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Simple Garlic and Ginger Chicken Rice

A comforting dish featuring tender chicken, aromatic garlic, and zesty ginger over a bed of perfectly cooked rice.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Asian
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pan or Pot
  • Mixing Bowl

Ingredients

Protein

  • 500 grams Boneless, Skinless Chicken Breast Cut into bite-sized pieces.

Aromatics

  • 5 cloves Garlic Minced.
  • 1 thumb-sized piece Fresh Ginger Finely grated or minced.

Grains

  • 2 cups Jasmine or Basmati Rice Serves as the base for the dish.

Liquids

  • 4 cups Chicken Broth For cooking rice and chicken.

Garnish

  • 2 stalks Green Onions Finely sliced for garnish.

Seasonings

  • Salt To taste.
  • Black Pepper Freshly ground, to taste.

Fats

  • 2 tablespoons Vegetable Oil For cooking.

Instructions

  • Begin by preparing your ingredients. Mince the garlic and ginger finely to ensure they cook evenly and release their flavors effectively. Cut the chicken breast into bite-sized pieces to allow for faster cooking and easy eating.
  • Heat a large pan or pot over medium heat and add 2 tablespoons of vegetable oil. Allow the oil to heat until it shimmers.
  • Add the minced garlic and ginger to the hot oil. Sauté for about 1-2 minutes until fragrant, taking care not to let it brown.
  • Next, add the diced chicken to the pan. Stir well to coat the chicken pieces in the garlic and ginger mixture. Cook for about 5-7 minutes until browned and cooked through.
  • Season the chicken with salt and freshly ground black pepper to taste.
  • Remove the chicken from the pan and set aside. In the same pan, add the rice, stirring it into the remaining oil and flavors. Toast the rice lightly for about 2 minutes.
  • Pour in 4 cups of chicken broth over the toasted rice. Stir to ensure the rice is evenly distributed and submerged. Bring to a boil.
  • Once boiling, reduce the heat to low and cover the pan tightly. Allow the rice to simmer for about 15-20 minutes until all liquid is absorbed and rice is tender.
  • After cooking, turn off the heat but leave the lid on for an additional 5 minutes to allow the rice to steam.
  • Remove the lid and fluff the rice with a fork. Gently fold the cooked chicken back into the rice.
  • Sprinkle with finely sliced green onions for garnish and serve warm.

Notes

For variations, consider adding vegetables, adjusting spice levels, or using different types of rice.