Ginger Soy Chicken over Jasmine Rice

Name: Ginger Soy Chicken over Jasmine Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Cuisine: Asian
Ingredients: 2 tsp brown sugar; 1½ cups shredded carrots; 1 tsp cornstarch; 1 tsp grated fresh ginger; 1 bag boil-in-bag jasmine rice; 1 tbsp fresh lime or lemon juice; Red pepper flakes, optional; 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 2 cups snow peas, chopped if desired; 2 tbsp soy sauce or tamari sauce for gluten-free option; 1 sweet onion, sliced; ¼ cup Up to ¼ cup water, if needed

Recipe GLPRf63456a1c95293

Asian

Main Course

15 min

273 cal

Servings: 3

Stovetop

SNAP eligible

A quick and flavorful stir-fry featuring tender chicken breast, crisp vegetables, and a savory-sweet ginger-soy glaze served over fluffy jasmine rice. This dish comes together in just 15 minutes and offers a perfect balance of flavors with fresh lime juice, aromatic ginger, and umami-rich soy sauce.

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Ingredients

2 tsp brown sugar

1½ cups shredded carrots

1 tsp cornstarch

1 tsp grated fresh ginger

1 bag boil-in-bag jasmine rice

1 tbsp fresh lime or lemon juice

Red pepper flakes, optional

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 cups snow peas, chopped if desired

2 tbsp soy sauce or tamari sauce for gluten-free option

1 sweet onion, sliced

¼ cup Up to ¼ cup water, if needed

Directions

Fill a large saucepan with water and add about 1 teaspoon of salt. Bring to a boil over medium-high heat. Submerge the bag of jasmine rice in the boiling water and boil for 8 to 10 minutes until the rice is tender. While the rice cooks, spray a large skillet with cooking spray and heat it over medium-high heat.
Add the chicken pieces, snow peas, shredded carrots, and sliced onion to the hot skillet. Stir-fry, stirring frequently, until the chicken is mostly opaque and the onion becomes tender, about 4 to 6 minutes.
In a small bowl, whisk together the soy sauce, grated ginger, lime juice, brown sugar, and cornstarch. Add a dash or two of red pepper flakes if desired.
Pour the sauce over the chicken and vegetables, stirring constantly to coat everything evenly. Continue cooking for 2 to 3 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the sauce thickens to a glossy consistency. If the sauce becomes too thick, stir in up to ¼ cup of water until you reach the desired consistency.
Carefully remove the rice bag from the saucepan and place it on a plate. Cut open the bag and divide the rice among three serving bowls. Top each bowl with the ginger soy chicken and vegetable mixture. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This recipe will appeal to a Charlotte weeknight cook because every ingredient—chicken, carrots, onions, snow peas, ginger, soy sauce, cornstarch, and jasmine rice—is stocked at Harris Teeter, Food Lion, Publix, or Walmart without a special trip. The cost per serving lands around $3.50 to $4.00 when using chicken breasts on a modest sale, driven mainly by the protein. The stated 15 minutes is honest if you assume pre-cooked rice or use quick-cooking jasmine, but realistically add 5 to 7 minutes for rice from dry and another 3 for proper mise en place. The dish reheats adequately for leftovers, though the sauce thickens slightly on sitting. It's a straightforward family-friendly stir-fry with no constant babying, though three servings means tight portions for a family of four.