Thai Chicken and Rice (One Pan Meal Prep)

Name: One Pot Thai Chicken and Rice Dish
Prep time: 15 min
Cook time: 20 min
Ingredients: 2-3 TB olive oil; 1 onion (chopped); 4 cloves garlic (chopped); 1 LB boneless/skinless chicken thighs (cut into bite size pieces); 1 whole red bell pepper OR 1 cup tomatoes (drained, seeded, chopped); 1 cup uncooked long grain rice (Jasmine recommended); 2 cups chicken broth; 1 cup coconut milk; 2 TB regular soy sauce; 2 tsp Asian fish sauce; 1-2 tsp chili powder (depending on desired heat); 1/4 cup freshly chopped Thai basil; Garnishes: lime wedges (roasted chopped peanuts)

This Thai Chicken and Rice is a tasty way to twist up the old chicken and rice dish. Not only is it healthy and full of flavor, but it comes together easily and quickly in just one pan!

Thai Chicken and Rice

Get ready for a magnificently tasty way to twist up the old chicken and rice routine, because you’re about to go from ordinary to extraordinary using just one pan and 30 minutes of time.

We’re talking a surprisingly healthy, light chicken and rice that makes no sacrifice on flavor. Make it milder or kick up the spice; it’s entirely up to you. There’s plenty of room for variation in this Thai inspired chicken and rice dish; we’ve listed some favorite ideas for you below.

The big plus about this 30-minute dinner: it’s super easy to prepare in advance and is a standout choice for quick ‘n easy meal prep.

Your Strategy for Prepping Ahead

Here are several things you can do the night before or days in advance, so all your pieces are ready to go when 5pm comes around on the day you’re ready to cook.

Cut boneless/skinless chicken thighs (thighs recommended for tenderness) and place in covered container in fridge. This can be done 1-2 days ahead of time. Extra chicken can be cup up and frozen in freezer bags for future meals like Chicken Enchilada Casserole.
Chop onions and garlic ahead of time: up to several days in advance. They’ll keep well chilled in an airtight container. It’s smart practice to always have chopped onions and garlic in separate small zipper bags to save time. They’ll keep for a long time in the freezer.
Seed/Chop vegetables 1-3 days ahead: If using bell peppers, they’ll stay fresh and crisp in airtight container in fridge even up to 3 days. Chopped tomatoes should be used the next day.
Mix liquids in advance: chicken broth, coconut milk, soy sauce, fish sauce, and chili powder. Keep mixture in an airtight container in fridge, up to several days until ready to use.

On dinner night, simply take out your prepared ingredients and cook.

Bonus: fully cooked Thai chicken and rice re-heats well and is fantastic for meal prepping extra lunches or dinners.

Thai Chicken and Rice in Pan — Thai Chicken and Rice is cooked in just one pan.

Ingredient substitutions and variations

Ground turkey or any other ground meat can be used in place of chicken thighs
Almost any vegetable can work in this chicken and rice dish: instead of bell peppers or tomatoes, also try broccoli florets and edamame.
Try vegetable broth or beef broth in place of the chicken broth
Top with freshly chopped cilantro or green onions
Use your favorite dried chili peppers in lieu of chili powder

Thai chicken and rice meal prep containers — Thai Chicken and Rice is a perfect meal prep idea

Other easy Thai Dishes to try:

Try this Thai Bascil Chicken with Peppers, Too:

One Pot Thai Chicken and Rice Dish

5 from 8 ratings

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This One Pot Thai Chicken and Rice Dish is quick, easy, and full of scrumptious flavor! Perfect weeknight dinner and meal prep idea.

Prep Time: 15 mins

Cook Time: 20 mins

Servings:

Ingredients

2-3 TB olive oil
1 onion, chopped
4 cloves garlic, chopped
1 LB boneless/skinless chicken thighs, cut into bite size pieces
1 whole red bell pepper OR 1 cup tomatoes, drained, seeded, chopped
1 cup uncooked long grain rice, Jasmine recommended
2 cups chicken broth
1 cup coconut milk, from canned (shake well before use)
2 TB regular soy sauce
2 tsp Asian fish sauce
1-2 tsp chili powder, depending on desired heat
¼ cup freshly chopped Thai basil
Garnishes: lime wedges, roasted chopped peanuts

Instructions

In a large nonstick pan, heat oil on medium high heat. Sauté onion until browned and tender. Add garlic and stir 1 more minute. If needed, add a bit more oil. Add chicken and stir 2-3 minutes or until chicken is lightly browned.
Stir in the bell pepper OR tomatoes, rice, broth, coconut milk, soy sauce, fish sauce, and chili powder. Bring to a boil and immediately reduce heat to low. Cover and simmer for 20 minutes or until moisture is absorbed and rice is tender.
Remove from heat and let stand, covered, for 10 minutes. Gently toss with with Thai basil and serve with lime wedges and peanuts.

Notes

This recipe is mild in spice level; if you like more heat, add more chili powder.

Be sure to use canned coconut milk, often found in ethnic aisles of grocery stores. Canned coconut milk is specifically made for cooking. It's very different from beverage-style coconut milk sold in cartons.

Leftover coconut milk can be stored in airtight container and frozen. After defrosting, place in blender to re-mix into original texture. Use in any recipes or smoothies.

See original article for meal prep ideas and ingredients substitutions.

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