One-Pot Spicy Soy Chicken Rice
- 35 min
- Serves 4
- 11 ingredients
10 minutes to prep, 25 to cook. This one‑pot spicy soy chicken rice is a quick, comforting dish that blends savory soy, fiery gochujang, and aromatic garlic and ginger. The chicken stays tender while the rice soaks up a flavorful broth, and scallions add a fresh finish. Perfect for a busy weeknight dinner that feels like a restaurant‑style meal.
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Method
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.
Kitchen notes · Added by ReelsMeals: The garlic and ginger smell fragrant before the chicken is added.
Add the chicken pieces and cook until they are lightly browned on all sides.
Stir in the soy sauce, gochujang, and sugar, coating the chicken evenly.
Kitchen notes · Added by ReelsMeals: The soy and gochujang coat the chicken in a glossy layer.
Pour in the water and bring the mixture to a boil.
Add the rinsed rice, reduce the heat to low, cover the pot with a lid, and simmer for 18–20 minutes, or until the rice is cooked and the liquid is absorbed.
Kitchen notes · Added by ReelsMeals: The rice is tender and the liquid is absorbed beneath the lid.
Season with black pepper to taste.
Remove from heat, fluff the rice with a fork, and garnish with chopped scallions before serving.
Tips while you cook
- Quick aromatics
- Sauté the minced garlic and grated ginger for only 30 seconds before adding the chicken.
- Rinse the rice
- Rinse the rice before adding it to the pot to remove excess starch.
- Keep the lid on
- Cover the pot while simmering.
- Fluff before serving
- After cooking, fluff the rice with a fork before garnishing with scallions.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Zachary Neman made this.
The recipe comes from Zachary Neman’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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