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One-Pot Gingery Chicken and Rice With Peanut Sauce

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

Bon Appétit

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We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original. Seek out the highest-quality basmati rice you can find (we recommend Daawat brand)—it will make a world of difference in yielding supremely fluffy, evenly cooked rice.

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What you’ll need

Dutch Oven

Small Bowl


Wooden Spoon


6 servings

Chicken and Rice

6 small skin-on, bone-in chicken thighs (about 3 lb.)

¾ tsp. kosher salt, plus more

2 large shallots, finely chopped

8 garlic cloves, finely chopped

1 2” piece ginger, peeled, finely chopped

2 cups high-quality basmati rice, rinsed

2 whole star anise

1 Tbsp. soy sauce

Sauce and Assembly

½ cup creamy peanut butter

2 Tbsp. soy sauce

2 Tbsp. unseasoned rice vinegar

5 tsp. Sriracha

1 1” piece ginger, peeled, finely chopped

1½ tsp. honey

1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal

1 cup cilantro leaves with tender stems


  1. Chicken and Rice

    Step 1

    Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.

    Step 2

    Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.

  2. Sauce and Assembly

    Step 3

    While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.

    Step 4

    Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.

    Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

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This post originally appeared on Bon Appétit and was published February 11, 2020. This article is republished here with permission.

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