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One-Pot Ginger Soy Chicken & Rice Skillet

Est. Cost: $6.74 | $1.69 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

AsianEasyPrep: 15 minCook: 30 minServes: 4

Tender chicken thighs simmered with brown rice and bell peppers in a savory ginger-soy broth — an easy, budget-friendly one-pot weeknight dinner.

Ingredients

  • 1.25 lb Chicken Tenderloins or Boneless Chicken Thighs (On Sale: $2.99 lb)

  • 2 (14.5 oz) cans College Inn Broth (On Sale: 10/$10)

  • 1 lb Bowl & Basket Brown Rice (On Sale: 10/$10)

  • 1 Red Bell Pepper, diced (On Sale: 10/$10)

  • 1 tbsp vegetable oil

  • 2 cloves garlic, minced

  • 1 tsp grated fresh ginger

  • 2 tbsp soy sauce

  • 2 green onions, sliced

  • salt and pepper to taste

Directions

Step 1: Heat oil in a large skillet or Dutch oven over medium-high heat and brown the chicken on both sides, about 5 minutes; season with salt and pepper.

Step 2: Add diced bell pepper, garlic and ginger; stir 1 minute.

Step 3: Stir in brown rice, both cans of broth, and soy sauce; bring to a boil.

Step 4: Cover, reduce heat to low, and simmer 25 minutes until rice is tender and chicken reaches 165°F.

Step 5: Fluff with a fork, top with green onions, and serve.

Chef's Tip: Cut the chicken into bite-size pieces before cooking so it cooks faster and soaks up more flavor.

Save by using Pair the sale chicken thighs with the 10/$10 broth and rice deal to feed the whole family for well under $10. and Serve with Steamed broccoli or a quick cucumber salad.

Sale Prices Valid October 18, 2026 to October 24, 2026

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