One Pot Soy-Ginger Chicken and Brown Rice
One Pot Soy-Ginger Chicken and Brown Rice is a delightful fusion of savory soy sauce and zesty ginger, creating an aromatic dish that elevates any dining experience. Perfect for weeknight dinners or special occasions, this one-pot wonder is not only simple to prepare but also delivers restaurant-quality flavors right in your kitchen. With tender chicken, wholesome brown rice, and vibrant vegetables, every bite is a nostalgic trip down culinary memory lane!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup brown rice
- 2 tbsp fresh ginger, finely chopped
- 4 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 cups vegetable broth
- 2 tbsp sesame oil
- 1 cup green onions, sliced (for garnish)
- 1 cup peas or broccoli florets
Instructions
- Prepare your ingredients: Chop garlic and ginger; gather all items.
- Sauté aromatics: Heat sesame oil in a large pot over medium heat. Add garlic and ginger; sauté for 1-2 minutes until fragrant.
- Add chicken: Toss in diced chicken; cook until golden brown on all sides (5-7 minutes).
- Add rice and liquid: Stir in brown rice, vegetable broth, and soy sauce; bring to a boil.
- Simmer: Reduce heat to low, cover tightly, and simmer for 30-35 minutes without peeking.
- Add vegetables: Fold in peas or broccoli; cover for another 5 minutes until veggies are bright green.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 368
- Sugar: 3g
- Sodium: 612mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg
Keywords: Feel free to substitute chicken with shrimp or tofu for variations. For added spice, incorporate sliced jalapeños or red pepper flakes during cooking. Leftovers can be stored in an airtight container for up to three days.