Try this Lime-Ginger Chicken and Rice with Edamame, Carrots and Shiitakes recipe, or contribute your own.

Source: Adapted from America's Test Kitchen One-Pan Dinner

Still searching for what to cook ?

Name: Lime-Ginger Chicken and Rice with Edamame, Carrots and Shiitakes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Cuisine: Fusion
Ingredients: 2 Boneless chicken breasts Skinless; 1 tablespoon Peanut oil; 1 medium Onion Chopped fine; 4 ounces shiitake mushroom caps sliced thin; 2 tablespoons Fresh ginger grated; 2 cloves Garlic minced; 1/2 teaspoon Lime zest grated; 2 tablespoons Lime Juice; 1 3/4 cups Chicken Stock low sodium; 3/4 cup Long grain rice; 2 carrots peeled, 1/2" thick slices on the bias; 1/2 cup Edamame frozen, shelled; 1/4 cup Dry roasted peanuts; 1 tablespoon Soy sauce; 1/2 tablespoon Sesame oil; 2 scallions green parts only, sliced thin

Find the most delicious recipes here

INGREDIENTS

2 Boneless chicken breasts ; Skinless
1 tablespoon Peanut oil
1 medium Onion ; Chopped fine
4 ounces shiitake mushroom caps ; sliced thin
2 tablespoons Fresh ginger ; grated
2 cloves Garlic ; minced
1/2 teaspoon Lime zest ; grated
2 tablespoons Lime Juice
1 3/4 cups Chicken Stock ; low sodium
3/4 cup Long grain rice
2 carrots ; peeled, 1/2" thick slices on the bias
1/2 cup Edamame ; frozen, shelled
1/4 cup Dry roasted peanuts
1 tablespoon Soy sauce
1/2 tablespoon Sesame oil
2 scallions ; green parts only, sliced thin

Servings

INSTRUCTIONS

Pat chicken dry with paper towels and season with salt & pepper. Heat 1/2 T oil in skillet until just smoking. Add chicken and cook until golden brown on 1 side, 4-6 minutes. Transfer to plate.

Add remaining oil to skillet, heat over medium-high until shimmering. Add onion, mushrooms, and pinch of salt. Cook until vegetables are softened and mushrooms have released their juices, 5-7 minutes.

Stir in ginger, garlic, and lime zest; cook until fragrant - about 30 seconds.

Stir in stock, rice, and carrots, scraping up any browned bits.

Nestle chicken, browned side up, into skillet along with any accumulated juices. Bring to boil, reduce to simmer. Simmer gently until chicken registers 160 degrees - about 10 minutes.

Transfer chicken to cutting board and tent with aluminum foil. Let rest while finishing rice.

Stir edamame into rice mixture in skillet, cover, and cook until liquid is absorbed and rice is tender, 5-10 minutes.

Off heat, stir peanuts, soy sauce, sesame oil, and lime juice into rice mixture, then season with salt & pepper to taste. Gently fluff rice with fork.

Slice chicken 1/2" thick on diagonal and arrange on top of rice mixture. Sprinkle with scallions and serve.

NOTES

Alert editor

Lime-Ginger Chicken and Rice with Edamame, Carrots and Shiitakes

2 Boneless chicken breasts Skinless
1 tablespoon Peanut oil
1 medium Onion Chopped fine
4 ounces shiitake mushroom caps sliced thin
2 tablespoons Fresh ginger grated
2 cloves Garlic minced
1/2 teaspoon Lime zest grated
2 tablespoons Lime Juice
1 3/4 cups Chicken Stock low sodium
3/4 cup Long grain rice
2 carrots peeled, 1/2" thick slices on the bias
1/2 cup Edamame frozen, shelled
1/4 cup Dry roasted peanuts
1 tablespoon Soy sauce
1/2 tablespoon Sesame oil
2 scallions green parts only, sliced thin

Pat chicken dry with paper towels and season with salt & pepper. Heat 1/2 T oil in skillet until just smoking. Add chicken and cook until golden brown on 1 side, 4-6 minutes. Transfer to plate.
Add remaining oil to skillet, heat over medium-high until shimmering. Add onion, mushrooms, and pinch of salt. Cook until vegetables are softened and mushrooms have released their juices, 5-7 minutes.
Stir in ginger, garlic, and lime zest; cook until fragrant - about 30 seconds.
Stir in stock, rice, and carrots, scraping up any browned bits.
Nestle chicken, browned side up, into skillet along with any accumulated juices. Bring to boil, reduce to simmer. Simmer gently until chicken registers 160 degrees - about 10 minutes.
Transfer chicken to cutting board and tent with aluminum foil. Let rest while finishing rice.
Stir edamame into rice mixture in skillet, cover, and cook until liquid is absorbed and rice is tender, 5-10 minutes.
Off heat, stir peanuts, soy sauce, sesame oil, and lime juice into rice mixture, then season with salt & pepper to taste. Gently fluff rice with fork.
Slice chicken 1/2" thick on diagonal and arrange on top of rice mixture. Sprinkle with scallions and serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1041g)
Recipe Makes: 2 Servings

Calories: 865
Calories from Fat: 255 (29%)

Amt Per Serving		% DV

	Total Fat 28.3g	38 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 8g
Cholesterol 149.5mg		46 %
Sodium 926.8mg		32 %
Potassium 2290.3mg		60 %
Total Carbohydrate 73.5g		22 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 65g
Protein 79.6g		114 %
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.

About Our Nutrition Facts

Calories per serving: 865

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!