Creato con AI
Ginger Chicken and Vegetable Rice Bowls
35 min 562 kcal a porzione Facile
Ingredienti
4 Porzioni
- Boneless skinless chicken breast600 g
- Dry jasmine rice240 g
- Broccoli florets400 g
- Carrots200 g
- Sesame oil15 g
- Soy sauce30 ml
- Garlic12 g
- Fresh ginger10 g
- Water480 ml
Istruzioni
- 1
Rinse the jasmine rice under cold running water until the water is mostly clear.
- 2
Place the rinsed rice and 480 ml water in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 12–15 minutes, or until the water is absorbed. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.
- 3
While the rice cooks, cut the chicken breast into bite-sized pieces. Peel and thinly slice the carrots, mince the garlic, and finely grate the fresh ginger.
- 4
Combine the soy sauce, garlic, and ginger in a small bowl.
- 5
Heat half of the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 6–8 minutes, until browned and cooked through to an internal temperature of 74°C. Transfer the chicken to a clean plate.
- 6
Add the remaining sesame oil to the skillet. Add the carrots and broccoli, then stir-fry for 5–7 minutes until crisp-tender. If needed, add a small splash of water and cover for 1–2 minutes to help steam the vegetables.
- 7
Return the cooked chicken to the skillet. Pour in the ginger-soy mixture and toss everything together for 1–2 minutes, until evenly coated and heated through.
