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1 PREP & MARINATE CHICKEN
Place ginger-cilantro tamari marinade in a large bowl (reserve about
3 tablespoons for Step 5).
Cut chicken breasts horizontally, making a total of four thin cutlets.
Place chicken in bowl with marinade. Turn to coat. Let marinate at
least 10 minutes, turning occasionally.
2 COOK RICE
Bring jade pearl rice and 1 ¼ cups water to a boil in a small pot; stir. Reduce
heat to medium-low and cover. Simmer 14-16 minutes, or until rice is tender
and water is absorbed.
Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.
See Step 6 to finish rice.
3 PREP VEGGIES
Trim ends off yellow onion and remove peel. Small dice into about
¼-inch pieces.
Wipe cremini mushrooms clean with a damp paper towel. Remove stems,
if desired. Cut into about ¼-inch thick slices.
Cut broccoli into bite-size pieces, if needed.
Small dice red bell pepper into about ¼-inch pieces.
4 COOK CHICKEN
Heat about 1 ½ tablespoons cooking oil in a large nonstick pan over medium
heat. Remove chicken from marinade (keep excess marinade in bowl).
Add chicken to hot pan. Sear 4-5 minutes. Flip.*
Reduce heat to medium-low. Pour marinade used for chicken into pan.
Cook 5-7 minutes, or until chicken is fully cooked (chicken is fully cooked
when internal temperature reaches 165 degrees). Remove from heat.
5 COOK VEGGIES
Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high
heat. Add ginger and garlic, onion, and mushrooms to hot pan. Stir to combine.
Cook 5-6 minutes, or until mushrooms soften, stirring occasionally.
Add broccoli and bell pepper; stir. Lightly season with salt and pepper.
Reduce heat to medium. Add ¼ cup water to pan. Cook 6-7 minutes, or until
broccoli is crisp-tender and most of the liquid is cooked off, stirring occasionally.
Add reserved marinade. Cook 1 minute, or until marinade coats veggies,
stirring occasionally.
6 FINISH RICE
Add seaweed gomashio to pot with rice. Stir to combine.
7 P L AT E YO U R D I S H
Divide rice and veggies between plates. Shingle chicken against rice and top
with any remaining sauce from pan. Garnish dish with daikon kimchi to taste.
Drizzle with Sriracha sauce to taste (or omit).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (262g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 53 | ||
Calories from Fat: 5 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.8mg | 1 % | |
Potassium 452.2mg | 12 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 7.2g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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