One Dish Asian Chicken and Rice

You can never have too many main course recipes, so give One Dish Asian Chicken and Rice a try. This recipe makes 6 servings with 407 calories, 22g of protein, and 13g of fat each. For $2.76 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Asian dish. 9 people have made this recipe and would make it again. Head to the store and pick up onion, long grain rice, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Olgas Flavor Factory. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is good. Try Chicken Rice Dish, Chicken Wild Rice Dish, and One-Dish Chicken and Kielbasa Rice for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, combine the chicken, 2 Tablespoons soy sauce, 2 Tablespoons oil and 2 Tablespoons cornstarch.Heat 1 - 2 Tablespoons of oil in a large skillet. Add the chicken and cook for 5-7 minutes, until golden brown on both sides. Scoop out the chicken and set aside in a bowl.In the same skillet, add the onion, season with salt and cook on medium-low heat for 2-3 minutes, until slightly softened.Add the mushrooms, season with salt, and cook for 5-7 minutes, on medium heat, until the mushrooms have wilted down and are slightly golden.Add the garlic, ginger, crushed red pepper and carrot. Cook for 3 minutes.Add the rice, mix to combine until all the rice is evenly dispersed.Pour in the hot chicken broth, bring to a boil and add the remaining soy sauce, tasting the broth to see how much soy sauce you want to add.Reduce the heat to a simmer, cover the skillet and cook for about 8 minutes.Add the chicken and broccoli to the skillet, pushing the broccoli into the rice. Cover and continue cooking on low heat for another 3-5 minutes, until the rice and broccoli has cooked through.If you like the broccoli to be very soft, add it earlier. I like broccoli to still have some crispness to it, so I add it at the very end. Turn off the heat and let it stand for another 5 minutes. Serve immediately, but leftovers store very well. You can even freeze the leftovers.

 

Step by step:

1. In a medium bowl, combine the chicken, 2 Tablespoons soy sauce, 2 Tablespoons oil and 2 Tablespoons cornstarch.

2. Heat 1 - 2 Tablespoons of oil in a large skillet.

3. Add the chicken and cook for 5-7 minutes, until golden brown on both sides. Scoop out the chicken and set aside in a bowl.In the same skillet, add the onion, season with salt and cook on medium-low heat for 2-3 minutes, until slightly softened.

4. Add the mushrooms, season with salt, and cook for 5-7 minutes, on medium heat, until the mushrooms have wilted down and are slightly golden.

5. Add the garlic, ginger, crushed red pepper and carrot. Cook for 3 minutes.

6. Add the rice, mix to combine until all the rice is evenly dispersed.

7. Pour in the hot chicken broth, bring to a boil and add the remaining soy sauce, tasting the broth to see how much soy sauce you want to add.Reduce the heat to a simmer, cover the skillet and cook for about 8 minutes.

8. Add the chicken and broccoli to the skillet, pushing the broccoli into the rice. Cover and continue cooking on low heat for another 3-5 minutes, until the rice and broccoli has cooked through.If you like the broccoli to be very soft, add it earlier. I like broccoli to still have some crispness to it, so I add it at the very end. Turn off the heat and let it stand for another 5 minutes.

9. Serve immediately, but leftovers store very well. You can even freeze the leftovers.

Nutrition Information:

covered percent of daily need