Chicken With Jasmine Rice Recipes

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CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE



Chicken Satay Stir-Fry with Orange Scented Jasmine Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 21

3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves

Steps:

  • Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
  • For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

YELLOW CURRY CHICKEN WITH JASMINE RICE



Yellow Curry Chicken with Jasmine Rice image

This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.

Provided by Matt

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 24

1 potato, peeled and cubed, or more to taste
3 cups water
1 ½ cups jasmine rice
1 tablespoon peanut oil, or more to taste
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
½ (14 ounce) can light coconut milk
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon paprika, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon salt
1 skinless, boneless chicken breast half, cut into cubes
½ cup chicken stock
½ sweet onion, diced
¼ green bell pepper, diced
¼ yellow bell pepper, diced
¼ red bell pepper, diced
1 carrot, diced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1 bay leaf
½ cup frozen peas

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
  • Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g

CHICKEN WITH JASMINE RICE



Chicken With Jasmine Rice image

Make and share this Chicken With Jasmine Rice recipe from Food.com.

Provided by Danielle K.

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup soft jasmine rice, cooked
4 tablespoons fresh lemon juice, divided
1 whole roasting chicken, cooked, skinned, boned, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1/2 cup finely chopped onion
1/4 cup chopped anaheim chili
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
1/2 teaspoon cinnamon
1/3 cup low sodium chicken broth, warm

Steps:

  • While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
  • While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
  • In large nonstick skillet, heat oil over medium high heat; add onions and peppers, stirring constantly for about 1 minute.
  • Add chicken and stir fry about 1 minute.
  • Add cooked rice and stir-fry.
  • Add soy sauce, fish sauce and cinnamon, cooking and stirring until heated through, about 1 minute.
  • Pour chicken broth over all and stir fry 1 minute more.

Nutrition Facts : Calories 258.2, Fat 10.4, SaturatedFat 2.5, Cholesterol 35.6, Sodium 453.9, Carbohydrate 28.9, Fiber 1.4, Sugar 1.4, Protein 11.5

CHILE CHICKEN WITH JASMINE RICE



Chile Chicken with Jasmine Rice image

Provided by Food Network

Categories     main-dish

Time 49m

Yield 2 servings

Number Of Ingredients 16

12 ounces jasmine or basmati rice, washed until the water runs clear
2 cups boiling water
4 cloves garlic, crushed and finely chopped
2 tomatoes, sliced
1 (1-inch) piece fresh ginger, peeled, sliced and finely chopped
1 medium red chile, seeded and finely chopped
1/2 red pepper, seeded and sliced into strips
5 tablespoons water
2 tablespoons tomato ketchup
1 teaspoon light brown sugar
1 tablespoon groundnut oil (peanut)
9 ounces skinless chicken breasts, sliced
1 zucchini, sliced into strips
1/2 red bell pepper, seeded and sliced into strips
2 tablespoons light soy sauce
2 large spring onions (green), sliced lengthwise

Steps:

  • For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
  • For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
  • For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
  • Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.

JASMINE RICE



Jasmine Rice image

This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.

Provided by Brian

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons chopped onion
¼ cup green peas
1 bay leaf
1 ½ cups dry jasmine rice
3 cups water
salt to taste

Steps:

  • In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
  • Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g

SPICED ROAST CHICKEN WITH FRAGRANT JASMINE RICE



Spiced Roast Chicken With Fragrant Jasmine Rice image

I got this recipe out of a Dish Magazine. It is beautiful! Prep time included time to marinate. I sometimes marinate over night.

Provided by christie

Categories     Chicken

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 24

1 chicken
3 garlic cloves, roughly chopped
2 tablespoons ginger, chopped
1 red chili pepper, seeded and chopped
3 tablespoons brown sugar
1/2 teaspoon Chinese five spice powder
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon peanut oil
1 teaspoon sesame oil
2 tablespoons peanut oil
1 onion, chopped finely
3 garlic cloves, crushed
1 tablespoon ginger, grated
5 cardamom pods, lightly crushed
1 tablespoon black mustard seeds
2 cups jasmine rice, washed and drained
900 ml chicken stock
1 teaspoon salt
1 teaspoon cornflour
2 teaspoons water
2 limes
fresh herb (to garnish)

Steps:

