Lunch · Filipino · 20 min
Adobong Manok with Ginger and Jasmine Rice
- Calories
- 600
- Protein
- 41g
- Carbs
- 64g
- Fat
- 20g
Ingredients
- 5 oz chicken breast
- 1 tbsp soy sauce
- 1 tbsp cane vinegar
- 2 clove garlic
- 1 tsp ginger
- 1 tsp brown sugar
- 3.4846 tsp olive oil
- 0.25 tsp black peppercorns
- 1 each bay leaf
- 0.3217 cup jasmine rice
- 1.5 cup broccoli
Method
- 01In a bowl, mix together the soy sauce, cane vinegar, minced garlic, minced ginger, brown sugar, black peppercorns, and dried bay leaf.
- 02Add the sliced chicken breast strips to the marinade and mix well. Let marinate at room temperature for 15 minutes.
- 03While the chicken marinates, steam the jasmine rice and broccoli florets separately until cooked through.
- 04Heat olive oil in a skillet over medium-high heat. Remove chicken strips from marinade (reserving liquid) and sear in the hot pan for 3 to 4 minutes until browned.
- 05Pour the reserved marinade and a splash of water into the skillet. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 6 to 8 minutes until sauce thickens into a glossy glaze and chicken reaches an internal temperature of 165°F (74°C). Remove bay leaf.
- 06Mound the steamed jasmine rice into a plate or bowl, place the adobo chicken alongside, arrange steamed broccoli on the side, and spoon remaining sauce glaze over the chicken and rice.
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