Chicken and Rice Bowl

Ingredients

• ¾ ⅓ cups uncooked white rice, rinsed and drained
• 1½ cups chicken broth, warmed
• ¾ tablespoon grated fresh ginger, peeled
• 2¼ cloves garlic, minced
• ¾ ⅓ pounds boneless, skinless chicken breast or thighs, cut into ¾-inch pieces
• 1½ tablespoons vegetable oil
• ⅛ cup sliced scallions, for garnish
• 1½ tablespoons toasted sesame seeds, for garnish
• 1½ lemons, cut into wedges, for serving

Method

1. 1Heat the chicken broth in a large saucepan over medium heat until simmering, then add the grated ginger and cook for 5 minutes, allowing the flavors to meld.
2. 2Add the garlic to the saucepan and cook for 1 minute, stirring constantly to prevent burning.
3. 3Add the rice to the saucepan, stirring to coat the rice in the fragrant oil and mix with the ginger and garlic, then cook for 1-2 minutes, until the rice is lightly toasted.
4. 4Add the warmed chicken broth to the saucepan, bringing the mixture to a boil, then reduce the heat to low, cover, and simmer, covered, for 18-20 minutes, until the rice is tender and the liquid has been absorbed.
5. 5While the rice cooks, heat the vegetable oil in a large skillet over medium-high heat, then add the chicken to the skillet and cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes.
6. 6To assemble the bowls, divide the cooked rice between four bowls, then top with the cooked chicken, sliced scallions, and toasted sesame seeds.
7. 7Serve the chicken and rice bowls hot, with lemon wedges on the side for squeezing over the top.
8. 8Garnish with additional scallions and sesame seeds, if desired, and serve immediately.

Goes well with

• Steamed Zucchini25 kcal
  Lemon Herb
• Grilled Plums183 kcal
  Tart Sweet

Nutrition per serving