Made with AI
Asian-Style Ginger Chicken Rice Plate
45 min 399 kcal per serving Medium
Ingredients
4 Servings
- chicken breast500 g
- sushi rice200 g
- pak choi100 g
- spinach80 g
- carrot100 g
- ginger20 g
- olive oil2 tbsp
- water400 ml
- soy sauce1 tsp
- salt1 tsp
- black pepper1 tsp
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Place the rice in a pot with 400ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes.
- 2
While the rice is cooking, peel and finely grate the ginger. Slice the chicken breast into thin strips. Season the chicken with salt and black pepper.
- 3
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the grated ginger and sauté for 1 minute until fragrant.
- 4
Add the chicken strips to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Add the soy sauce and stir to coat the chicken evenly. Remove the chicken from the pan and set aside.
- 5
In the same pan, add the remaining 1 tablespoon of olive oil. Slice the carrot into thin matchsticks, chop the pak choi, and roughly chop the spinach. Add the carrot to the pan and stir-fry for 2 minutes. Add the pak choi and spinach, and stir-fry for another 2-3 minutes until the vegetables are just tender.
- 6
To assemble, fluff the cooked rice and divide it between plates. Top with the ginger chicken and sautéed vegetables. Serve immediately and enjoy your Asian-Style Ginger Chicken Rice Plate!
