Ginger Chicken And Rice Recipe

If you’re craving a meal that’s bold, fragrant, and satisfying, Ginger Chicken is the answer. This one-pot dish brings together tender chicken, earthy mushrooms, and fluffy rice, all infused with the warmth of fresh ginger. The magic lies in the balance—sweet, savory, and slightly peppery notes come together in every bite. Whether you’re cooking for a busy weeknight or looking to impress guests, this recipe is simple enough for beginners yet flavorful enough to rival restaurant favorites.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & easy – A full meal in one pot with minimal cleanup.
• Rich flavor balance – Fresh ginger, garlic, and soy add layers of taste that stand out.
• Comforting & hearty – Perfect for cozy family dinners.
• Customizable – Swap in your favorite mushrooms or adjust spice levels.
• Impressive but simple – Looks gourmet but uses everyday ingredients.

Unlike other versions, this recipe highlights ginger in two ways: grated for depth of flavor and sliced for an aromatic finish. The result? A dish that feels comforting yet vibrant.

Ingredients Needed

For the main dish

• 4 tbsp vegetable oil – divided for cooking chicken and mushrooms
• 500 g (1 lb) boneless, skinless chicken thighs – cut into small bite-sized pieces
• 1 ½ cups long-grain rice – do not rinse (helps retain starch for better texture)
• 2 cups low-sodium chicken stock – adds depth without overpowering saltiness
• 4 green onions – white parts thinly sliced, green tops cut into 2-inch pieces
• 1 ½ tbsp fresh ginger – finely grated for strong flavor
• 2 garlic cloves – minced
• 4–5 slices fresh ginger – about 5 mm thick, added whole for aroma (no need to peel)

Mushrooms (mix and match for variety)

• 150 g (5 oz) fresh shiitake mushrooms – halved if small, thickly sliced if large
• 150 g (5 oz) oyster mushrooms – left whole if small, cut into chunks if large
• 200 g (7 oz) king mushrooms – halved, then sliced about 7 mm thick
• Pinch of salt and white pepper – to season while cooking

For the sauce

• 3 tbsp kecap manis (sweet soy sauce) – adds sweetness and caramel notes
• 2 tbsp fish sauce – for savory umami depth
• ⅛ tsp ground white pepper – or black pepper if preferred

How to Make Ginger Chicken

Step 1 – Prepare the sauce

In a small bowl, whisk together kecap manis, fish sauce, and pepper. Take 1 ½ tablespoons of this mixture and toss it with the chicken pieces. Set aside. Keep the remaining sauce for later.

Step 2 – Sear the mushrooms

Heat 1 ½ tablespoons oil in a heavy pot over high heat. Add half the mushrooms with a small pinch of salt and pepper. Cook until lightly golden—just enough to release aroma, not fully cooked. Transfer to a bowl. Repeat with remaining mushrooms.

Tip: Searing in batches prevents overcrowding, which helps mushrooms brown instead of steam.

Step 3 – Seal the chicken

Add the remaining 1 tbsp of oil to the pot. Once hot, add marinated chicken. Stir for about 1 minute until the surface is sealed but still raw inside. Stir in white parts of green onions, garlic, and grated ginger. Cook for 30 seconds to release fragrance.

Step 4 – Build the base

Stir in the uncooked rice, coating it lightly in the oil and aromatics. Pour in the chicken stock and add ginger slices. Bring everything to a strong simmer.

Step 5 – Add mushrooms & steam

Scatter seared mushrooms and any juices over the top. Once the liquid returns to a simmer, cover the pot with a lid. Reduce heat to low (or medium-low if your burner is weak) and let steam for 20 minutes without stirring.

Visual cue: The rice should absorb all liquid and become tender.

Step 6 – Rest before serving

Remove the pot from heat but keep the lid on. Let it rest for 10 minutes—this allows the rice to finish steaming and flavors to meld.

Step 7 – Finish with sauce & garnish

Drizzle the reserved sauce over the dish. Add green onion tops. Gently toss until the onions wilt slightly. Serve hot.

Serving and Storage Tips

• Serving suggestions: Pair with a crisp cucumber salad or light steamed greens for balance. Garnish with extra green onion or sesame seeds for color.
• Storage: Cool completely before storing. Keep in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a skillet with a splash of chicken stock or water to keep the rice fluffy. Avoid microwaving too long, as it can dry out the chicken.

Helpful Notes

• For extra spice, add a few slices of fresh chili when cooking the aromatics.
• Short on mushrooms? Use just one variety—shiitake adds the most depth.
• Want more fragrance? Add a drizzle of toasted sesame oil before serving.
• This recipe works best in a heavy pot with a tight-fitting lid, like a Dutch oven or claypot.

Conclusion

This Ginger Chicken is a complete comfort meal in one pot—juicy chicken, earthy mushrooms, fluffy rice, and a sauce that ties it all together. It’s simple enough for weeknights yet impressive enough for dinner parties. With bold ginger flavor and perfectly balanced seasoning, it’s sure to become a new favorite at your table.

If you try this recipe, please leave a comment and star rating below. Don’t forget to share your creation on Pinterest or Facebook to inspire others!
👉 What mushroom combo did you use? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes! Chicken breast works, but thighs stay juicier during the steaming process. If using breast, avoid overcooking by sealing it quickly.

How do I make this gluten-free?

Swap the kecap manis for tamari mixed with a little honey or maple syrup. Check your fish sauce brand, as some may contain wheat.

Can I use regular soy sauce instead of kecap manis?

You can, but kecap manis adds a unique sweetness and depth. If substituting, mix soy sauce with a touch of brown sugar.

Is this recipe freezer-friendly?

Yes—freeze cooled portions in airtight containers for up to 1 month. Reheat gently with a splash of stock to refresh texture.

Why is my rice mushy or undercooked?

If mushy, you may have added too much stock or stirred the rice while cooking. If undercooked, your lid may not have sealed properly—keep it tightly covered during steaming.