Baked Chinese Chicken and Rice Yum (1)
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This one-pot Chinese chicken and rice recipe( Baked Chinese Chicken and Rice) is perfect if you enjoy fried rice.

This is similar to fried rice that has been baked, but you don’t have to make sure the rice is a day old, and you can cook a Chinese marinated chicken in only one pan!

Nobody I know dislikes fried rice, particularly Baked Chinese Chicken and Rice! Carnivores, vegetarians, and even vegans all speak the same universal food language.

One of my favorite Chinese chicken recipes has to be this one. Your chicken and rice casserole recipes have a fresh twist!

Fried rice is SO DARN TASTY that it’s impossible to eat just one mouthful, which is why I believe the only people who avoid it like the plague are those on low-carb diets. Am I correct, or am I correct?


Baked Chinese Chicken and Rice (1)
Food: Baked Chinese Chicken and Rice (Source: Spend with Pennies)

Fried rice is a very quick and easy dish that can be cooked with virtually anything, but I believe that people don’t make it as often as they could since they don’t always have day-old rice on hand.

Fried rice can be prepared fresh, but it must then be spread out on a tray and placed in the refrigerator to chill and dry out. At that point, it ceases to be the quick and simple dinner that it should be.

Furthermore, fried rice by itself usually does not constitute a one-pot dinner. Similar to Chinese lemon chicken, it is heavy on rice and mild on vegetables.

It still has a touch too few veggies for my tastes in Baked Chinese Chicken and Rice dishes, so I’d probably serve it with a side of steamed Chinese greens even though it has more vegetables than others.

Some Chinese chicken meals with additional vegetables, such as Chinese Chicken and Broccoli Stir Fry, maybe to your liking.

Can chicken broth be used to cook rice?

Yes, you can! We use chicken broth or stock in this recipe. I adore how the chicken juices flow into the rice while it bakes, intensifying the flavor.

You’ll be surprised at how much it tastes like fried rice because the rice is so lovely and fluffy, not mushy and overcooked. You might consider it to be one of your favorite chicken and rice casseroles ever!

Baked Chinese Chicken and Rice

Chinese chicken and baked “fried rice” are both prepared in the same baking pan!

15 minutes to prepare

fifty minutes for cooking

30 minutes of rest

duration: 1 hour, 5 minutes.

portions: 4 portions

Ingredients for Baked Chinese Chicken and Rice

chicken and marinade:

  • 1 pound skinless boneless chicken thighs halved
  • 1 tablespoon soy sauce
  • 2 tablespoons Chinese cooking wine or Mirin or dry sherry
  • ¼ cup oyster sauce
  • 1 teaspoon sesame oil
  • 1 garlic clove minced


  • 1 ½ cups uncooked white rice
  • 2 tablespoons vegetable oil
  • 4 green onions whites only
  • 2 garlic cloves minced
  • 2 cups frozen diced vegetables thawed
  • 1 tablespoon dark soy sauce
  • 2 tablespoons Chinese cooking wine or dry sherry or Mirin or cooking sake
  • 1 ½ cups chicken or vegetable stock or chicken broth (low sodium)
  • 1 ½ cup hot water


  • sliced scallions


Baked Chinese Chicken and Rice Easy (1)
Food: Baked Chinese Chicken and Rice (Source: Spend with Pennies)
  1. In a bowl, combine the chicken and marinade. For up to 24 hours, set aside for at least 20 minutes.
  2. The oven should be heated to 350°F (180°C).
  3. In a medium pot, combine the rice ingredients—oil, soy sauce, cooking wine, stock, and water—and bring them to a boil.
  4. After adding liquid, evenly distribute the rice and vegetables in a 9×13 pan.
  5. The chicken will be partially submerged in the liquid after being removed from the marinade (reserving marinade).
  6. Bake for 15 minutes while the foil is covered.
  7. Remove the foil, generously brush the chicken with the remaining marinade, spritz the chicken with oil, and bake for an additional 20 minutes, or until the chicken is caramelized, the liquid has been absorbed, and the rice is fluffy. Turn on the broiler for a few minutes if you want the chicken to caramelize more.
  8. After waiting 10 minutes, fluff the rice and serve it with any additional garnishes, such as scallions.


Rice should be baked without chicken if you want to use chicken breast. Add the chicken breast to the rice at that point after removing the foil.

Nutrition information

Calories: 550 | Carbohydrates: 73g | Protein: 32g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 1152mg | Potassium: 616mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6675IU | Vitamin C: 10.6mg | Calcium: 68mg | Iron: 2.6mg