Pan-Roasted Chicken Rice
Community Member
August 14, 2023
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Ingredients
for 4 servings
For chicken marination:
- 2 lb chicken breast (910 g), cut into medium-sized pieces
- ⅓ cup greek yogurt (80 g)
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- salt, as per taste
- 1 tablespoon ginger and garlic paste
- 1 teaspoon red chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon coriander powder
For rice:
- 2 cups basmati rice (400 g), soaked for 2 hrs
- 3 cups chicken stock (720 mL)
- 1 teaspoon garlic, crushed
- 1 teaspoon jalapeño, chopped
- salt, as per taste
- 4 tablespoons vegetable oil
Veggies:
- 1 cup carrot (150 g), julienned
- 1 cup green bell pepper (100 g), julienned
- 1 cup cabbage (100 g), julienned
- 1 bunch green onion, chopped
- 1 tablespoon garlic, chopped
- ½ teaspoon jalapeño, chopped
- 1 teaspoon soy sauce
- 1 teaspoon white vinegar
- 1 tablespoon oil
Sauce:
- 2 tablespoons mayonnaise
- 1 teaspoon ketchup
- 1 teaspoon sriracha sauce
- 1 piece coal, smokiness
Nutrition Info
- Calories 1091
- Fat 38g
- Carbs 101g
- Fiber 4g
- Sugar 9g
- Protein 87g
Estimated values based on one serving size.
Preparation
- Mix together ingredients listed for marinade (outside of chicken) well. Then, coat chicken pieces in marinade and refrigerate for minimum 1 hour (maximum overnight).
- In a pan on medium flame, add 1 tbsp oil, 1 tbsp garlic, and ½ tsp jalapenos. Once slightly sauteed, add bell peppers and carrots and stir fry for 4 minutes on medium heat. Then, add cabbage, spring onion, soy sauce, and vinegar and saute.
- In a separate pan, roast marinated chicken pieces between medium and high heat. While this is cooking, in a third pan, add oil, garlic, and jalapenos (from rice ingredients) and saute for a few minutes without burning. Then, add rice, chicken stock, and salt to taste. Cook on medium flame. Simultaneously, ensure that chicken pieces don’t burn.
- Cover the pan with the chicken in it, cooking on low. Then, reduce the heat of the rice to low and cook until soft but not mushy.
- Combine sauce ingredients in a separate bowl and set aside.
- To assemble, layer rice, vegetables, chicken, and garnish with sauce.
- Serve warm.
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