Name: Sesame ginger chicken with rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli florets, cut into bite-size pieces; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 1 tbsp low-sodium soy sauce; 1 1/2 tsp mirin; 1 tsp sesame oil; 1 tsp cornstarch; 1 green onions, thinly sliced

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the jasmine rice, water, and half the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Done when tender and water absorbed.
While the rice simmers, whisk together the soy sauce, mirin, cornstarch, and 2 tablespoons of water in a small bowl until smooth.
Heat the sesame oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and the remaining salt. Cook for 5 minutes, stirring occasionally, until the chicken is browned. Done when opaque in the center, 165°F.
Add the broccoli florets and a splash of water to the skillet. Cover with a lid and steam for 3 to 4 minutes until the broccoli is bright green and tender.
Stir in the garlic and ginger and cook for 1 minute until fragrant. Pour the sauce mixture into the skillet. Stir constantly for 2 minutes until the sauce bubbles and thickens to coat the chicken and vegetables.
Fluff the rice with a fork and place it on a plate. Top with the chicken and broccoli mixture and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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