CHICKEN AND RICE WITH SCALLION GINGER SAUCE RECIPES

Name: Chicken and Rice With Scallion-Ginger Sauce
Total time: 45 min
Yield: 4 servings
Cuisine: american, asian
Ingredients: 1 1/2 cups sushi rice (or other short-grain white rice); 2 cups chicken broth; 1 (3-inch) piece fresh ginger, peeled and grated (about 3 tablespoons); 4 boneless, skinless chicken breasts (about 2 pounds); Kosher salt and pepper; 1/4 cup vegetable oil; 6 scallions, trimmed and thinly sliced; 2 tablespoons unseasoned rice vinegar; 1 jalapeño, halved, seeded, then thinly sliced; 2 teaspoons toasted white sesame seeds; 1 teaspoon sesame oil; 1/2 teaspoon granulated sugar

CHICKEN AND RICE WITH SCALLION-GINGER SAUCE RECIPE - NYT ...

Chicken and Rice With Scallion-Ginger Sauce Recipe - NYT ... image

Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)

Provided by Sue Li

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups sushi rice (or other short-grain white rice)
2 cups chicken broth
1 (3-inch) piece fresh ginger, peeled and grated (about 3 tablespoons)
4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and pepper
1/4 cup vegetable oil
6 scallions, trimmed and thinly sliced
2 tablespoons unseasoned rice vinegar
1 jalapeño, halved, seeded, then thinly sliced
2 teaspoons toasted white sesame seeds
1 teaspoon sesame oil
1/2 teaspoon granulated sugar

Steps:

Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.

GINGER-SOY CHICKEN THIGHS WITH SCALLION RICE RECIPE ...

Ginger-Soy Chicken Thighs with Scallion Rice Recipe ... image

If you can't find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.

Provided by Caroline Wright

Total Time 20 minutes

Yield 4 servings (serving size: 2 thighs, about 1/2 cup rice, and about 1 1/2 tablespoons sauce)

Number Of Ingredients 7

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons thinly sliced green onions
1 tablespoon olive oil
8 (2-ounce) skinless, boneless chicken thighs
½ cup ginger preserves
2 tablespoons lower-sodium soy sauce
2 garlic cloves, minced

Steps:

Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.
While rice cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm. Add preserves, soy sauce, and garlic to pan; bring to a boil. Cook sauce 2 minutes or until reduced to 1/3 cup, stirring occasionally. Return chicken to pan; turn to coat with sauce.

Nutrition Facts : Calories 355 calories, CarbohydrateContent 47.3 g, CholesterolContent 94 mg, FatContent 7.8 g, FiberContent 0.2 g, ProteinContent 24.5 g, SaturatedFatContent 1.6 g, SodiumContent 366 mg

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