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
Nutrition Facts
One-Skillet Chicken in Ginger Rice
Amount Per Serving
Calories 428Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 2.6g16%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.6g
Cholesterol 166.3mg55%
Sodium 934.5mg41%
Potassium 989.5mg28%
Carbohydrates 33.4g11%
Fiber 6.1g25%
Sugar 6.1g7%
Protein 45.2g90%
Vitamin A 174.3IU3%
Vitamin C 13.1mg16%
Calcium 18.8mg2%
Iron 21mg117%
* Percent Daily Values are based on a 2000 calorie diet.