Main course 🇨🇳 Chinese

Chinese Chicken and Mushroom One Pot Rice

Fragrant rice cooked in stock with chicken thighs, mushrooms and ginger, all in one pot.

Made with All purpose stir fry sauce and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method

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  • Time50 min
  • LevelEasy
  • Costabout £2.52 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

Method

  1. 1

    Toss the chicken with 50 ml of your ready made all purpose stir fry sauce (see the base recipe) and leave for 15 minutes.

    15 min
  2. 2

    Heat the oil in a lidded pot. Fry the mushrooms and ginger for 4 minutes.

    4 min
  3. 3

    Add the chicken and brown for 3 minutes, then add the rice and stir for 1 minute.

    4 min
  4. 4

    Pour in 450 ml of your ready made homemade chicken stock (see the base recipe) and the remaining 50 ml of sauce. Bring to a boil.

  5. 5

    Cover and cook on the lowest heat for 15 minutes, then rest off the heat for 10 minutes without lifting the lid.

    25 min
  6. 6

    Fluff, scatter with spring onions and serve.

Tips

  • Check the chicken is steaming hot and cooked all the way through.
  • Use a heavy lid so steam stays in.
  • Do not stir once the lid is on.

Storing and freezing

Chill within 1 hour. Keep in the fridge up to 1 day and reheat only once until steaming hot all the way through.

Questions

Can I use chicken breast?

Yes, but it dries easier. Cut larger and watch cooking time.

Can I use stock cubes?

Yes, use a gluten free stock cube if needed.

Why rinse the rice?

It removes surface starch for fluffier grains.

More made with all purpose stir fry sauce

See every dish made with all purpose stir fry sauce

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

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