Chicken long rice, also known as Chinese yellow rice or Thai fragrant rice, is an excellent dish with many health benefits.
It’s packed full of nutrients and can help improve digestion.
It helps prevent cancer and heart disease too!
In this article, we’ll show you how to create this tasty and nutritious dish so it becomes one of your new favorites.
What Kind Of Chicken Do You Use For This Recipe?
This particular recipe uses boneless skinless chicken breasts.
This means there are no bones in this dish.
The recipe calls for two whole boneless chicken breasts, but if you don’t have any on hand, then just buy some pre-cooked ones instead.
If you want to make sure they are cooked thoroughly before using them in this recipe, then grill them first at medium heat until done through.
Or if you prefer not to fry the chicken ahead of time, you can bake them at 350 degrees Fahrenheit (180 degrees Celsius) for about 15 minutes per pound (454 grams).
You may need to adjust the cooking time based on what type of pan you use.
For instance, cast iron pans will take longer than aluminum pans due to their thickness.
You can also marinate the chicken in lemon juice, soy sauce, garlic powder, ginger, cayenne pepper, sesame oil, and black peppercorns prior to frying/baking.
The health benefits of chicken long rice
One thing most people don’t know about this dish is its health benefits.
Chicken long rice has been found to contain antioxidants, vitamins A, B1, B2, C, D, E, calcium, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, niacin, folate, pantothenic acid, riboflavin, and protein among other things.
These nutrients help boost immunity while keeping your body strong and healthy.
How Do You Cook The Rice For This Recipe?
The main ingredient in this dish is jasmine rice which is cooked separately from the rest of the dish.
Jasmine rice has a distinctive fragrance due to its unique starch structure.
If you don’t have any on hand, there are plenty of other types of rice that you can use instead.
We recommend basmati because it tastes great when combined with coconut milk but if you prefer brown rice then go ahead and try it out!
To make the chicken long rice, you will first sauté some onions before adding the chicken stock to the pan. Once the liquid is boiling, add all of the spices and stir until they dissolve into the broth.
After 15 minutes, add the shredded chicken and let it simmer for another 5-10 minutes.
Then, pour over the prepared jasmine rice and mix well so everything combines evenly.
Once the rice has been mixed together, serve immediately while still hot.
What Other Ingredients Do You Need For This Recipe?
This dish only requires three main ingredients – rice, chicken breast fillets and water – but there are plenty more optional ones that will add flavor and texture to the final product.
- Vegetable oil (for cooking)
- Garlic (to taste)
- Thai basil leaves (optional)
- Fresh ginger root (or 1 teaspoon dried ground ginger)
- Cilantro (1/4 cup chopped cilantro leaves) (optional)
- Chinese celery salt (to taste)
- Red chili flakes (to taste)
- Salt & pepper (to taste)
- Soy sauce (to taste)
- White vinegar (to taste)
- Water (as needed)
These additional items may be used according to personal preference.
- Shredded carrot (adds color)
- Broccoli florets (adds crunch)
- Carrot greens (adds color)
- Mushrooms (tastes great!)
- Green beans (adds crunch)
- Bean sprouts (adds crunch)
- Pineapple chunks (yummy)
- Peanuts (tasty snack)
- Toasted sesame seeds (crunchy)
How Long Does This Recipe Take To Make?
This chicken long rice recipe takes about 15 minutes from start to finish once all the ingredients are prepared.
- Step 1: Boil water in large pot and add chicken stock cube.
- Step 2: Add white onion, garlic, ginger, red pepper flakes, soy sauce, fish sauce, brown sugar, rice vinegar, lime juice, salt, and black pepper into pan.
- Step 3: Continue cooking on medium heat until liquid reduces by half.
- Step 4: Turn off stove when mixture thickens slightly but still has some fluidity left.
- Step 5: Take out cooked rice and set aside.
- Step 6: Chop up chicken breast meat and stir fry on high heat until crispy golden brown.
- Step 7: Remove chicken pieces and toss them back into the pan along with the remaining ingredients including the cooked rice.
- Step 8: Stir well to combine everything together before serving.
Additional time-saving tips
The longer you cook the rice, the better the texture will be.
You don’t want to overcook it though because if you do, then the rice grains will become hard instead of tender.
This means that your food won’t taste very good either.
