Description
This Chicken and Rice with Scallion-Ginger Sauce is a fragrant, one-pot meal that pairs tender chicken and fluffy rice with a zesty, spicy, and aromatic sauce. It’s comforting yet vibrant, making it perfect for both weeknight dinners and entertaining.
Ingredients
- 1 1/2 cups sushi rice (or other short-grain white rice)
- 2 cups chicken broth
- 2 tablespoons fresh ginger, peeled and grated (divided)
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 scallions, trimmed and thinly sliced
- 1 tablespoon unseasoned rice vinegar
- 1 jalapeño, halved, seeded, and thinly sliced
- 1 tablespoon toasted white sesame seeds
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
Instructions
- Rinse rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine rice, chicken broth, and 1 tablespoon grated ginger. Season chicken with salt and pepper and place on top of rice.
- Cover and bring to a boil over high heat. Reduce to medium-low and simmer for 20–22 minutes until rice is tender and chicken is cooked through.
- Remove from heat and let rest, covered, for 10 minutes.
- Meanwhile, make the sauce: In a bowl, combine vegetable oil, scallions, rice vinegar, jalapeño, sesame seeds, sesame oil, sugar, and remaining grated ginger. Season with salt and pepper to taste.
- Slice chicken into ½-inch thick pieces. Fluff rice and divide among bowls.
- Top each bowl with sliced chicken and a generous spoonful of scallion-ginger sauce.
Notes
- Substitute chicken thighs for extra juiciness.
- To intensify the sauce aroma, heat oil before pouring over aromatics.
- Add soy sauce or garlic for deeper flavor.
- Chopped roasted peanuts add great crunch as a topping.
- Sauce can be made ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
