Chicken-rice bowl
Chatelaine
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* PLUS Cooking time: 15 minutes
Virginia MacDonald
Our fast take on this popular Chinese dish dramatically reduces the normal simmering time.
Ingredients
-
1 1/2 cups
chicken broth
, or bouillon
-
2 tsp
dark
sesame oil
-
2 tsp
hot-chili-garlic sauce
-
1
carrot
, or pepper
-
6
skinless, boneless
chicken thighs
-
1 cup
frozen
peas
-
1 1/4 cups
minute
rice
, or couscous
-
3
green onions
, sliced, optional
Instructions
- Pour broth into a large wide frying pan. Stir in chili-garlic sauce and sesame oil. Bring to a boil over high heat. Meanwhile, peel carrot, then thinly slice. Cut each chicken thigh in half or in thirds. Add to broth mixture along with carrot. Reduce heat to medium. Gently boil, covered, stirring occasionally, until chicken is cooked through, 8 to 10 min.
- Stir in peas and rice. Remove from heat. Cover tightly and let sit until all water is absorbed, from 7 to 10 min. Stir in onions.
Nutrition (per serving)
- Calories
- 374,
- Protein
- 29 g,
- Carbohydrates
- 42 g,
- Fat
- 9 g,
- Fibre
- 4 g,
