One pan ginger chicken and rice
Easy, aromatic and perfect for dinner. This easy ginger chicken and rice recipe served with simple soy dressing is a weeknight dinner dream.
Servings 4
Calories 495kcal
Ingredients
- 4 chicken thighs
- 2 tsp flaky sea salt
- 1 tsp cracked black pepper
- 2 tbsp vegetable oil
- 3 garlic cloves crushed
- 2 tsp crushed ginger
- 2 cups rice
- 4 cups water
For the soy dressing
- ½ cup soy sauce
- 1 tbsp rice vinegar
For serving
- cucumber sliced
- fresh cilantro / coriander
- fresh mint
Instructions
- Season chicken generously with salt and pepper.
- Place a large, deep pan over medium heat, add a splash of oil and add the chicken thighs, skin-side down.
- Allow to brown for 5-7 minutes until deep golden brown. Carefully turn over and cook for another 5 minutes. Remove from the pan and set aside.
- In the same pan, add the ginger and garlic and cook for 30 seconds. Add the rice and stir to coat the rice in the oil.
- Pour in the water and bring to a simmer. Place the chicken thighs on top of the rice then cover and allow to simmer gently for 10-15 minutes until the water has been absorbed and the rice and chicken are fully cooked.
- Combine the soy sauce and rice vinegar and set aside.
- Serve the ginger chicken and rice with sliced cucumber and fresh herbs. Drizzle the dressing over the chicken and rice.
Nutrition
Calories: 495kcal | Carbohydrates: 76g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 1738mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg