Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 1 cup jasmine or basmati rice
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1/4 cup soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 1 teaspoon sesame oil
- Fresh green onions and sesame seeds for garnish
- Optional vegetables: bell peppers, broccoli, carrots
Instructions
- Cut the chicken into bite-sized pieces and marinate in a mixture of soy sauce, honey, minced garlic, and grated ginger for at least 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Cook marinated chicken until golden and caramelized, about 5-7 minutes, then remove and set aside.
- In the same skillet, add chicken broth, sesame oil, and optional vegetables. Bring to a boil, then add rice. Cover and simmer for 15 minutes until rice is fluffy and cooked through.
- Return cooked chicken to the skillet, mixing gently with the rice. Simmer for another 5 minutes to blend flavors.
- Garnish with chopped green onions and sesame seeds before serving for added flavor and presentation.
Notes
- For added flavor, toss in chopped vegetables like bell peppers or broccoli during the broth step.
- Use brown rice for a healthier option—just adjust cooking time accordingly.
- Marinate the chicken longer for a more intense flavor immersion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Contains Meat
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 12 g
- Sodium: 960 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg