Description
A flavorful and easy one-pot Ginger Chilli Chicken Orzo recipe featuring tender chicken thighs, aromatic ginger and garlic, spicy chili flakes, and a rich blend of Asian-inspired sauces. Perfect for a quick, satisfying weeknight meal with minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 1 lb chicken thighs, skinless, boneless, free-range
- 1 teaspoon salt
- 1 tablespoon olive oil
Vegetables and Aromatics
- 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
Grains and Liquids
- 1.5 cups orzo
- 3 cups chicken stock
- 1.5 tablespoons soy sauce
- 1 teaspoon fish sauce
Sauces and Garnish
- 2 tablespoons chili oil
- 2 tablespoons sweet chili jam
- A handful of fresh cilantro (coriander) leaves
Instructions
- Prepare Chicken: Toss the chicken thighs with 1 teaspoon of salt in a small bowl. Heat 1 tablespoon of olive oil in a large, high-sided pan over high heat. Add the chicken thighs and cook for 5 minutes on each side until super charred and golden. Remove from the pan, keep covered and warm.
- Sauté Aromatics: Reduce heat to medium. Add the white parts of the scallions, grated ginger, crushed garlic, and chili flakes to the reserved chicken cooking juices. Stir and cook for 2 minutes to release flavors.
- Cook Orzo: Add 1.5 cups of orzo to the pan and stir for 1 minute. Pour in 3 cups of chicken stock, 1.5 tablespoons soy sauce, and 1 teaspoon fish sauce. Stir to combine and bring to a simmer.
- Simmer and Thicken: Lower heat to low and cook gently, stirring occasionally, for about 10 minutes or until the orzo is al dente and the sauce has thickened nicely.
- Combine and Finish: Nestle the cooked chicken thighs back into the orzo. Drizzle 2 tablespoons chili oil and 2 tablespoons sweet chili jam over the top. Scatter the green parts of scallions and fresh cilantro leaves. Serve warm.
Notes
- This one-pot recipe minimizes cleanup while delivering bold Asian-inspired flavors.
- Use fresh ginger for best flavor, but ginger paste works well in a pinch.
- Adjust chili flakes and chili oil to your desired spice level.
- Chicken thighs provide moist, tender meat; skinless and boneless cuts cook evenly and quickly.
- If preferred, substitute chicken stock with vegetable stock for a lighter taste.
- Serve with a side of steamed greens or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 493 kcal
- Sugar: 5.3 g
- Sodium: 1284 mg
- Fat: 18.7 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 43.9 g
- Fiber: 2 g
- Protein: 36.1 g
- Cholesterol: 123 mg
