Ginger Soy Chicken over Jasmine Rice
Recipe GLPRf63456a1c95293
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.
