Ginger Soy Chicken with Veggie Stir-Fry and Japanese Brown Rice
Ready in 35 minutes
• Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 28, 2017.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 28, 2017.
A perfect midweek meal.
Ingredients
JAPANESE BROWN RICE
- 1½ cups Japanese brown rice
- 2 cups water
GINGER SOY CHICKEN
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- ½ cup water
- 1 tablespoon sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon finely grated ginger
- 1 tablespoon cornflour, mixed with 1 tablespoon water
- 1 tablespoon sesame seeds
- 550g chicken thighs, sliced 1-2cm
VEGGIE STIR-FRY
- ½ red onion, thinly sliced
- 1 carrot, cut into thin matchsticks
- 1 capsicum, core and seeds removed and sliced 1cm
- 3 baby bok choy, rinsed, ends trimmed 1cm, rinsed and thinly sliced
Steps
-
Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
-
In a medium pot combine soy sauce, sugar, water, sesame oil, vinegar and ginger and bring to the boil. Add cornflour/ water mixture and simmer on low-medium for 3-5 minutes, until sauce thickens slightly. Stir through sesame seeds.
-
While ginger soy dressing is simmering, heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry with paper towels and cook for 4-5 minutes, turning regularly, until just cooked through.
-
Add cooked chicken to ginger soy dressing and toss to coat. Cover and set aside. Wipe pan clean with a paper towel and return to high heat with a drizzle of oil.
-
Add onion, carrot and capsicum to pan and stir-fry for about 4 minutes. Add bok choy and stir-fry a further 1-2 minutes, or until cooked to your liking.
-
spoon ¾ cup cooked Japanese brown rice onto each plate. Top with veggie stir-fry and ginger soy chicken. Drizzle over remaining ginger soy dressing.
Nutritional Information
Energy |
2095 kj 501 kcal |
---|---|
Protein | 27.2g |
Carbohydrate | 48.9g |
Fat | 22.2g |