One-Skillet Chicken in Ginger Rice
Ingredients:
- 14 oz Boneless, Skinless, Chicken Thigh
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- ¼ tsp Ground Cumin
- ½ tbsp Extra Virgin Olive Oil
- ¼ cup Water
- 4 cloves Fresh Garlic diced, (about 15 grams)
- 1 tbsp Fresh Ginger diced, (about 15 grams)
- 1 Shallot diced, (about 45 grams)
- 3 Carrots peeled and sliced, (about 100 grams)
- 2 cups Shiitake Mushrooms sliced, (about 150 grams)
- ½ cup Brown Jasmine Rice (about 90 grams)
- 1½ cup Water
- ½ tsp Reduced Sodium Chicken Base
- 2 tbsp Soy Sauce, Lite
- 3 stalks Scallions sliced in 1 inch pieces, (about 35 grams)
- ¼ tsp Ground Cumin
- ¼ tsp Black Pepper
Instructions One-Skillet Chicken in Ginger Rice:
- Start By heating a large stovetop pan with a lid to medium heat. While the pan is heating season the chicken thighs with pepper, garlic, and cumin. Once the pan is hot add the oil to the pan, then immediately add the chicken to the pan. Cook the chicken on medium heat for 4 minutes on one side, then flip and cook on the other side for 3 minutes.
- Now remove the chicken from the pan and set it aside. It may not be done completely, but that is ok, we are going to cook it more later. This cook was more to brown the chicken thighs.
- Now add your ¼ cup water to the same pan the chicken was just cooked in. Us that water to scrap any stuck-on chicken juice off the bottom of the pan to add a little flavor to the water.
- Now add your diced garlic, ginger, shallots, and carrots to the pan. Cook for about 5 minutes on medium heat, stirring often to prevent burning.
- After 5 minutes add your mushrooms, rice, and 1½ cups water, chicken base, and soy sauce to the pan. Stir everything together then arrange your chicken thighs on top of the rice. Then cover with a lid, reduce the heat so the water is simmering, and cook for 20-25 minutes until the rice has absorbed the water and is cooked completely.
- After about 15 minutes of the rice cooking, add your scallions to the pan, mixing in with the rice. You don’t want to add them too soon or they will be complete mush.
- Once the rice is finished cooking, season everything with the remaining cumin and pepper. Serve and enjoy!
One-Skillet Chicken in Ginger Rice
Ingredients
- 14 oz Boneless, Skinless, Chicken Thigh
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- ¼ tsp Ground Cumin
- ½ tbsp Extra Virgin Olive Oil
- ¼ cup Water
- 4 cloves Fresh Garlic diced, (about 15 grams)
- 1 tbsp Fresh Ginger diced, (about 15 grams)
- 1 Shallot diced, (about 45 grams)
- 3 Carrots peeled and sliced, (about 100 grams)
- 2 cups Shiitake Mushrooms sliced, (about 150 grams)
- ½ cup Brown Jasmine Rice (about 90 grams)
- 1½ cup Water
- ½ tsp Reduced Sodium Chicken Base
- 2 tbsp Soy Sauce, Lite
- 3 stalks Scallions sliced in 1 inch pieces, (about 35 grams)
- ¼ tsp Ground Cumin
- ¼ tsp Black Pepper
Instructions
- Start By heating a large stovetop pan with a lid to medium heat. While the pan is heating season the chicken thighs with pepper, garlic, and cumin. Once the pan is hot add the oil to the pan, then immediately add the chicken to the pan. Cook the chicken on medium heat for 4 minutes on one side, then flip and cook on the other side for 3 minutes.
- Now remove the chicken from the pan and set it aside. It may not be done completely, but that is ok, we are going to cook it more later. This cook was more to brown the chicken thighs.
- Now add your ¼ cup water to the same pan the chicken was just cooked in. Us that water to scrap any stuck-on chicken juice off the bottom of the pan to add a little flavor to the water.
- Now add your diced garlic, ginger, shallots, and carrots to the pan. Cook for about 5 minutes on medium heat, stirring often to prevent burning.
- After 5 minutes add your mushrooms, rice, and 1½ cups water, chicken base, and soy sauce to the pan. Stir everything together then arrange your chicken thighs on top of the rice. Then cover with a lid, reduce the heat so the water is simmering, and cook for 20-25 minutes until the rice has absorbed the water and is cooked completely.
- After about 15 minutes of the rice cooking, add your scallions to the pan, mixing in with the rice. You don't want to add them too soon or they will be complete mush.
- Once the rice is finished cooking, season everything with the remaining cumin and pepper. Serve and enjoy!
Macro Nutrition
This One-Skillet Chicken in Ginger Rice is not only easy to make but tastes incredible! Sure it might take a little bit longer than most of my recipes, but good rice takes time! The good news is, even though it takes a little longer, the actual time spent working is only about 15 minutes. The rest of the time you can be multitasking doing other things!
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The fat in this recipe comes from the chicken thighs and oil. If you are looking to decrease the fat you could switch out the chicken thighs for chicken breast, this would cut the fat in almost half. If you need to decrease the fat even more you could cook with half the amount of oil.
Carbohydrates:
Adjust the amount of rice to adjust the number of carbs. However, when making adjustments to the amount of rice, you will also want to adjust the water ratio. 3 parts water to every 1 part rice.
Protein:
Chicken thighs are a great source of protein and easily adjusted. However, adjusting the amount of thighs will also impact your fat macro, so you will want to keep an eye on that.
Meal Prep:
Yes, this is a great meal prep recipe and will last in your fridge for about 6 days. For reheating I always recommend on the stove. However, a microwave works just fine.
Freezer Friendly:
Yes, unlike most rice recipes this dish is freezer friendly. This is because there is enough sauce in this dish to allow it to be frozen. When re-heating you may want to add just a little bit more water to increase the moisture.
