Easy Home Cooking Contest Recipe Winner 2018
For Diana, in Weyburn, Saskatchewan, simplicity and ease of feeding her family is important. Add your favourite frozen vegetables in with the rice to change it up. While the dish cooks away be sure to have some play time or catch up on homework with the kids. This dish freezes well or makes for great leftovers the next day.
Preparation Time: 15 minutes
Cook Time: 35 minutes
Serves: 6
Ingredients
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Chicken, cut into 6 pieces |
1 (about 3 lbs/1.5 kg)
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Salt and pepper, each |
1/2 tsp (2 mL)
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Sesame oil |
1 Tbsp (15 mL)
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Garlic, minced |
10 cloves
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Fresh ginger, minced |
3 Tbsp (45 mL) |
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Jasmine rice, rinsed |
2 cups (500 mL)
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Chicken broth, reduced sodium |
3 cups (750 mL)
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Frozen mixed vegetables or peas |
1 1/2 cups (375 mL)
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Green onion, thinly sliced |
2
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Directions
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Sprinkle chicken with salt and pepper all over.
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In a large deep shallow saucepan, heat sesame and canola oils over medium high heat. Brown chicken pieces evenly on all sides. Remove to plate.
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Reduce heat to medium low. Cook garlic and ginger for 3 minutes or until softened. Stir in rice and toast until fragrant. Add chicken broth and stir to combine. Bring to a boil.
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Add chicken pieces and any juices into saucepan; reduce heat, cover and cook for 15 minutes.
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Uncover and gently stir in vegetables. Cover and cook for another 15 minutes or until chicken is no longer pink inside.
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Uncover and remove chicken; stir green onions into rice and serve with chicken.
Nutrition information per serving:
Calories: 521 kcal
Protein: 35 g
Fat: 13 g
Carbohydrate: 60 g
Fibre: 4 g
Sodium: 300 mg
Calcium: 78 mg
Iron: 3 mg
Last Update – February 15, 2018