By Penelope Mora
Rinse the rice under cold water until the water runs clear. In a pot, combine rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until rice is tender and water is absorbed. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.
While rice is cooking, mince the garlic and ginger, and slice the green onions thinly. Set aside.
Cut the chicken breasts into bite-sized pieces. Season with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
Add the chicken pieces into the skillet and cook for about 5-7 minutes until browned and cooked through, stirring occasionally.
In a small bowl, mix together soy sauce and honey. Pour this mixture over the chicken, reduce the heat to medium, and cook for another 3-4 minutes until the sauce thickens and coats the chicken well.
Serve the cooked chicken over the fluffed rice. Sprinkle with sliced green onions on top.
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This Main Course Asian Chicken Rice recipe is ready in 45 minutes and features chicken breast, rice, water and other delicious ingredients. Contains 480 calories total.
Rinse the rice under cold water until the water runs clear. In a pot, combine rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until rice is tender and water is absorbed. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.
While rice is cooking, mince the garlic and ginger, and slice the green onions thinly. Set aside.
Cut the chicken breasts into bite-sized pieces. Season with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
Add the chicken pieces into the skillet and cook for about 5-7 minutes until browned and cooked through, stirring occasionally.
In a small bowl, mix together soy sauce and honey. Pour this mixture over the chicken, reduce the heat to medium, and cook for another 3-4 minutes until the sauce thickens and coats the chicken well.
Serve the cooked chicken over the fluffed rice. Sprinkle with sliced green onions on top.
Calories per Serving: 480
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