  • CHICKEN: Use kitchen scissors to cut down both sides of the back bone and remove.
  • Open the chicken out like a book and snip through the wishbone to enable the chicken to lie flat.
  • Slash the skin several times and place the chicken in a large dish.
  • Pound the garlic, ginger, chilli and sugar to paste in a mortar and pestle or blend in a small food processor.
  • Add the remaining ingredients and mix well.
  • Pour the marinade over the chicken and rub into the meat.
  • Cover and marinate in the refrigerator for 2-3 hours if possible.
  • Preheat the oven to 200°C.
  • Heat a little oil in an over proof saute pan over a medium heat.
  • Take the chicken out of the marinade, letting the excess drip back into the dish.
  • Place the chicken in the pan, skin side down and allow to brown.
  • Turn the chicken over and pour over the marinade.
  • Roast the chicken in the over 50-60 minutes, basting a couple of times during cooking.
  • Transfer the chicken to a plate and rest, lightly covered, for 5 minutes.
  • Tip the pan juices into a small pot.
  • Mix the cornflour with the water and stir into the juices.
  • Simmer for 2 minutes then add a good squeeze of lime juice and pour into a serving jug.
  • RICE: Heat the oil in an oven-proof saute pan or pot with a lid.
  • Add the onion, garlic, ginger, cardamom pods and mustard seeds and gently fry until tender.
  • Add the rice, stock and salt and bring to the boil.
  • Cover and place back in the oven for 25 minutes.
  • Stir the rice once during cooking.
  • Remove from the oven and sit covered, for 5 minutes before serving.
  • TO SERVE: Spoon the rice onto a platter.
  • Cut the chicken into serving pieces and place on top.
  • Scatter fresh herbs over the chicken and garnish with lime wedges.
  • Bowls of thick plain yoghurt, roasted chopped peanuts and crispy shallots are nice accompaniments.

Nutrition Facts : Calories 1130.4, Fat 50.4, SaturatedFat 12.8, Cholesterol 179.3, Sodium 2281.8, Carbohydrate 108.4, Fiber 5.2, Sugar 16.9, Protein 58.3

CHICKEN WITH AVOCADO SALSA OVER JASMINE RICE



Chicken With Avocado Salsa over Jasmine Rice image

Make and share this Chicken With Avocado Salsa over Jasmine Rice recipe from Food.com.

Provided by nycbabs

Categories     Mexican

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 boneless skinless chicken breast halves
2 tablespoons olive oil
1 avocado
1/2 red onion, chopped
2 plum tomatoes, seeded and chopped
1 lime
1 cup jasmine rice, cooked

Steps:

  • Cook Jasmine rice: Mix 1/2cup of rice with 3/4 cup of water, salt and butter. Bring to boil, cover and cook for 10 minute Remove from heat and let sit for 5 minute Fluff before serving.
  • Salsa: Halve the avocado lengthwise. Slice one half (save for garnish) and roughly chop the other half. Core the plum tomatoes, and roughly chop. Slice and chop the onion into similar sized pieces. Mix all in a bowl. Cut 2 wedges out of lime and juice the rest. Add the lime juice to the bowl and season to taste with salt and pepper. Set aside.
  • Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl. Rub evenly into the chicken breasts.
  • Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side.
  • To Plate: Place chicken on top of 1/2 cup rice. Top with avocado salsa. Place sliced avocado and lime wedges for garnish.

Nutrition Facts : Calories 790.6, Fat 32.1, SaturatedFat 4.8, Cholesterol 75.5, Sodium 1318.4, Carbohydrate 93, Fiber 11.6, Sugar 4, Protein 34.5

PEANUT CHICKEN WITH JASMINE RICE



Peanut Chicken With Jasmine Rice image

This is a dish you will probably need to play around with as everyone has different tastes for peanut chicken, I suggest you start with the ingredient amounts stated in this recipe and mabey adjust slightly to taste, you will know after you make this dish a few times how you prefer it. You also might want to add in a tablespoon or two of fresh cilantro. Adjust the cayenne to desired heat level that you like. I would suggest to prepare the peanut sauce before you start cooking the chicken thighs.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 tablespoon peanut oil (or use chili oil)
1 lb boneless skinless chicken thighs (cut into bite-size pieces, or use chicken breast)
1 red bell pepper (seeded and chopped, do not use green bell pepper)
1/3 cup chopped dry roasted peanuts
2 green onions, chopped (more for garnish)
2 -3 tablespoons chopped fresh cilantro (optional or to taste)
cooked jasmine rice (use any amout desired)
1 1/2 cups chicken broth
2 teaspoons soy sauce (can use a bit more)
3 teaspoons sugar
1 tablespoon minced fresh garlic (or to taste)
1/8-1/4 teaspoon cayenne pepper (or to taste)
2 teaspoons minced fresh ginger (can use more)
1 tablespoon cornstarch
3 -4 tablespoons smooth peanut butter
salt (to taste)

Steps:

  • Heat peanut oil in a wok over medium heat.
  • Add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through.
  • Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes).
  • For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined.
  • Season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened.
  • Add/mix in peanuts.
  • Serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using).

