Name: Ginger Chili Chicken Orzo Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1 lb chicken thighs, skinless, boneless, free-range; 1 teaspoon salt; 1 tablespoon olive oil; 6 scallions (spring onions), sliced finely, white and green parts separated; 1 inch piece of ginger, grated or ginger paste; 4 garlic cloves, crushed; 1 teaspoon chili flakes; 1.5 cups orzo; 3 cups chicken stock; 1.5 tablespoons soy sauce; 1 teaspoon fish sauce; 2 tablespoons chili oil; 2 tablespoons sweet chili jam; A handful of fresh cilantro (coriander) leaves

There’s something so comforting about a one-pot dinner that bursts with flavor, and that’s exactly why I keep coming back to this Ginger Chili Chicken Orzo Skillet Recipe. It’s quick, cozy, and delivers that perfect kick of heat with ginger and chili that keeps your taste buds dancing.

A black pot with red handles holds a dish of small brown rice grains mixed with golden-brown cooked chicken pieces. The chicken is sprinkled with black sesame seeds and small green herbs and scallions, adding fresh bright green touches. A golden spoon is scooping some of the rice and herbs inside the pot. Next to it, a white plate shows a serving of the same dish with the chicken on top of the rice and garnished with green scallion curls and parsley. A small white bowl nearby contains a dark red oily sauce with visible chili seeds and spices. All items rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ginger Chili Chicken Orzo Skillet Recipe
Top Tip
How to Serve Ginger Chili Chicken Orzo Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ginger Chili Chicken Orzo Skillet Recipe

Why You'll Love This Recipe

This Ginger Chili Chicken Orzo Skillet Recipe is one of those rare dishes that’s easy enough for a weeknight yet interesting enough to impress your family or friends. I adore how it blends tender chicken with fragrant ginger, the gentle heat of chili flakes, and the silky bite of orzo all cooked in one pan—minimal cleanup included!

One-pot convenience: It’s all cooked in a single skillet, saving you time and washing up later.
Bold, balanced flavors: The combo of soy sauce, fish sauce, chili oil, and sweet chili jam creates layers of savory, sweet, and spicy that really sing.
Quick to make: From start to finish, this meal takes just 30 minutes, making it perfect for busy evenings.
Family-friendly but adaptable: You can dial up or tone down the heat, making everyone happy at the dinner table.

Ingredients & Why They Work

I love the way each ingredient in the Ginger Chili Chicken Orzo Skillet Recipe plays a key role without competing. The chicken adds hearty protein, while the orzo soaks up all those savory, spicy juices for a satisfying mouthful every time. Here are some tips on picking the best ingredients:

Flat lay of a few skinless, boneless free-range chicken thighs with natural texture, a small white ceramic bowl of coarse salt, a small white ceramic bowl with golden olive oil, whole uncracked brown eggs, six fresh scallions showing both white and green parts, a small white ceramic bowl holding finely grated fresh ginger, four whole garlic cloves with their skins intact, a small white ceramic bowl filled with bright red chili flakes, a small white ceramic bowl containing dark soy sauce, a small white ceramic bowl with pale amber fish sauce, a portion of uncooked orzo pasta scattered neatly, a small white ceramic bowl with clear chicken stock, a small white ceramic bowl with vibrant red chili oil, a small white ceramic bowl with glossy sweet chili jam, and a small bunch of fresh cilantro leaves, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: Bone-free and skinless are ideal here—they stay juicy and soak up flavors better than breasts.
Ginger: Fresh grated ginger gives a bright, zesty warmth that’s impossible to replicate with powder.
Garlic: Crushing it releases that essential aroma and depth—it’s the backbone of many great Asian dishes.
Chili flakes: Control the heat by adding more or less; if you’re sensitive, start small and taste as you go.
Orzo: This tiny pasta cooks quickly and traps the sauce beautifully, making every bite rich and flavorful.
Chicken stock: Use a good quality stock for the richest flavor—homemade if possible, otherwise low-sodium store-bought works well.
Soy and fish sauce: These umami heavyweights bring depth and saltiness—don’t skip either! Together, they add that unmistakable Asian flair.
Chili oil & sweet chili jam: These finishing touches give you that gorgeous glossy look and a sweet-spicy kick that makes you want more.
Scallions & cilantro: Fresh herbs at the end add bright freshness and a pop of color—don’t underestimate this step.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Ginger Chili Chicken Orzo Skillet Recipe is how easy it is to make it your own. I sometimes swap chicken thighs for turkey if I want a leaner protein, and you can add veggies like bell peppers or snap peas for extra crunch and color.

Spice it down or up: When I’m cooking for little ones, I reduce the chili flakes and swap chili oil for a mild sesame oil. But for friends who like it hot, I double the chili flakes and drizzle extra chili oil on top.
Make it vegetarian: Use firm tofu instead of chicken and swap chicken stock with vegetable stock for a meatless twist that’s equally flavorful.
Add fresh herbs: Sometimes I toss in Thai basil along with cilantro for a slightly sweet, anise-like fragrance.

