One Pot Ginger Chilli Chicken Orzo

Ginger chicken orzo in a large black skillet, with more chicken orzo in a small plate on the side.

5 from 1 vote

One Pot Ginger Chilli Chicken Orzo

This ginger chili chicken orzo is a one-pot, 30-minute dinner that delivers big flavor with minimal effort. Think juicy chicken, bold Asian-inspired flavors, and silky, saucy orzo that soaks it all up for a super satisfying weeknight winner.

Prep Time10

Cook Time20

Total Time30

Course: pasta

Cuisine: asian

Keyword: ginger chicken, one pot chicken

Servings: servings

Calories: 493kcal

Author: Kate Phillips

Ingredients

1 lb skinless, boneless chicken thighs (500g), ideally free-range
1 teaspoon salt
1 tablespoon olive oil
6 scallions spring onions, sliced finely, white and green parts separated
1 -inch piece of ginger grated (or use ginger paste)
4 garlic cloves crushed
1 teaspoon chili flakes
1 ½ tablespoons light soy sauce
½ tablespoon fish sauce
1 ½ cups orzo
3 cups chicken stock
2 tablespoons chili crisp or chili oil
2 tablespoons sweet chili jam or sweet chili sauce
A handful of fresh cilantro coriander leaves

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 roughly 7 minutes on each side, until 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.
Cook the aromatics.
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 the orzo and stock.
Pour 1 ½ cups of orzo into the pan and toss through the aromatics for another minute. Then add 3 cups of stock, 1 ½ tablespoons of light soy sauce, and ½ tablespoon of fish sauce. Stir to combine, then bring to a simmer.
Simmer the orzo.
Once simmering, reduce the heat to low and cook, stirring occasionally, to stop the orzo from sticking to the bottom of the pan, for about 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!)

Nutrition