Ginger sesame chicken and rice

A delicious dinner you can have on the table in under 30 minutes

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*updated September 30, 2015*

There’s much fuss about quick dinners these days. You can start this and have it on the table in under 30 minutes, EASILY. I promise.

I’ve been making it for more than seven years about once a fortnight but never less than once a month. I guess it’s this family’s spag bol.

The only thing that has changed since I started making this is I now tend to use chicken tenderloins rather than faffing around with chicken breasts and my ginger shallot sauce is a compulsory accompaniment (also now added to recipe below).

Sesame ginger chicken and rice for #everyfuckingnight with ginger shallot sauce.
Sesame ginger chicken and rice for #everyfuckingnight with ginger shallot sauce.

Ginger sesame chicken and rice
A fabulous quick and easy, one pot dinner.
  • 2 tblsp peanut oil
  • 1 tblsp sesame oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 4 tsp freshly grated ginger
  • 500 g jasmine rice
  • 1 litre chicken stock
  • 500 g skinless chicken breast, cut into thin slices across the fillet or chicken tenderloins (easier)
For the ginger shallot sauce
  • Green ends of a whole bunch of shallots, finely sliced
  • 8 tbsp peanut oil
  • 2 tbsp grated ginger
  • 1 heaped tsp salt
To serve
  • Finely sliced green shallots
  • Freshly chopped red chilli
  • Fresh coriander
  • Soy sauce
  1. Heat the oils in a heavy based saucepan over a medium-low heat
  2. Add the onion and stir occasionally until its soft but not browned
  3. Add the garlic and ginger and stir for a minute or two
  4. Add the rice and stir to coat the grains in oil
  5. Add the stock and bring to the boil
  6. Cover, reduce the heat and simmer for 5 minutes
  7. Place the chicken in a single layer on top of the rice
  8. Cover again and simmer for a further 7-8 minutes or until rice is just tender and chicken is cooked through.
  9. Remove from heat and set aside with lid on for a further 5 minutes.
  10. Serve topped with sliced shallots, chilli and drizzle with soy sauce.
For the sauce
  1. Heat the oil, salt and ginger until bubbling
  2. Add the green stems and cook over a gentle heat until wilted
  3. Try not to eat it all


ginger sesame chicken and rice
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  • joanne

    Was it nice and tasty?? That is the real test….. I can’t get my head out of the pantry after the gym – why do we bother????????????

  • Kim

    Joanne – nice and tasty does not do it justice. It was divine. I really want to try it with fish too, because I’m not a big fish eater, but LOVE it w/ asian flavours like ginger, soy, shallots and chilli. Seriously, it was a sensational dinner.

  • Suse

    That Bill is so pastel and sunny and smiley he irritates me, even though I have two of his books and love the recipes.

    I saw that toothpaste ad last night for the first time and sat up straight and hallelujahed all over the place because the man has a squint! He’s NOT PERFECT AFTER ALL. Hooray!

  • h&b

    Hey Kim – thanks for this – perfect for exactly what i’m looking to cook tonight, as in right now ( saw it this morning, so I am mid-prep .. just thought I should call in with a thankyou 😉

    All my fave flavours here.

    But Bill ?
    The toothpaste ad freaks me out. I liked him better captured in the stills of my “Delicious” mags.

    Now, I dunno. *Shudders*

  • h&b

    Maybe it’s the wine.

    But I *love* you for posting this recipe. Perhaps it’s the first time I got sticky rice ‘just so’, but perhaps that was also my son, who neede to go wee at a last-minute crucial moment.

    However, a quick save from the pot to a bowl ensured no burnt pot smell, and the meal


    Love it.

    kiss kiss.

    Food does that to you 😉

  • Kim

    H&B – OH I’m SO excited you made it and it worked and was as delicious as it was for us. How AMAZING is that rice – the ginger, the garlic, then the shallots and soy and chilli – mmm, heaven. I’m doing another asian chickeny thing tonight. I’ll share it too as it’s divine as well. I’m so excited!

  • Joke

    Escalopes = slices as broad, flat and thin as your patience will allow. Think “Scaloppini.”

    Other than doing this with grilled chicken, this looks excellent!


  • h&b

    oh – and that was me googling your blog ( badly, with spelling mistakes ) several times today.

    The man was home, and kept losing your open page to look at Cricket Australia or some crap.

    Made it again. Just finished up