Crispy Pan Chicken & Savory Rice
A quick and delicious one-pan meal featuring succulent, crispy pan-fried chicken thighs with perfectly seasoned, savory stir-fried rice. This dish minimizes cleanup and maximizes flavor, ideal for a satisfying weeknight dinner.
Ingredients
- 2 boneless skin-on chicken thighs patted dry
- 1 tbsp vegetable oil
- 2 cups cooked day-old rice
- 1 green onion sliced for garnish
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic minced
- 1 tbsp honey or brown sugar
- 1 tsp rice vinegar
- 0.5 tsp red pepper flakes optional
Instructions
- Whisk together soy sauce, sesame oil, grated ginger, minced garlic, honey or brown sugar, rice vinegar, and red pepper flakes (if using) in a small bowl. Set aside.
- Heat vegetable oil in a large non-stick pan or cast-iron skillet over medium-high heat. Place chicken thighs skin-side down and fry for 8-10 minutes until skin is crispy and golden. Flip chicken and cook for another 5-7 minutes, or until cooked through (internal temperature 165°F/74°C). Remove chicken from pan and set aside on a cutting board.
- In the same pan, add a tiny bit more oil if needed. Add the cooked day-old rice and break up any clumps with a spatula. Stir-fry for 2-3 minutes until heated through and slightly toasted.
- Dice the cooked chicken into bite-sized pieces. Return the diced chicken to the pan with the rice. Add the rest of the prepared sauce. Stir-fry everything evenly for another 2-3 minutes, ensuring the rice and chicken are well-coated and heated through.
- Garnish with sliced green onions, if using, and serve immediately.
Notes
For extra crispy chicken, pat thighs very dry before frying. Adjust red pepper flakes for desired spice level. Serve with a sprinkle of fresh cilantro or green onions for added freshness. Day-old or leftover rice works best for stir-frying as it's drier and less likely to clump.