Nutrition Facts : Calories 529.1, Fat 31.9, SaturatedFat 5.9, Cholesterol 125.9, Sodium 1017.3, Carbohydrate 20.3, Fiber 4.2, Sugar 9.1, Protein 43.5

CARAMELIZED BLACK PEPPER CHICKEN WITH JASMINE RICE



Caramelized Black Pepper Chicken With Jasmine Rice image

From Food and Wine Magazine. I've never had jasmine rice since Zaar World Wide Tour #6. I am so now digging this stuff! Forgot, if you're 'pepper' intolerant, cut it back. Go the length and garish with cilantro and if you must, sub jasmine rice with white, but you'd be missing out.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup brown sugar
3 tablespoons fish sauce (nam pla and add to taste)
1/4 cup water
3 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon finely grated ginger
1 teaspoon ground pepper
2 Thai chiles, halved (can sub dried red chiles)
1 tablespoon canola oil or 1 tablespoon vegetable oil
1 shallot, thinly sliced
1 lb boneless skinless chicken breast, cut into 1-inch pieces (can sub thighs)
cilantro, to garnish
hot cooked jasmine rice

Steps:

  • In a small bowl, combine sugar, fish sauce, water, vinegar, garlic, ginger, pepper and chiles. Set aside.
  • In a large, deep skillet, heat oil over high. Add sugar mixture, shallot and chicken to skillet. Stirring frequently, cook until chicken is cooked through, about 10 minutes. Garnish with cilantro and serve over jasmine rice.
  • 4/17/2020 NOTE: After making, I believe the recipe needs improvement. Follow as advised, but once the chicken is nearly cooked through, have ready 1 tablespoon cornstarch mixed with 1 1/2 tablespoons cold water. Add to pan at the last minute and cook for 1 minute or until bubbly with constant stirring. This solution will thicken the sauce nicely. If you're desiring a much deeper brown color, add 1 teaspoon kitchen bouquet before thickening.

Nutrition Facts : Calories 572.3, Fat 13.2, SaturatedFat 1.9, Cholesterol 145.3, Sodium 2405.3, Carbohydrate 62.4, Fiber 1.1, Sugar 56.8, Protein 51

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THAI CHICKEN RECIPE WITH JASMINE RICE - THEHUB FROM WALMART …
2021-02-04 Transfer chicken to a plate. 2. Pour soup into pan. Gently boil until soup is reduced by half, about 5 to 7 minutes. Return chicken back to pan and continue cooking for 5 to 7 more minutes. 3. Meanwhile, cook rice and frozen vegetables according to package directions. 4. Serve chicken and sauce over rice with vegetables on the side.
From ideas.walmart.ca


CHICKEN THIGHS WITH MUSHROOM RICE - JULIA'S ALBUM
2016-07-15 Put chicken thighs on top, skin-side up, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center). Remove the chicken from the skillet.
From juliasalbum.com


EASY CURRY CHICKEN WITH JASMINE RICE | MINUTE® RICE
Step 2. In a small bowl, combine water, brown sugar, cornstarch, peanut butter, red curry paste, garlic and bouillon granules. Stir until smooth. Reserve. Step 3. Heat oil in a large wok or skillet over medium-high heat. Stir-fry chicken and onions for 5 minutes. Step 4.
From minuterice.com


ONE POT CHICKEN AND RICE RECIPE - I HEART NAPTIME
2022-06-13 Sauté for 5-7 minutes, until cooked through. Add in garlic and veggies. Add the diced onion and garlic to the pan with the chicken and sauté for another 3 minutes. Next add the carrots and celery. Cook rice. Increase heat to high and add broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low.
From iheartnaptime.net


EASY CHICKEN FRIED RICE RECIPE WITH JASMINE RICE | MAHATMA® RICE
Step 1. Cook rice according to package directions; let cool completely. Toss with sesame oil until evenly coated; set aside. Step 2. Season chicken with salt and pepper. Heat vegetable oil in large wok or skillet set over medium-high heat; cook chicken, garlic and ginger for 2 to 3 minutes or until starting to brown. Step 3.
From mahatmarice.com


CHICKEN FRIED RICE RECIPE WITH JASMINE RICE | CAROLINA® RICE
Step 1. Cook rice according to package directions; let cool completely. Toss with sesame oil until evenly coated; set aside. Step 2. Season chicken with salt and pepper. Heat vegetable oil in large wok or skillet set over medium-high heat; cook chicken, garlic and ginger for 2 to 3 minutes or until starting to brown. Step 3.
From carolinarice.com


HAINANESE CHICKEN WITH JASMINE RICE RECIPE | MONCHEF
Bring to a gentle simmer, cover and cook for 6-8 minutes until the chicken is cooked through and there is no pink meat. Remove the chicken from the pan, set aside and keep warm. Stir the rice into the pan of chicken cooking liquid. Cover and cook gently for about 10 minutes until the rice is tender and the stock absorbed
From monchef.recipes


CHILLI CHICKEN WITH JASMINE RICE - FOOD NETWORK
2) Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately. 3) For the sauce: in a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar. 4) For the chicken: heat a wok over a high heat, and add the groundnut oil.
From foodnetwork.co.uk


10 BEST CHICKEN JASMINE RICE RECIPES | YUMMLY
2022-07-08 canola oil, Chinese broccoli, sriracha, jasmine rice, boneless, skinless chicken breasts and 2 more NY Strip Steak & Chicken Stir Fry with Jasmine Rice Celeste's Cooking Creation zucchini, new york strip steaks, large eggs, onion, pepper, butter and 15 more
From yummly.com


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