One pot Asian Chicken, Rice and Bok Choy


by: A Family That Eats Together

This recipe is adapted from a Claypot Chicken recipe. I love Claypot Chicken but I don’t have a claypot to cook the chicken in so this is my translation of the recipe using a Dutch Oven. The first time I had Claypot Chicken was at the Slanted Door in San Francisco. It is so warming and delicious. Charles Phan the owner and Executive Chef makes his Claypot Chicken with a Vietnamese slant. My recipe it is more Chinese inspired.


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serves: 4


1 lb boneless/skinless chicken thighs or breasts (I prefer thighs because they are juicier).

1 tbsp cornstarch

3 tsp Chinese Rice Wine or dry Sherry

3 tsp Sesame Oil

1/4 tsp salt


1 tbsp peanut oil

3 cloves garlic, minced

2 inch piece of ginger, minced

1 1/4 cup rice

2 tsp sesame oil

1 1/4 cup chicken broth

1 head of baby Bok Choy, chopped

3 tbsp soy sauce

2 tbsp sesame oil

Nutrition Facts
One pot Asian Chicken, Rice and Bok Choy

Servings Per Recipe: 4

Amount per Serving

Calories: 428

  • Total Fat: 21.6 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 107.8 mg
  • Sodium: 1416.5 mg
  • Total Carbs: 30.7 g
  •     Dietary Fiber: 3.4 g
  •     Sugars: 3.6 g
  • Protein: 29.1 g

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1.  To prepare the marinade, add all the marinade ingredients to a bowl with the chicken. Mix well and let sit while you prepare the rest of the ingredients or 30 minutes.

2.  Heat oil in a large dutch oven. Add garlic and ginger and cook until fragrant (about 2 minutes). Add chicken (without marinade). Cook for about 7 -10 minutes on medium heat.

3.  Add rice and mix to allow rice to fully absorb the flavor of the ingredients. Add soy sauce and sesame oil. Stir for about 2 more minutes.

4.  Add broth and stir to break up the bits on the bottom of the pan. Add Bok Choy to the top but do not mix in. Bring to a slow simmer for about 30 minutes or until rice is tender.

5.  Mix Bok Choy into the rice and chicken and serve.

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