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One-pan Ginger Spring Onion (Scallion) Chicken and Rice

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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.

One Pan Ginger Shallot Chicken and Rice

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 Shallot Chicken and Rice

One-pan Ginger Spring Onion (Scallion) Chicken and Rice

Author: Nicole
5 from 11 votes
“My kids are racing about this! Mr 8 said, ‘this dinner is from heaven!’ ❤️”
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Simple, delicious and stress-free, this One-pan Ginger Spring Onion (Scallion) Chicken and Rice recipe is a great family-friendly meal for busy weeknights. Cooked in just one pan, the recipe is easily customisable so you can swap in your favourite veggies.
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings: 4

Ingredients

  • 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
Ginger and Spring Onion (Scallion) Oil
  • 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.

Nutrition information

Nutrition Facts
One-pan Ginger Spring Onion (Scallion) Chicken and Rice
Amount per Serving
Calories
635
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
21
g
Cholesterol
 
137
mg
46
%
Sodium
 
1151
mg
50
%
Potassium
 
542
mg
15
%
Carbohydrates
 
44
g
15
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
33
g
66
%
Vitamin A
 
158
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – I use olive oil because I like the flavour, but you can use a neutral-flavoured oil if preferred (like canola/rapeseed or vegetable oil).

MAKE AHEAD

This recipe is best made and eaten immediately, although leftovers reheat really well; see below for reheating instructions.

LEFTOVERS

Leftovers reheat really well. Refrigerate in an airtight container for up to 3 days and reheat in the microwave.

Tried this recipe?

Let us know how it was!
Course entrée, Main Course, one pot chicken, one pot meal
Cuisine Asian

  1. 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!

    • 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

  2. 5 stars
    Absolutely delicious and so easy!
    I served with ketchup manis and chilli oil….devine!

    • Thanks so much, Donna … so happy you enjoyed it … and thanks for the rating. Nic x

  3. 5 stars
    This is really simple and so yummy!
    Thanks so much for sharing, will be on my regular cooking list now.

    • So glad you enjoyed this, Clare! Love to hear it’s on rotation! Thanks for the rating. Nic x

  4. 5 stars
    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!

    • 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

  5. 5 stars
    So delicious and soo simple. Cooked in 30 minutes and in one pan! Hubby loved it and went back for seconds! Would highly recommend.

  6. 5 stars
    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

  7. 5 stars
    One of the tastiest and easiest dishes I’ve ever made. The shallot oil is the absolute winner of the dish.

  8. 5 stars
    Absolutely delicious! So easy & that dang sauce 🤤

    • 5 stars
      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 🙂

      • Hi Kelly, thrilled this one is a winner for you! Love your clever coating method! 👏🏻 Thanks for the rating. Nic x

  9. 5 stars
    I absolutely loved this dish, so simple but so yummy. Definitely a keeper!

  10. 5 stars
    This was so good! So easy and delicious flavor. Hubby asked “was this easy to make coz I’d eat it every day”

  11. 5 stars
    So Delicious and easy! Served it with a squeeze of lime and some soya sauce!!

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.