Busy, overworked and with a to-do list that has one too many things, seem familiar? Yes, friend, you are not alone, I’m also juggling a ton while trying to put together a delicious and somewhat healthy dinner on the table.
More often than not I find myself relying on my Instant Pot to cook dinner for me and other times I prefer to buy takeout. I know I know, it’s not healthy, it’s not budget friendly and being completely honest most of the time is also not that delicious but hey when you are busy and scrambling the option of buying takeout (and have someone else handle the cooking and washing for you) is really tempting.
Asian style takeout for an easy dinner this week!” width=”524″ height=”786″ />
This one-pot Asian takeout dinner is the delicious, affordable, homemade version. Best of all? It takes the same time to wait for takeout to arrive than it takes you to cook this. So this is also perfect for those crazy busy days when time is something that you really don’t have in your hands.
And even better? It’s all cooked in one pan! I mean if that’s not the best then I don’t know what can be. Because if cooking is time-consuming, washing the dishes is even worse.
But back to this one-pot Asian takeout dinner, the flavors are amazing and incredibly delicious. The soy sauce really packs it with a punch. The rice makes for a great side dish so while this is cooked in only one pan, you are still getting a side and a main.
- 1 Pound bone-in chicken pieces (breasts, thighs, or wings)
- 3 Garlic cloves, minced
- 1 Tbsp sesame oil
- 1 Tbsp oyster sauce
- ½ Tbsp soy sauce
- 1 Tsp ground onion
- 1 Tsp ground ginger
- ½ Tsp chili powder
- Salt and pepper to taste
- 2 Tbsp vegetable oil
- 1/2 cup rice
- 1 1/4 cup water or chicken broth
- ½ Tbsp chives
- ½ Tsp sesame seed
- ½ Tsp parsley, chopped
- In a ziplock bag marinate the chicken with the next 8 ingredients in the list. Mix until everything is well incorporated and place in the fridge for 1 hour.
- Heat 2 Tbsp oil a pan over medium-high heat and brown the chicken on both sides. Keep the marinade in the bag for now.
- Place browned chicken on a plate, reduce heat to medium, and add rice to pan (you may need to add more oil at this point)
- Once the rice is glossy and coated with oil, return chicken to pan
- Add marinade and broth and bring the mixture to a boil
- Reduce heat until bubbly and cover for at least 20 minutes before checking.
- Once the liquid is absorbed, the rice is tender, and the chicken is cooked through, you’re ready to serve (you may need to add a little more liquid if the rice is too dry)
- Serve in a bowl with the fried rice and add the sesame seed, chives, and parsley on top