CHICKEN AND RICE WITH SCALLION-GINGER SAUCE
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
Categories dinner, weeknight, grains and rice, one pot, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
- Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
SCENTER STEAMED CHICKEN & RICE WITH GINGER DRESSING
This recipe was adapted from a recipe by IngridNL. It has been adapted to be made in a Black & Decker Scenter Steamer Plus. This recipe is for two people.
Provided by Nyteglori
Categories One Dish Meal
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Note to make this recipe for three people use three small chicken breasts and increase the rice to 1/2 c and 1 c of water.
- Fill your base to the high water mark.
- Place pepper, cilantro and zest in flavor center.
- Put rice and water in a cup - Like a large coffee cup or other similair size cup. Put this cup inside the steamer basket. Put the frozen peas and onions in the bowl divder basket. Place the the bowl divider beside the rice cup. Steam for 8 minutes.
- While the peas are cooking, prepare the dressing by combining all the dressing ingredients. Set aside.
- Add the red pepper to the peas and onions. Steam 5 more minutes.
- Remove bowl divider and veggies from steamer. Set aside. Put chicken in steamer. Steam 40-45 minutes or until done. If chicken is thawed then cook rice an additional 20 minutes before adding chicken and cook for 20-25 minutes.
- Mix rice with pea mixture and remaining rice ingredients.
- Serve chicken over rice with dressing on top. Serve with traditional Chinese side dishes such as egg drop soup and fortune cookies.
Nutrition Facts : Calories 819.8, Fat 36.6, SaturatedFat 5.4, Cholesterol 75.5, Sodium 1204.1, Carbohydrate 111.4, Fiber 6.9, Sugar 19.1, Protein 35.4
STEAMED CHICKEN WITH SCALLION-GINGER DRESSING AND RICE SALAD
Delicious delicious delicious. I had some stars next to the recipe and remembered why tonight. Flavorful and lovely. This is modified from Mark Bittman's book "The minimalist cooks dinner". Note that if you steam the chicken at the same time as you cook the rice this is very fast to prepare.
Provided by IngridNL
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- **For rice salad**.
- Add peas to boiling water and cook 2 - 4 minutes. Drain.
- Cook rice according to directions.
- Add minced shallot to the rice. Stir.
- Add lime juice, oil, and soy. Stir.
- Add cilantro, peas, red pepper, and ground black pepper. Stir.
- Taste and adjust seasonings if necessary (lime juice, soy, or pepper.).
- You can serve this warm or at room temperature.
- **For chicken**.
- Steam chicken over simmering water for 10 - 15 minutes depending on the size of the breasts.
- **For scallion-ginger sauce**.
- While the chicken is cooking, make the dressing by combining the minced ginger, oil, scallions, soy sauce, sesame oil, lime juice and cilantro.
- **To serve**.
- On a bed of the rice salad, place the chicken breasts. Spoon over the scallion ginger sauce. Enjoy with a nice glass of Pinot Grigio or Beer!
Nutrition Facts : Calories 1252.9, Fat 61, SaturatedFat 10.8, Cholesterol 164.6, Sodium 2241.8, Carbohydrate 100, Fiber 6.2, Sugar 6.7, Protein 73.9
ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY
Here's what you need: chicken thighs, yellow onion, ginger, garlic, jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, kosher salt, scallions, Nakano Natural Rice Vinegar, sugar, chili flakes
Provided by Nakano
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
- In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
- Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
- Fluff rice and serve with the chicken and the scallion sauce.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams
JASMINE RICE SALAD WITH FRESH GINGER DRESSING
A vegan recipe from 101 Meatless Family Dishes. Unfortunatley no other rice substitute will do. Can be served either chilled or at room temperature.
Provided by COOKGIRl
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
- Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
- Remove rice from pan and allow to cool.
- Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
- *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
- Serve chilled or at room temperature.
- *Salad dressing can be prepared several hours in advance to allow to marinate if you desire.
Nutrition Facts : Calories 358.8, Fat 17.4, SaturatedFat 2.4, Sodium 17.6, Carbohydrate 44.9, Fiber 3.7, Sugar 2.9, Protein 5.3
SCENTER STEAMED EGGPLANT (AUBERGINE) WITH CHICKEN.
