Best One Pot Ginger Chicken And Rice Recipe By Tasty Recipes

ONE-POT CHICKEN TERIYAKI WITH RICE RECIPE BY TASTY

One-Pot Chicken Teriyaki With Rice Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, ginger, water, white rice, soy sauce, rice vinegar, honey, sriracha, cornstarch, broccoli, carrot, red bell pepper, scallion

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups water, Plus 1/4 cup (60 ml)
1 cup white rice, rinsed
½ cup soy sauce
1 tablespoon rice vinegar
¼ cup honey
2 tablespoons sriracha
1 tablespoon cornstarch
1 cup broccoli
1 cup carrot
½ red bell pepper
scallion, for garnish - optional

Steps:

Heat olive oil in a large nonstick pot on medium heat.
Add chicken, season with salt and pepper, and sauté for 8 minutes
Add garlic and ginger, sauté for 2 minutes until fragrant.
Add 2 cups (480 ml) of water and the rice and stir.
Cover the pot and bring water to a boil.
Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
Add broccoli, carrots, and peppers. Stir to combine.
Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 3 grams, Protein 28 grams, Sugar 27 grams

ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY

One-Pot Ginger Chicken And Rice Recipe by Tasty image

Here's what you need: chicken thighs, yellow onion, ginger, garlic, jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, kosher salt, scallions, Nakano Natural Rice Vinegar, sugar, chili flakes

Provided by Nakano

Yield 4 Servings

Number Of Ingredients 13

Ingredients

4 chicken thighs, bone-in skin-on
½ yellow onion, diced small
1 piece ginger, grated, 2 in (5 cm)
3 cloves garlic, minced
1 ½ cups jasmine rice, rinsed well
2 ½ cups water
1 tablespoon Nakano® Natural Rice Vinegar
1 tablespoon soy sauce
1 teaspoon kosher salt, plus more for seasoning chicken
6 scallions, thinly sliced
¼ cup Nakano Natural Rice Vinegar
½ teaspoon sugar
¼ teaspoon chili flakes

Steps:

Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
Fluff rice and serve with the chicken and the scallion sauce.
Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams

ONE-POT CHICKEN AND RICE WITH GINGER

One-Pot Chicken and Rice With Ginger image

This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York. It's both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they're there.

Provided by Yasmin Fahr

Categories dinner, grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons neutral or olive oil
1 (3-inch) piece fresh ginger, peeled and cut into thin slices
2 pounds boneless, skinless chicken thighs or breasts
Kosher salt
3 large garlic cloves, minced or grated
2 cups jasmine rice, rinsed with cold water
3 cups low-sodium chicken broth or water, at room temperature
3/4 pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups)
2 tablespoons soy sauce, plus more as needed
2 limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges
2 scallions (optional), sliced
1/4 packed cup cilantro leaves and tender stems (optional), roughly torn or chopped

Steps:

In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It's OK if the pieces of chicken don't all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.
Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.
Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.

ONE-POT GINGERY CHICKEN AND RICE WITH PEANUT SAUCE

One-Pot Gingery Chicken and Rice With Peanut Sauce image

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

Provided by Molly Baz

Categories Bon Appétit Dinner One-Pot Meal Chicken Rice Ginger Peanut Butter Soy Sauce Tree Nut Free Dairy Free Healthy

Yield 6 servings

Number Of Ingredients 18

Ingredients

Chicken and rice:
6 small skin-on, bone-in chicken thighs (about 3 lb.)
¾ tsp. kosher salt, plus more
2 large shallots, finely chopped
8 garlic cloves, finely chopped
1 (2") piece ginger, peeled, finely chopped
2 cups high-quality basmati rice, rinsed
2 whole star anise
1 Tbsp. soy sauce
Sauce and assembly:
½ cup creamy peanut butter
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar
5 tsp. Sriracha
1 (1") piece ginger, peeled, finely chopped
1½ tsp. honey
1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal
1 cup cilantro leaves with tender stems

Steps:

Chicken and rice:
Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8-10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
Sauce and assembly:
While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.