Step-by-Step: How I Make Ginger Chili Chicken Orzo Skillet Recipe

A black pan filled with small uncooked orzo pasta piled in the center, surrounded by sautéed chopped green onions and other small vegetables with a few red spice flakes sprinkled throughout. A wooden spatula rests on the right side inside the pan, its surface worn and smooth. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

I start by tossing the chicken thighs with salt—this simple step really helps build flavor right at the beginning. Heating olive oil on high in my heavy skillet, I add the chicken thighs and let them get beautifully charred for about 5 minutes on each side. Don't rush this part! Getting deep golden color means more flavor in the final dish. Once cooked, I remove the chicken and keep it covered—trust me, warm chicken resting while you cook the orzo makes all the difference.

Step 2: Build the Flavor Base

Reducing the heat to medium, I add the white parts of the scallions followed by the grated ginger, crushed garlic, and chili flakes into the pan. Stirring them gently in the reserved chicken juices, I let everything mingle for about 2 minutes. This quick sauté wakes up all those aromatics and sets the stage for the sauce.

Step 3: Toast the Orzo and Simmer

Next, I stir in the orzo for a minute to get it lightly toasted—this step gives the pasta a nutty flavor that you’d miss otherwise. Then, I pour in the chicken stock, soy sauce, and fish sauce, stirring to combine. As it comes to a simmer, I lower the heat and let the orzo cook gently, stirring every few minutes to stop it sticking. After about 10 minutes, the orzo should be tender but still have a slight bite, and the sauce thickened to a luscious glaze.

Step 4: Finish with Chicken and Toppings

At this point, I gently nestle the seared chicken thighs back into the skillet, letting them warm through in the flavored orzo. Then comes my favorite part: drizzling chili oil and sweet chili jam over everything. These add that irresistible glossy finish and a sweet-spicy contrast. I finish by scattering the green parts of the scallions and fresh cilantro leaves on top. Ready to serve!

Top Tip

Over the years, I’ve learned that the difference between a good and a great Ginger Chili Chicken Orzo Skillet Recipe often comes down to a few small details. These tips help me capture the best flavor and texture every time.

Don’t rush the sear: Let the chicken thighs develop a proper crust before flipping—they should release easily when ready, which means maximum flavor.
Toast the orzo: Quickly stirring it in the pan before adding stock prevents sogginess and gives a lovely subtle nuttiness.
Stir often but gently: Keep the orzo from sticking without breaking it up by stirring carefully during simmering.
Adjust seasoning at the end: Depending on your soy sauce and chili jam brand, taste and tweak salt and heat to suit your preference.

How to Serve Ginger Chili Chicken Orzo Skillet Recipe

Ginger Chili Chicken - Serving Suggestion

Garnishes

I always top this dish with fresh cilantro and scallions—they add vibrancy and crunch that brighten every bite. Sometimes I squeeze a little fresh lime juice on top for a zingy finish. If you like an extra layer of texture, a sprinkle of toasted sesame seeds works beautifully too.

Side Dishes

Because this recipe is so packed with flavor and fairly filling, I usually keep sides light. A simple cucumber salad or steamed greens, like bok choy or broccoli, complements the warm, spicy notes perfectly. Occasionally, I serve it alongside a crisp Asian slaw for a fresh counterpoint.

Creative Ways to Present

For a casual dinner party, I’ve served the Ginger Chili Chicken Orzo Skillet Recipe right in a beautiful cast iron skillet at the table—it’s a fun, rustic presentation that keeps things warm and inviting. You could also portion it into small bowls and let guests add their own garnishes for a personalized touch.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The orzo does absorb the sauce as it sits, so it might thicken a little—just add a splash of water or stock when reheating to loosen things back up.

Freezing

Freezing this dish is possible but I prefer to freeze the chicken separately if I can, as the orzo tends to get mushy after thawing. If you freeze assembled portions, thaw overnight in the fridge and reheat gently on the stove or microwave with added liquid to prevent drying.

Reheating

To reheat leftovers, I warm the dish gently in a skillet over medium-low heat, adding a splash of water or chicken stock to loosen it. This method revives that silky texture without the orzo drying out. Stir often and finish with a touch more fresh herbs to refresh flavors.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs stay juicier and more flavorful. If using breasts, slice them thinly and watch cooking time closely to avoid drying out.

Is this recipe spicy?

The recipe packs some heat from chili flakes and chili oil, but it’s easily adjustable. Reduce the chili flakes for a milder dish or add extra for more kick. The sweet chili jam balances the heat nicely.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free soy sauce or tamari, and check your chili jam for gluten-free certification. Orzo itself contains gluten, so swap it for gluten-free pasta alternatives or rice.

What side dishes go well with it?

Light, fresh sides work best to balance the rich flavors, like steamed greens, cucumber salad, or a crisp Asian slaw. You can also serve with pickled vegetables to cut through the heat and richness.

Final Thoughts

This Ginger Chili Chicken Orzo Skillet Recipe has become a longtime favorite in my kitchen because it marries convenience with mouthwatering flavor so perfectly. Whether I’m feeding hungry kids or hosting friends, it holds it own as a satisfying, vibrant dish that doesn’t keep me tethered to the stove. I hope you enjoy making it as much as I do, and that it becomes a trusty go-to for your weeknight dinners too.