This recipe was modified to be used with the Black and Decker Scented Steamer Plus. It serves two as a main dish or 4-6 as a side dish. Modified from a recipe by Jeff Lim@Chef#166107
Provided by Nyteglori
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Marinate chicken and marinade ingredients together. It can be marinated for an hour or overnight.
- Fill scenter spice bowl with scenter spices. Fill water to high water line.
- Place chicken and marinade mixture in rice bowl and cook for 15-20 minutes. I like my eggplant a little firm but if you like yours softer cook the meat a little less time. There should be a total cooking time of 25-30 mimutes.
- While the chicken mixture is cooking. Slice eggplant and sprinkle with paprika. Tear the green onion pieces lengthwise.
- Remove rice bowl from steamer. Layer eggplant with green onion pieces. Top layers of eggplant with chicken mixture. Cook for another 10-15 minutes.
- Serve on a bed of spinach.
Nutrition Facts : Calories 349.8, Fat 2, SaturatedFat 0.5, Cholesterol 68.4, Sodium 1097.1, Carbohydrate 25.6, Fiber 9.6, Sugar 12.4, Protein 32.1
CHICKEN AND NOODLES WITH SESAME-GINGER DRESSING
Provided by Marian Burros
Categories dinner, pastas, main course
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Bring some water to boil in a covered pot for the pasta.
- Poach the chicken breasts in 1 cup of white wine, adding water if necessary to cover, for 10 to 15 minutes; drain, then shred.
- Wash, trim and coarsely shred cucumbers; mince garlic; grate ginger. Combine with sesame paste, soy sauce, sugar, sesame oil, hot-chili oil, rice vinegar, and wine or vermouth; mix thoroughly.
- Cook noodles according to package directions.
- Wash, trim and slice scallions. Mix scallions with cucumber mixture, and chicken.
- Wash, dry and chop cilantro.
- When noodles are cooked, drain and mix with chicken and sauce, and sprinkle with cilantro. Decorate with tomatoes.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 17 grams, Carbohydrate 104 grams, Fat 24 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKEN AND NOODLES IN SESAME-GINGER DRESSING
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield Six servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- Divide the breasts in half, remove the cartilage and place them in a roasting pan. Roast for 25 minutes. Remove from the oven and cool.
- Cook the noodles in boiling water until done, about two minutes. Drain and run cold water over them. Drain.
- Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well. Toss with the noodles and scallions.
- Shred the chicken and mix with the noodles. Add the coriander and toss.
Nutrition Facts : @context http, Calories 931, UnsaturatedFat 26 grams, Carbohydrate 89 grams, Fat 37 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 613 milligrams, Sugar 5 grams, TransFat 0 grams
GOLDEN SESAME CHICKEN WITH GINGER DRESSING
Not something you would ever find in a fast food restaurant, these chickies pack a punch of flavor, and are very pretty too, on their bed of fresh spinach. For couth guests only! ;-) Note: I get the greatest grated ginger (how's that for alliteration?) by freezing the ginger root first and then grating it on a Microplane zester.
Provided by Mirj2338
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the marinade first:.
- Combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy.
- Add the chicken and marinate, refrigerated, 30 to 40 minutes.
- Meanwhile, prepare the Ginger Dressing:.
- Combine the ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice and orange juice in a saucepan and bring to a boil.
- Reduce the heat and simmer 5 minutes.
- Remove from the heat and set aside while preparing the chicken.
- Sesame coating:.
- Mix the two types of seeds together. That's it.
- Cooking the chicken:.
- Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides.
- Place the chicken pieces on a tray in the refrigerator about 30 minutes before cooking to allow the coating to dry.
- This would be a good time to start preheating your oven to 350 degrees F.
- Heat the canola oil in a heavy pan.
- Saute chicken on each side until crispy on the outside. Use tongs to turn them.
- Transfer them to a cookie sheet (I cover the sheet with parchment paper first) and place in the oven 3 minutes to make sure they are fully cooked in the center. (Yes, you preheated an oven for all of 3 minutes baking. Do you want salmonella? Just do it!).
- Serve the chicken nuggets on a bed of raw spinach leaves and drizzle the Ginger Dressing over the top or put in a bowl to serve on a platter.
- You can thank me later.
Nutrition Facts : Calories 550.1, Fat 37.2, SaturatedFat 5.8, Cholesterol 72.6, Sodium 2222.1, Carbohydrate 14.6, Fiber 4.4, Sugar 4, Protein 35.6
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