lunch

Adobong Manok with Ginger and Jasmine Rice

Name: Adobong Manok with Ginger and Jasmine Rice
Ingredients: 140.9 g Chicken breast, skinless, raw; 167.2 g Rice, white, long-grain, cooked; 141.8 g Broccoli, raw; 0.7 tbsp Cane vinegar, soy sauce, garlic, ginger, brown sugar mixture; 6.5 g Oil, olive

Nutrition

604

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chicken breast, skinless, raw140.9 g

Rice, white, long-grain, cooked167.2 g

Broccoli, raw141.8 g

Cane vinegar, soy sauce, garlic, ginger, brown sugar mixture0.7 tbsp

Oil, olive6.5 g

Instructions

Slice the chicken breast into bite-sized strips. In a bowl, combine soy sauce, cane vinegar, minced garlic, ginger, and a touch of brown sugar for the marinade. Let the chicken sit for 15 minutes.

Heat a heavy-bottomed pan over medium-high heat with the olive oil. Sear the chicken until deeply browned and fragrant, about 4-5 minutes.

Pour the marinade into the pan, scraping the bottom to deglaze and incorporate the fond. Add a splash of water, cover, and reduce to a simmer for 6 minutes until the chicken is tender and the sauce has reduced to a glossy, dark glaze.

Meanwhile, steam the broccoli until bright green and just tender.

To plate, mound the steamed jasmine rice into a bowl, place the glossy adobo chicken alongside, and arrange the broccoli on the side. Spoon the remaining reduction sauce over the chicken and rice. Serve immediately.