Ginger sesame chicken and rice
 
 
A fabulous quick and easy, one pot dinner.
Author:
Ingredients
  • 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
Instructions
  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
Recipe by allconsuming at https://www.allconsuming.com.au/2007/01/ginger-sesame-chicken-and-rice/