Leftover Ginger-Soy Chicken and Rice
10min
15min
2
670
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Chef's Note
To keep your rice from drying out when reheating this as a leftover meal, add 1 teaspoon of water to the bowl before microwaving; it creates steam that restores the fluffy texture.
Tags
Ingredients
4 pieces boneless skinless chicken thighs
1 cup uncooked long-grain white rice
1 head fresh broccoli
1 inch fresh ginger
2 cloves garlic
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil
Instructions
- 1
Rinse 1 cup uncooked long-grain white rice under cold water until the water runs clear. In a small pot, combine the rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 2
While the rice is cooking, wash 1 head of broccoli and cut it into small, bite-sized florets. Peel 1 inch of fresh ginger and 2 cloves of garlic, then mince them both finely.
- 3
Pat 4 boneless skinless chicken thighs dry with a paper towel and cut them into 1-inch cubes. Season lightly with a pinch of black pepper.
- 4
Heat 1 tablespoon of neutral cooking oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 6 minutes until they are golden brown on all sides.
- 5
Add the broccoli florets, minced ginger, and minced garlic to the skillet with the chicken. Stir-fry for 4 minutes until the broccoli is bright green and tender-crisp.
- 6
In the final 2 minutes of cooking, pour 3 tablespoons soy sauce, 1 tablespoon honey, and 1 teaspoon sesame oil into the skillet. Stir constantly to coat the chicken and broccoli in the glaze until the sauce thickens slightly and the chicken is fully cooked through.
- 7
Remove the rice from the heat and fluff it with a fork. Serve the ginger-soy chicken and broccoli over the warm rice.
Nutrition Information (per serving)
670
48g
90g
11g
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