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One Pan Asian Chicken Thighs

Batch recipe. Love this recipe and perfect for leftovers the next day, Packed with protein and flavour!

Serves: 8 Time: 50 minutes



  • 2 tbsp olive oil

  • 8 skinless chicken thighs

  • 200g jasmine rice

  • 4 spring onions, chopped

  • 4 cloves garlic, sliced

  • 200ml white wine

  • 500ml chicken stock

  • 4 tbsp dried cranberries

For the sauce:

  • 3 tbsp soy sauce

  • 2 tbsp rice vinegar

  • 1 tbsp peanut butter

  • 1 tsp dried chilli flakes

  • 1 tsp honey

  • 1 tsp sesame oil


  1. Heat the oven to 190°C. Then heat the oil in a large pan.

  2. Season the chicken with salt and pepper and fry for 5 mins on each side until golden brown, then set aside.

  3. Pour out most of the fat from the pan, leaving about 1 tbsp left in the pan.

  4. Throw in the garlic and spring onions and saute for 1 min.

  5. Throw in the uncooked rice and fry for 1 min. Then throw in the wine and cook for 2 more mins until most of the liquid evaporates. Next, add all the ingredients for the sauce, stock, cranberries and bring to a boil.

  6. Transfer the rice into an oven safe dish and place the chicken thighs in the centre. Bake in the oven for 30 mins.

  7. Once cooked, divide between plates to serve with extra steamed veg if you like. You can store in the fridge for 2-3 days, reheat until piping hot before serving.


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Hope you loved it!

Rosie ❤️


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