One-Pot Gingery Chicken and Rice With Peanut Sauce

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

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This one-pot gingery chicken and rice is a comforting yet vibrant dish that makes for an exceptionally satisfying dinner. By starting the chicken in a cold pan, you achieve perfectly rendered, golden-brown skin that adds a wonderful texture to the fragrant basmati rice. Infused with star anise and plenty of fresh ginger, the rice becomes a savoury base that pairs beautifully with the cooling crunch of fresh cucumber and aromatic coriander.

As a high-protein meal, this recipe is as nourishing as it is flavourful. The creamy peanut sauce adds a punchy, spicy finish that elevates the simple ingredients into something truly special. It is an ideal choice for busy weeknights when you want a wholesome, homemade meal with minimal washing up. The sauce can even be prepared a few days in advance, making the final assembly quick and effortless.

Ingredients for One-Pot Gingery Chicken and Rice With Peanut Sauce

6 small skin-on, bone-in chicken thighs (about 1.4kg .)
3/4 चम्मच कोषेर नमक, और अधिक
2 बड़े प्याज़, बारीक कटे हुए
8 लहसुन की कलियाँ, बारीक कटी हुई
1 (2") piece ginger, peeled, finely chopped
375g high-quality basmati rice, rinsed
2 whole star anise
1 बड़ा चम्मच सोया सॉस
120ml creamy peanut butter
2 बड़े चम्मच सोया सॉस
2 बड़े चम्मच बिना मसाले वाला चावल का सिरका
5 teaspoons Sriracha
1 (1") piece ginger, peeled, finely chopped
1 1/2 चम्मच शहद
1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal
1 कप धनिया पत्ते कोमल डंठल के साथ

How to make One-Pot Gingery Chicken and Rice With Peanut Sauce

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.

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, 3/4 teaspoons salt, and 725ml 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.

While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and 60ml 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.

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 coriander alongside.

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

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.