Chicken Rice Recipe

Ingredients

• 1 lb Skinless Boneless Chicken Thighs (cut into bite‑size pieces)
• 1 tablespoon Fresh Ginger (finely minced)
• 2 stalks Green Onions (separate leafy tops from white stems)
• 1 tablespoon Oyster Sauce
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Dark Soy Sauce
• 1 teaspoon Rice Wine (optional; omit if desired)
• 1 teaspoon Granulated Sugar
• ½ teaspoon Salt
• ¼ teaspoon White Pepper Powder
• 2 tablespoons Cornstarch (1 tbsp for marinating, 1 tbsp for sauce mixture)
• 2 teaspoons Sesame Oil (1 tsp for marinating, 1 tsp for finishing sauce)
• 1 cup Unsalted Chicken Broth (used to dissolve cornstarch for sauce)
• 1 cup Long Grain White Rice (rinsed)
• 1½ cups Water
• 2 tablespoons Vegetable Oil (for pan‑frying)

Instructions

1. Mince ginger

   Finely mince about a tablespoon of fresh ginger using a microplane or a sharp knife.

   Time: PT1M

2. Prep green onions

   Slice two green onions; keep the white stems separate from the leafy tops.

   Time: PT1M

3. Cut chicken

   Trim any excess fat from 1 lb skinless boneless chicken thighs and cut into bite‑size pieces.

   Time: PT2M

4. Marinate chicken

   In a mixing bowl combine the chicken pieces with minced ginger, 1 Tbsp oyster sauce, 1 Tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp rice wine (optional), ½ tsp salt, 1 tsp sugar, ¼ tsp white pepper, 1 Tbsp cornstarch, and 1 tsp sesame oil. Mix thoroughly and let sit for 5–10 minutes.

   Time: PT8M

5. Prepare cornstarch slurry

   In a small bowl whisk together 1 Tbsp cornstarch with 1 cup unsalted chicken broth until fully dissolved.

   Time: PT2M

6. Pan‑fry chicken

   Heat 2 Tbsp vegetable oil in a large skillet over medium‑high heat. Add the marinated chicken in a single layer, let it sear without moving for about 1½ minutes, then flip and sear the other side for another 1½ minutes until lightly browned.

   Time: PT3M

   Temperature: Medium‑high

7. Remove chicken

   Transfer the partially cooked chicken to a plate and set aside.

   Time: PT0M

8. Make sauce

   In the same pan, add the white stems of the green onions and sauté for about 30 seconds. Add 1 Tbsp light soy sauce, 1 tsp dark soy sauce, a pinch of sugar, then pour in the cornstarch‑broth slurry. Stir constantly, bringing the mixture to a boil. Once bubbling, season with a pinch of white pepper and drizzle 1 tsp sesame oil. Remove from heat and set aside.

   Time: PT2M

   Temperature: Medium

9. Cook rice – first boil

   Return the pan to medium‑high heat, add 1 cup rinsed rice, 1½ cups water, and a pinch of salt. Stir once, then cover with the lid and bring to a rapid boil (about 2–3 minutes).

   Time: PT3M

   Temperature: Medium‑high

10. Simmer rice

    Turn the heat down to medium and let the rice continue cooking, uncovered, for about 5 minutes until the bubbles shrink and most water is absorbed.

    Time: PT5M

    Temperature: Medium

11. Add chicken and finish cooking

    Spread the partially cooked chicken evenly over the rice, replace the lid, turn the heat to low, and steam for 15 minutes until the chicken is fully cooked and the rice is tender.

    Time: PT15M

    Temperature: Low

12. Garnish and serve

    Remove the pan from heat, sprinkle the leafy green‑onion tops over the dish, and drizzle the reserved sauce evenly.

    Time: PT1M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

1 g