One pot Asian Chicken, Rice and Bok Choy – A take on Claypot Chicken

 

SERVINGS: 4

PREP TIME: 10 minutes

COOK TIME: 30 minutes

INGREDIENTS:

For the marinade:

  • 1-pound boneless/skinless chicken thighs or breasts (I prefer thighs because they are juicier)
  • 1 tablespoon cornstarch
  • 3 teaspoons Chinese rice wine or dry sherry
  • 3 teaspoons sesame Oil
  • ¼ teaspoon salt

For the rice:

  • 1 tablespoon peanut oil
  • 3 cloves garlic, minced
  • 2 inch piece of ginger, minced
  • 1 ¼ cups short grain brown rice
  • 3 tablespoons soy sauce
  • 3 teaspoons sesame oil
  • 1 ½ cups chicken broth
  • 4 heads of baby bok choy, chopped

DIRECTIONS:

  1. To prepare the marinade, whisk the cornstarch, Chinese rice wine or sherry, sesame oil and salt. Add chicken and turn to coat. Let it sit while you prepare the rest of the ingredients or for 30 minutes.
  2. Heat peanut oil in a large Dutch oven. Add garlic and ginger cooking until fragrant, approximately 2 minutes. Add chicken (without the excess marinade) and cook for about 7 -10 minutes on medium-heat. Mix in rice and allow it to fully absorb the flavor of the ingredients. Swirl in the soy sauce and sesame oil. Stir for about 2 more minutes.
  3. Add broth and stir to break up the bits on the bottom of the pan. Add the bok choy to the top but do not mix in. Bring to a slow simmer for approximately 30 minutes or until rice is tender.
  4. Mix bok choy into the rice and chicken. Serve immediately.


© 2012 – 2013, Nicole. All rights reserved.

2 Responses to One pot Asian Chicken, Rice and Bok Choy – A take on Claypot Chicken
  1. Amy Fothergill
    August 2, 2012 | 5:23 am

    Thanks for the great recipe! I found you via Jennifer Tyler of Crunch A Color. I had a question. In the recipe, do you need the extra 2 teaspoons of sesame oil, in the middle? I didn’t see a spot for it. Also, it seemed to have enough oil so I’m not sure it needed it.

    If there’s a way to rewrite the recipe, it would be helpful if the ingredients were in the order they go into the pot. Thanks in advance!
    Amy Fothergill

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