Soy Steamed Chicken With Oriental Rice
Enjoy a delicious and nutritious meal with this flavorful Chicken and Vegetable Rice pot recipe. Tender chicken pieces marinated in soy sauce are cooked with fragrant basmati rice, fresh veggies, and aromatic ginger to create a wholesome one-pot dish. Each bite is a delightful blend of savory flavors with a touch of warmth from the ginger, making this dish a satisfying choice for a quick and tasty dinner option.
— Constant Cookbook
Ingredients
- 2 boneless skinless chicken breasts (about 140g/5oz each)
- 1 tbsp reduced-salt soy sauce
- 1 tbsp sunflower oil
- small knob of fresh root ginger , grated
- 3 spring onions , sliced
- 175g basmati rice
- 250g pack prepared veg, broccoli , carrotts and green beans
- 425ml vegetable stock
Instructions
- Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
- Re-cover the pan and cook for a further 12-14 mins until everything is tender.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 553 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 1.33 milligram of sodium
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