45 minutes
A flavorful and easy one-pot meal featuring ginger-infused chicken, jasmine rice, and quick-cooking greens.
tablespoons
tablespoons
Fresh Ginger, peeled and cut into thin slices
0.25 inches
Chicken Breasts
0 lb
to taste
Garlic Clove, minced or grated
cloves
Jasmine Rice, rinsed with cold water
cups
Low-Sodium Chicken Broth, at room temperature
cups
Water, at room temperature
cups
Chard, cut or torn into bite-size pieces
0 lb
Kale, cut or torn into bite-size pieces
0 lb
Spinach, cut or torn into bite-size pieces
0 lb
tablespoons
Lime, 1 juiced and 1 cut into wedges
each
Scallions, sliced
each
Cilantro Leaves And Tender Stems, roughly torn or chopped
cups
1. Heat Oil and Add Ginger
Start by heating 2 tablespoons of neutral or olive oil in a large Dutch oven or pot with a lid over medium heat. Add the thin slices of a 3-inch piece of peeled fresh ginger to the oil, letting them sizzle for about 1 to 2 minutes. This step infuses the oil with a delightful ginger flavor, setting the tone for the dish.
2. Add and Brown Chicken
Season 2 pounds of boneless, skinless chicken thighs or breasts with kosher salt. Add the chicken to the pot and cook for about 5 to 7 minutes until the chicken starts to brown and easily releases from the pan. The browning process not only adds flavor but also creates a pleasant texture.
3. Add Garlic and Rice
Next, stir in 3 minced or grated garlic cloves and 2 cups of rinsed jasmine rice. Cook this mixture for about a minute, ensuring the rice is well coated in the oil. This helps prevent the rice from sticking.
4. Add Broth and Simmer
Add 3 cups of low-sodium chicken broth or water to the pot and bring it to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes. This gentle simmer allows for even cooking, with the rice absorbing most of the liquid and the chicken cooking through.
5. Add Greens and Continue Cooking
About 12 minutes into the simmering process, stir the contents of the pot and layer 3/4 pound of quick-cooking greens, such as chard, kale, or spinach, on top. Let the greens cook for the remaining 8 minutes.
6. Add Soy Sauce and Lime Juice
Remove the pot from the heat and stir in 2 tablespoons of soy sauce and the juice of 1 lime. Let the mixture sit for about 5 minutes, which allows the flavors to meld beautifully. Fluff the rice gently with a fork.
7. Serve and Garnish
Serve the Ginger Chicken and Jasmine Rice Skillet with lime wedges on the side. If desired, garnish with sliced scallions and roughly torn or chopped cilantro leaves and tender stems for added freshness and brightness. Enjoy your delicious and flavorful meal!
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