Ginger Chicken and Rice

Enjoy the comforting and delightful flavors of ginger chicken and rice, all cooked in one pot for a stress-free dinner solution.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Comfort Food

Calories: 360

Ingredients Method Notes

Ingredients

Main ingredients

4 pieces chicken thighs Juicy and flavorful; can substitute with chicken breast for a leaner option.
1 tablespoon fresh ginger Adds warmth; powdered ginger may work in a pinch but won’t yield the same depth.
1.5 cups long-grain rice Fluffy texture; basmati rice is an excellent alternative.
3 cloves garlic For aromatic flavor; shallots can easily replace garlic.
2 pieces green onions For garnishing; scallions or chives are suitable options.
3 cups chicken broth Enhances flavor; vegetable broth serves as a good substitute.
3 tablespoons soy sauce For umami; tamari or coconut aminos can be used for a gluten-free version.

Method

Preparation

Toss chicken thighs with 1½ tablespoons of soy sauce.
Sear mushrooms in two batches and remove them from the pot.

Cooking

Sear the chicken until browned, then add garlic and ginger, stirring just until fragrant.
Incorporate the rice, adding broth and ginger slices.
Cover with previously set-aside mushrooms and let it steam for 20 minutes.
Allow to rest for 10 minutes, then toss with remaining soy sauce and green onions before serving.

Notes

Serve with a side salad or steamed greens for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This dish freezes well for up to 3 months. Defrost in the fridge overnight before reheating.