Ginger-Scallion Chicken Over Jasmine Rice
Ingredients
- 1½ cupsjasmine rice
- 1½ poundschicken breast
- 3 tablespoonsfresh ginger
- 6scallion
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 3 clovesgarlic
- 2 tablespoonsolive oil
- 3 cupswater
- ·salt
Prep
- 01
Mince 3 tablespoons fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Slice 6 scallions, keeping white and green parts separate (use whites in cooking, greens for garnish).
Method
- 01
Bring 3 cups water to a boil in a medium pot. Add rice, stir once, then reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed. Remove from heat and let rest 5 minutes.
- 02
While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt on both sides.
- 03
Add chicken to the hot skillet and cook 6–7 minutes per side, until golden and an instant-read thermometer reads 165°F. Transfer to a cutting board and slice into bite-sized pieces.
- 04
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil.
- 05
Return the skillet to medium heat. Add minced ginger and minced garlic, stirring constantly for 30 seconds until fragrant. Pour in the soy mixture and return chicken to the pan, tossing to coat. Cook 1–2 minutes.
- 06
Divide rice among bowls. Top with chicken and sauce. Garnish with sliced scallions and serve immediately.
Spice Tips
Add a pinch of white pepper to the soy sauce mixture for subtle heat. A squeeze of fresh lime juice over the finished bowl brightens the dish. For more warmth, stir in a small pinch of red pepper flakes when you add the ginger.
For a fresher finish, reserve the scallion greens and scatter them over the finished bowl. Leftovers keep refrigerated for 3 days and can be reheated gently or served cold.