skinless, boneless chicken thighs
garlic cloves, minced
1 1/2 cups
jasmine rice, rinsed well and drained
no-salt chicken broth
1 to 2 tsp
fresh shiitake mushrooms, stems removed and quartered
Chinese broccoli or baby bok choy
dark sesame oil
- Heat a large pot over medium-high. Add canola oil, then chicken. Cook until golden brown, 2 to 3 min per side. Transfer chicken to a plate. Add garlic, ginger and rice to pot. Cook, stirring constantly, for 1 min. Add broth. Stir in hoisin and chili-garlic sauce. Arrange mushrooms and chicken over rice and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is almost tender, 10 to 12 min.
- Remove lid. Lay greens over chicken and rice. Cover and continue simmering until greens are just tender, about 5 more min. Drizzle sesame oil over finished dish before serving.
Protein 26 g
Carbohydrates 65 g
Fat 11 g
Fibre 3 g
Sodium 334 mg
FRAGRANT CHICKEN RICE Pair it with: A complex grape. Although the variety is native to France's northern Rhone valley, some of the world's oldest marsanne vines grow in Tahbilk in Australia's Victoria region. This is a fabulously multi-layered wine that complements Asian flavours. Our pick: p 244 Tahbilk Marsanne, Australia, $17.
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