs clear. Drain well and set aside.
  2. Prep the chicken: Pat 1 lb of chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. Cut each thigh into bite-sized pieces, about 1-inch chunks.
  3. Sear the chicken: Heat 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once sizzling, add the chicken pieces in a single layer (work in batches if needed). Cook for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
  4. Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of butter to the same pan. Once melted, add 3 minced garlic cloves and 1 teaspoon of grated ginger. Stir constantly for about 30 seconds until fragrant.
  5. Toast the rice: Add the rinsed and drained rice to the pan. Stir for about 2 minutes until the rice smells nutty and looks slightly translucent at the edges.
  6. Add the liquids: Pour in 1 ½ cups of chicken broth, 3 tablespoons of soy sauce, and 1 teaspoon of sugar. Stir, scraping up any browned bits from the bottom of the pan.
  7. Return the chicken: Nestle the seared chicken pieces back into the rice mixture, pushing them down slightly so they’re mostly submerged. Bring the liquid to a gentle boil.
  8. Simmer and cover: Once boiling, reduce heat to low. Cover the pan with a tight-fitting lid and let it simmer undisturbed for 18-20 minutes. Do not lift the lid during this time.
  9. Rest and fluff: After 18-20 minutes, turn off the heat. Let the pan sit covered for another 5 minutes. Remove the lid and use a fork to gently fluff the rice.
  10. Finish and serve: Drizzle 1 tablespoon of sesame oil over the top. Sprinkle with sliced green onions and toasted sesame seeds if using. Give everything a gentle toss and serve hot.

Notes

Don’t skip toasting the rice—it adds a nutty flavor and helps keep grains separate. Resist stirring once covered to avoid gummy rice. If rice is too wet after resting, leave lid off for a few minutes. If undercooked, add a tablespoon of water and steam for 3-4 more minutes. Leftovers keep well for up to 4 days and flavors deepen overnight.

Nutrition

Keywords: Japanese seasoned rice, chicken and rice, one-pot meal, easy weeknight dinner, soy sauce rice, sesame chicken rice, quick dinner

Find it online: https://emacrave.com/easy-japanese-seasoned-rice-with-chicken-recipe/