This chicken and rice with scallion-ginger sauce recipe is a fragrant, comforting one-pot meal that brings together tender chicken, fluffy short-grain rice, and a bold, zesty sauce packed with ginger, scallions, jalapeño, and sesame. I love how this dish delivers rich flavor with just a few ingredients, making it a go-to for a satisfying dinner that doesn’t require hours in the kitchen.
Why You’ll Love This Recipe
I love how this recipe layers flavor in such a smart way — the chicken is steamed gently over ginger-scented rice, infusing every grain with savory goodness. Then there’s the sauce: bright, spicy, tangy, and nutty, it brings everything to life. It’s also a one-pot recipe, so cleanup is minimal. Plus, it’s quick enough for a weeknight but impressive enough for guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
sushi rice (or other short-grain white rice) chicken broth fresh ginger, peeled and grated boneless, skinless chicken breasts kosher salt and pepper vegetable oil scallions, trimmed and thinly sliced unseasoned rice vinegar jalapeño, halved, seeded, then thinly sliced toasted white sesame seeds sesame oil granulated sugar
Directions
I start by rinsing the rice in a fine-mesh sieve under cold water, shaking gently until the water runs clear. This step is key to making the rice fluffy and not sticky.
In a medium saucepan, I combine the rinsed rice, chicken broth, and one tablespoon of grated ginger. I season the chicken breasts with salt and pepper, then lay them right on top of the rice mixture.
I cover the saucepan and bring everything to a boil over high heat. Once it starts boiling, I reduce the heat to medium-low and let it simmer gently for 20 to 22 minutes, until the chicken is cooked through and the rice has absorbed all the broth. I let it rest for 10 minutes off the heat, still covered.
While the chicken and rice cook, I prepare the scallion-ginger sauce. In a bowl, I mix the vegetable oil, sliced scallions, rice vinegar, jalapeño, sesame seeds, sesame oil, sugar, and the rest of the grated ginger. I season it with salt and pepper to taste.
I slice the cooked chicken crosswise into ½-inch thick pieces. I fluff the rice with a fork and divide it among bowls. Then I top each portion with slices of chicken and a generous spoonful of the scallion-ginger sauce.
Servings and timing
This recipe serves 4 people and takes about 45 minutes from start to finish. That includes prep, cooking, and resting time — perfect for a weeknight dinner or a low-effort weekend meal.
Variations
I sometimes like to use chicken thighs instead of breasts for a richer flavor and juicier bite. If I’m craving more heat, I keep some jalapeño seeds in the sauce or swap in a serrano pepper. For extra depth, I’ve also added a splash of soy sauce or a pinch of garlic to the sauce. And for a little crunch, topping the dish with chopped roasted peanuts works beautifully.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently on the stovetop or in the microwave with a splash of broth or water to keep the rice from drying out. The sauce can be stored separately in a jar and spooned over just before serving again.
FAQs
How can I tell when the rice is fully cooked without lifting the lid?
I watch the steam coming from the lid — when it slows down or disappears, it usually means the liquid has been absorbed. I wait the full 20–22 minutes, then give it the resting time, and the rice always turns out perfect.
Can I use long-grain rice instead of short-grain?
I prefer short-grain rice for its plump, tender texture, but in a pinch, long-grain can work. Just keep an eye on the liquid absorption — it may need a bit more or less broth depending on the type.
Is it necessary to rinse the rice?
Yes, I always rinse the rice until the water runs clear. It removes surface starch, which helps the rice cook up fluffy instead of gummy.
Can I prepare the sauce ahead of time?
Absolutely. I often mix the sauce a few hours ahead and store it in the fridge. The flavors deepen as it sits, making it even better when spooned over the warm chicken and rice.
What’s the best way to make the sauce more aromatic?
Heating the oil before pouring it over the scallions and ginger really intensifies the aroma. I sometimes heat the oil until it’s just about smoking and pour it over the aromatics in a heatproof bowl — it sizzles and smells amazing.
Conclusion
This chicken and rice with scallion-ginger sauce recipe has become one of my favorite meals to make when I want something simple yet full of flavor. The combination of soft rice, juicy chicken, and that zingy, spicy sauce always hits the spot. It’s easy, comforting, and endlessly customizable — exactly the kind of dish I keep coming back to.
This Chicken and Rice with Scallion-Ginger Sauce is a fragrant, one-pot meal that pairs tender chicken and fluffy rice with a zesty, spicy, and aromatic sauce. It’s comforting yet vibrant, making it perfect for both weeknight dinners and entertaining.
Ingredients
1 1/2 cups sushi rice (or other short-grain white rice)
2 cups chicken broth
2 tablespoons fresh ginger, peeled and grated (divided)
2 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons vegetable oil
4 scallions, trimmed and thinly sliced
1 tablespoon unseasoned rice vinegar
1 jalapeño, halved, seeded, and thinly sliced
1 tablespoon toasted white sesame seeds
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
Instructions
Rinse rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine rice, chicken broth, and 1 tablespoon grated ginger. Season chicken with salt and pepper and place on top of rice.
Cover and bring to a boil over high heat. Reduce to medium-low and simmer for 20–22 minutes until rice is tender and chicken is cooked through.
Remove from heat and let rest, covered, for 10 minutes.
Meanwhile, make the sauce: In a bowl, combine vegetable oil, scallions, rice vinegar, jalapeño, sesame seeds, sesame oil, sugar, and remaining grated ginger. Season with salt and pepper to taste.
Slice chicken into ½-inch thick pieces. Fluff rice and divide among bowls.
Top each bowl with sliced chicken and a generous spoonful of scallion-ginger sauce.
Notes
Substitute chicken thighs for extra juiciness.
To intensify the sauce aroma, heat oil before pouring over aromatics.
Add soy sauce or garlic for deeper flavor.
Chopped roasted peanuts add great crunch as a topping.
