Name: Japanese chicken with ginger rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup white rice; 3/4 cup water; 3/4 tsp salt; 1 1/2 tbsp ginger, finely grated; 8 oz boneless skinless chicken thighs, cut into bite-size pieces; 5 oz broccoli florets; 1 tbsp canola oil; 2 cloves garlic, minced; 2 3/4 tsp low-sodium soy sauce; 1 3/4 tsp mirin; 1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, half the salt, and half the grated ginger. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken pieces in a single layer and season with the remaining salt. Cook for 4 minutes, flip, and cook for 3 minutes more. Done when opaque and firm, 165°F.
Push the chicken to the edges of the skillet. Add the remaining oil to the center, then add the broccoli and 2 tablespoons of water. Cover the skillet and steam for 3 minutes until the broccoli is bright green and tender.
Remove the lid and add the garlic, remaining ginger, soy sauce, and mirin to the skillet. Toss everything together for 1 minute until the sauce thickens slightly and coats the chicken and vegetables.
Spoon the ginger rice onto a plate and top with the glazed chicken and broccoli. Garnish with sliced green onions.

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Ingredients

Instructions

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