Ginger-Garlic Chicken and Rice
Ginger-Garlic Chicken and Rice
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
For the Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Stir-Fry
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 scallions, sliced, for stir-fry
For Garnish
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
In a large bowl, combine the chicken pieces with grated fresh ginger, minced garlic, soy sauce, sesame oil, rice vinegar, brown sugar, and black pepper. Toss to coat evenly. Let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes. Reserve any excess marinade.
⏱️ 5 min
- 2
While the chicken marinates, prepare the rice. In a medium saucepan, combine the rinsed jasmine rice, water, and salt. Bring to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discarding any marinade that was not reserved in step 1). Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set aside.
⏱️ 10 min
- 4
In the same skillet, add the broccoli florets, thinly sliced carrots, and thinly sliced red bell pepper. Stir-fry for 3 to 5 minutes, until the vegetables are tender-crisp. Add the sliced scallions (for stir-fry) and the reserved marinade to the skillet. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly.
⏱️ 8 min
- 5
Return the cooked chicken to the skillet with the vegetables. Toss everything together to combine and ensure the chicken is coated in the sauce. Serve the ginger-garlic chicken and vegetable mixture immediately over the fluffy jasmine rice. Garnish with fresh sliced scallions and toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger-Garlic Chicken and Rice
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
For the Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Stir-Fry
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 scallions, sliced, for stir-fry
For Garnish
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
In a large bowl, combine the chicken pieces with grated fresh ginger, minced garlic, soy sauce, sesame oil, rice vinegar, brown sugar, and black pepper. Toss to coat evenly. Let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes. Reserve any excess marinade.
⏱️ 5 min - 2
While the chicken marinates, prepare the rice. In a medium saucepan, combine the rinsed jasmine rice, water, and salt. Bring to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discarding any marinade that was not reserved in step 1). Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set aside.
⏱️ 10 min - 4
In the same skillet, add the broccoli florets, thinly sliced carrots, and thinly sliced red bell pepper. Stir-fry for 3 to 5 minutes, until the vegetables are tender-crisp. Add the sliced scallions (for stir-fry) and the reserved marinade to the skillet. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly.
⏱️ 8 min - 5
Return the cooked chicken to the skillet with the vegetables. Toss everything together to combine and ensure the chicken is coated in the sauce. Serve the ginger-garlic chicken and vegetable mixture immediately over the fluffy jasmine rice. Garnish with fresh sliced scallions and toasted sesame seeds.
⏱️ 2 min