Easy, simple and no washing up, Donna Hay's One-Pot Chinese Chicken is a great dinner for couples.


  • 3 cups (750ml) chicken stock

  • 6 slices ginger

  • 4 cloves garlic, halved

  • 1 long green chilli, sliced

  • 1½ cups (300g) jasmine rice

  • 4 x 125g chicken thigh fillets, halved

  • 4 green onions (scallions), sliced

  • 1 cup coriander (cilantro) leaves

  • Soy sauce, to serve


  • 1.

    Place the stock, ginger, garlic and chilli in a deep frying pan over high heat and bring to the boil.

  • 2.

    Add the rice and stir to distribute evenly over the bottom of the pan. When the stock comes back to the boil, add the chicken thigh fillets.

  • 3.

    Cover, reduce heat to low and cook for 20 minutes or until the rice has absorbed the stock and the chicken is tender.

  • 4.

    Top the chicken and rice with the green onions and coriander and serve with soy sauce.


Find out more about Donna Hay - fast, fresh, simple the show now.


Donna Hay – fast, fresh, simple, Harper Collins $39.99

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Posted by David1335Report
I made this tonight for dinner.
I found it was a huge meal for two people as mentioned, and I'm a really big eater.
However Itg will store well in the fridge for a few more nights.
Posted by Nicole1527Report
this is awesome! so easy, and very tasty! made tonight.
Posted by Leisa20Report
I new one for the monthly menu.. I have a house of fussy eaters so this was a great hit. I used a 6 medium thighs and 4 cups of stock ( large Campbells chicken ), and omitted the chilli. I drizzled a little ketchup manis over the top and the end but stuck to the time and the rest of the ingredients and wow.. they loved it.. I will be watching again to see what I can do nest.. love the no fuss, everything already at home and 25 minutes from start to finish.. thanks Donna.
Posted by Debra38Report
This has become an instant hit. After seeing Donna make this last night - tonight I made it for dinner and my family devoured it. My 14 yr old son who loves to cook is going to make it next time! Thank you.
Posted by CourtneyReport
I made this but used brown rice instead of jasmine. It took about 40 minutes to cook, so after the suggested time I took the chicken out and allowed the rice to cook. Probably wouldn't do it that way again as I found it too hard not to eat after lifting the lid and smelling all of those flavours. I added broccoli to it and left out the spring onion due to allregies, I think it would be best served with a large portion of steamed asian greens for dinner to balance out the rice.. there's a lot of it.
Posted by Lynda80Report
I have made this several times.... I use a kilo of chicken thigh fillets (family of 4) and I add some snow peas and zuccini to the pot.... next time will add in the last 5 minutes of cooking.... very yummy... a big hit in our house...
Posted by Linda316Report
this is THE easiest ever dish probably cook it once a fortnight I have also tried it with seafood eg prawns scollops etc its Yummy cook the rice first then add seafood,magic
Posted by Lourdes6Report
Great! It was easy to follow and the taste was unbelievable.
Posted by Christopher51Report
can u make this ahead of time or best to eat straight away
Posted by Report
Best to eat straight away if you keep it add a little more stock before reheating.