So always remember to keep an eye on it while cooking.
What Is The Nutritional Value Of This Recipe?
This chicken long rice recipe includes a variety of vegetables including carrots, onions, peppers, mushrooms, and green leafy lettuce which provide a wide array of vitamins, minerals, antioxidants, fiber, protein, and more.
The dish contains plenty of carbohydrates like sweet potatoes, white rice, and brown rice.
All three types of grains contain starch which provides energy for your body to work through the day.
Long rice is high in iron (one serving contains 6% daily recommended intake [DRI]) and low in sodium, fat, cholesterol, and saturated fats.
You get 3 grams of protein per cup of cooked long rice and 0g carbs.
If you want to reduce calories even further, cook only half of the ingredients listed above and freeze the other half for later use.
- 1 large onion, diced
- 4-5 cloves garlic, minced
- 4 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1 1/2 pounds boneless skinless chicken breast, cut into bite size pieces
- 1 red bell pepper, chopped
- 1/2 pound fresh shiitake mushrooms, sliced thin
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup water
- 1 carrot, peeled and shredded
- 3 cups cooked long grain rice
- 1 head baby bok choy, washed and thinly sliced lengthwise
- 2 heads Boston lettuce, torn into small pieces
- 3 green onions, thinly sliced on the diagonal
Step 1 – Preparing Ingredients: In a medium sized pot over medium heat, add the oil then sauté the onion until translucent.
Add the garlic and stir for another minute.
Then add all remaining ingredients except the rice, veggies, and greens, and bring to a boil.
Reduce the heat to simmer and cover with a lid. Simmer for about 15 minutes.
Step 2 – Preparing Rice: While the mixture simmers, wash the rice under running water and drain well.
Once the mixture has reduced by about 50%, remove from heat and let sit covered for 5 minutes.
Fluff up the rice using a fork and transfer to a bowl. Set aside.
Step 3 – Cooking Vegetables: Stir fry the vegetables in the same pan used at step 1 until they soften slightly.
Remove the contents from the pan onto a plate.
Step 4 – Assembling Dish: Return the pan back to the stovetop.
Pour in the rice, mix thoroughly, and return everything to the pan.
Cook for an additional 10-15 minutes until heated through.
Serve immediately topped with a few slices of bok choi and green onions.
What Are Some Tips For Making This Recipe?
This recipe takes about 30 minutes from start to finish.
You will need to make sure all ingredients have been prepped before starting on the actual cooking process.
- Make sure you use fresh vegetables such as onions, garlic cloves, ginger, green chiles, carrots, and tomatoes.
- You should prepare the sauce first by sautéing onion in butter until soft, then adding spices and seasoning.
- Add shredded chicken at the end of the cooking process when they’re cooked through.
- After everything has finished cooking, add the sauce and mix well.
Can This Recipe Be Made Ahead Of Time?
The answer depends on whether the ingredients used in this recipe will spoil if left out overnight.
- If the sauce contains soy sauce or oyster sauce, then yes, these ingredients don’t spoil easily.
- For other sauces such as chili garlic sauce, hoisin sauce, sesame oil, sugar, vinegar, etc., they may spoil faster than others but not immediately after leaving them outside.
- You should always check before baking or microwaving any food product to make sure there are no bacteria present.
- To avoid spoiling, store all raw ingredients separately from each other (for example, keep uncooked pork separate from uncooked vegetables). Also, remove meat from bones prior to cooking and refrigerate in its own container until ready to use.
- Don’t wash cooked meats unless necessary because bacteria can grow quickly once exposed to air.
How do I cook this?
This dish takes about 45 minutes to prepare.
You can either boil the water first, then add the remaining ingredients, or vice versa.
The latter method is preferred since boiling water requires more effort.
Ingredients for 1 serving:
- 1/4 cup long-grain white rice
- 6 cups chicken stock
- 1 teaspoon vegetable oil
- 1 tablespoon minced ginger root
- 2 tablespoons minced garlic
- 1/2 pound boneless skinless chicken breast cut into bite-sized pieces
- 3 green onions chopped, plus 2 sliced green onion tops for garnish
- 1 tablespoon chili garlic sauce
- 1 teaspoon sugar
- Salt to taste
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch mixed with cold water
- Cooked baby bok choy leaves for garnish
Preparation steps for preparing Chicken Long Rice Recipe
Prepare the chicken stock by simmering 6 cups of water over medium heat until reduced to 3/4 cup of liquid. Set aside.
