Could I use chicken breast?

You can, but I do really recommend chicken thighs. Thighs are fattier, which is key for creating that delicious chicken flavor in the orzo itself. If you use breasts, you'll need to add a couple of tablespoons of olive oil to cook the ginger, garlic and scallions.

How spicy is the orzo?

This very much depends on the heat of the chili flakes you use, and how much chili oil you add at the end. If you're making this for kids, skip the chili flakes and serve the chili oil and sweet chili on the side. If you're worried, just reduce the amount of chili flakes you use.

Can I make this in advance?

Yes! It's a great one for meal prep and will keep well for 4 days stored in the fridge in a covered container. You can easily reheat it in the microwave - add a splash of water to the orzo when you do - it will have absorbed a lot of the sauce as it sits in the fridge.

What could I serve with this recipe?

While this is definitely a meal in itself, I'll often add chopped broccoli, asparagus, bok choi, pak choi, spinach or cavolo nero too. You can add them when you add the stock and they'll cook as the orzo does. If you'd like something on the side, a crunchy Asian slaw or green goddess salad would work really well, as would a dollop of ginger scallion sauce .

One Pot Ginger Chilli Chicken Orzo

Name: One Pot Ginger Chilli Chicken Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: asian
Ingredients: 1lb/500g chicken thighs (skinless, boneless, free-range); 1 teaspoons salt; 1 tablespoon olive oil; 6 scallions (spring onions), sliced finely, white and green parts separated; 1″ piece of ginger, grated (or use ginger paste); 4 garlic cloves, crushed; 1 teaspoon chili flakes; 1.5 tablespoons soy sauce; 1 teaspoon fish sauce; 1.5 cup orzo; 3 cups chicken stock; 2 tablespoons chili oil; 2 tablespoons sweet chili jam; A handful of fresh cilantro (coriander) leaves

Description

This packed-with-flavor, 30-minute ginger chili chicken orzo recipe will satisfy even the pickiest eaters. It’s made in one pot for a mess-free clean-up, loaded with delicious Asian-style flavors, and drizzled with chili oil and sweet chili to make a super satisfying, easy weeknight meal the whole family will love.

Ingredients

Units Scale

1lb/500g chicken thighs (skinless, boneless, free-range)
1 teaspoons salt
1 tablespoon olive oil
6 scallions (spring onions), sliced finely, white and green parts separated
1" piece of ginger, grated (or use ginger paste)
4 garlic cloves, crushed
1 teaspoon chili flakes
1.5 tablespoons soy sauce
1 teaspoon fish sauce
1.5 cup orzo
3 cups chicken stock
2 tablespoons chili oil
2 tablespoons sweet chili jam
A handful of fresh cilantro (coriander) leaves

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Instructions

Cook the chicken thighs. Toss the chicken thighs with 1 teaspoon of salt in a small bowl. Add 1 tablespoon of olive oil to a large, high-sided pan set over high heat. Add the chicken thighs and cook for 5 minutes on each side, under super charred and golden. Don’t be afraid to really let them take on some color! Remove them from the pan and keep them covered and warm while you make the orzo.
Make the orzo. Reduce the heat to medium then add the white parts of the sliced scallions, and all the ginger, crushed garlic and chili flakes. Stir them through the reserved chicken cooking juices for 2 minutes. Add 1.5 cups of orzo, and stir for another minute. Then add 3 cups of stock, 1.5 tablespoons of soy sauce and 1/2 tablespoon of fish sauce. Stir to combine, then bring to a simmer.
Simmer the orzo. Once simmering, turn the heat to low and cook, stirring occasionally to stop the orzo from sticking to the bottom of the pan, for roughly 10 minutes, or until the orzo is al dente (cooked, with a little bite to it) and the sauce is lovely and thick.
Add the chicken, garnish and serve. At this point, nestle the cooked chicken thighs back into the orzo, then drizzle over 2 tablespoons of chili oil and 2 tablespoons of sweet chili jam. Finish by scattering over the reserved scallions and the cilantro leaves. Divide between plates and serve.

Notes

STORAGE INSTRUCTIONS: Once cooked, it will keep well for 4 days, stored in a covered container in the fridge. Reheat in the microwave, adding a splash of water to the orzo to loosen it up (it will keep absorbing liquid as it sits in the fridge).

SUBSTITUTIONS: Swap cilantro for mint, Thai basil or flat-leaf parsley. If you’re worried about spice (or making this for kids), skip the chili flakes and serve the chili oil and sweet chili on the side.

ADDITIONS: To bulk out the meal and add more greens, you can throw in chopped broccoli, or asparagus, bok choi, pak choi, spinach leaves or cavolo nero when you pour in the stock. The greens will cook in the stock with the orzo. I love to serve this with ginger scallion sauce too (also great if you’re not a fan of chilies!)

Prep Time: 10
Cook Time: 20
Category: pasta
Method: stove top
Cuisine: asian

Nutrition

Serving Size: 1 bowl
Calories: 493
Sugar: 5.3g
Sodium: 1283.6mg
Fat: 18.7g
Saturated Fat: 3.6g
Unsaturated Fat: 13.5g
Trans Fat: 0g
Carbohydrates: 43.9g
Fiber: 2g
Protein: 36.1g
Cholesterol: 122.9mg