Description
A hands-off weeknight dinner that turns pantry staples into a comforting one-pot meal with tender, shredded chicken and savory rice.
Ingredients
Scale
- 500 g boneless, skinless chicken thighs
- 240 ml low-sodium chicken broth
- 60 ml soy sauce
- 30 ml oyster sauce
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 400 g cooked day-old jasmine or long-grain rice
- 150 g frozen peas and carrots, thawed
- 3 large eggs, lightly beaten
- 2 scallions, thinly sliced
- 1 tsp sugar
- 1 Tbsp rice vinegar
- Freshly ground black pepper to taste
Instructions
- Place chicken thighs in the crockpot with chicken broth, soy sauce, oyster sauce, sugar, garlic, and ginger. Cook on LOW for 4–5 hours or HIGH for 2–3 hours until fully cooked.
- Remove chicken, shred with forks, and return to the crockpot, keeping it warm.
- If not using day-old rice, chill freshly cooked rice on a tray for 30–60 minutes. Thaw the peas and carrots.
- Heat oil in a skillet over high heat, add rice, and stir-fry for 3–4 minutes until heated through. Push rice to the side, scramble the eggs, then combine with rice.
- Add chicken, reserved braising liquid, sesame oil, rice vinegar, and vegetables to the skillet. Toss over medium-high heat for 2–3 minutes until hot.
- Fold in sliced scallions and serve immediately.
Notes
For the best texture, use day-old rice. Adjust soy sauce and vinegar for salt control before serving.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 145mg