Wash the long grain rice under running tap water until clear.
Drain thoroughly and set aside.
Heat up the wok or large skillet over high heat.
Add the oil followed by the ginger and garlic.
Stir fry the mixture for 30 seconds.
Add the chicken breast and stir fry until browned.
Remove from the pan and set aside.
Pour off excess oil from the pan.
Reduce the heat to low, add the reserved 3/4 cup of chicken broth and bring to a gentle simmer.
Stir in the long grain rice, green onions, chili garlic sauce, sugar, salt, oyster sauce, dark soy sauce and Shaoxing wine.
Bring to a gentle simmer, cover, reduce heat to low, and let simmer gently until most of the liquid has been absorbed, 15 to 20 minutes.
Meanwhile, combine the cornstarch mixture with 2 teaspoons of cold water to form a smooth paste.
Return the chicken to the pot along with the cornstarch mixture.
Cook, stirring constantly, until thickened slightly.
Pour into bowls or onto plates and top with cooked baby bok choy leaves for garnish.
What Are Some Variations Of This Recipe?
The main ingredients in the chicken long rice recipe include:
- Long grain white rice (or jasmine) – This type of rice has larger grains than other types of rice, which makes them easier to chew.
- Coconut milk – This creamy ingredient adds a rich flavor to the dish while providing plenty of vitamins and minerals.
- Fresh herbs – These make the chicken long rice recipe taste even better.
- Garlic powder – Garlic is another powerful herb that works well in this recipe.
- Soy sauce – Soy sauce provides a great depth of flavor without making the dish very salty.
You may find that if you replace the soy sauce with tamari, then add more garlic, ginger or red pepper flakes, you have created a completely different but equally delicious dish.
Is This Recipe Suitable For A Special Diet?
This recipe is low in fat but high on protein and fiber.
You won’t find any added sugar either.
You may need more liquid than usual when making the dish because of its higher moisture content.
f you want to reduce the amount of oil used while cooking, then try substituting olive oil instead.
If you have food allergies or sensitivities, check out our list of recipes that don’t contain specific ingredients.
Nutrition facts per serving
- Total Fat – 0 grams
- Saturated Fat – 0 grams
- Trans Fat – 0 grams
- Cholesterol – 0 milligrams
- Dietary Fiber – 1 gram
- Carbohydrates – 3 grams
- Protein – 2 grams
Calories from Fat – 0 calories
Calories from Carbohydrate – 37 calories
Calories from Protein – 4
Fat Per 100g – 0 g
Salt Per 100g – 0 mg
Sodium levels (mg)
Sodium levels vary depending on what kind of stock you use.
The following table shows sodium levels using different stocks.
When preparing this dish, remember to stir-fry the meat until cooked through before adding the vegetables.
This will ensure they remain tender.
To make sure the finished dish has enough flavor, add extra soy sauce at the end of cooking.
The liquid should be able to coat the back of a spoon.
Don’t forget to season the sauce with salt and pepper before removing it from the heat.
As this dish is made from white rice, it contains no gluten.
What Is Your Favorite Thing About This Recipe?
I love the fresh flavor of the lemongrass in this dish.
I think its unique taste adds something extra to the overall experience.
- 1 Pot
- 32 oz Chicken Broth
- 3 tbsp soy sauce
- 2 clove minced garlic
- 2 tbsp grated ginger
- 1 tbsp sugar
- 4 chicken thighs
- 10.5 oz bean thread noodles
- Remove the peel, then mince the ginger and one clove of garlic. Set aside the green onions after slicing them.
- Add the chicken thighs, chicken broth, shoyu, sugar, garlic, and ginger to a medium-sized pot. It should boil. Then reduce the heat so that it simmers.
- For 30 minutes, simmer the saucepan with the lid on. In the meanwhile, hydrate the bean thread in a dish of water. Ensure that the water completely submerges the noodles.
- After 30 minutes, take the chicken out and start to shred it. Throw out the skin and bones.
- Add the bean thread and return the chicken that has been shred to the saucepan.The noodles should start to look clear after another 5 minutes of cooking after you've stirred everything together.Add some green onions as a garnish.Enjoy it while it's still hot!