Breakfast · Japanese · 15 min
Ginger-Glazed Chicken Thighs with Steamed Jasmine Rice and Wilted Rainbow Chard
- Calories
- 496
- Protein
- 38g
- Carbs
- 55g
- Fat
- 13g
Ingredients
- 0.275 cup jasmine rice
- 0.1 cup wild rice
- 0.75 cup water
- 150 g boneless skinless chicken thigh
- 1.3556 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp fresh ginger
- 50 g swiss chard
- 1 tsp rice vinegar
Method
- 01Rinse the jasmine rice and wild rice together under cold water until clear. Combine in a small saucepan with 3/4 cup water, bring to a boil, cover, reduce heat to low, and steam for 18 minutes until tender and fluffy.
- 02While rice cooks, trim stems from rainbow Swiss chard and roughly chop the leaves. Place in a steamer basket over boiling water for 2 to 3 minutes until vibrant green and wilted.
- 03Toss the steamed chard with rice vinegar and set aside.
- 04In a small bowl, whisk together soy sauce and grated fresh ginger.
- 05Heat sesame oil in a non-stick skillet over medium-high heat. Add sliced chicken thighs and sear for 5-7 minutes, turning until browned and cooked through with an internal temperature reaching 165°F (74°C).
- 06Pour the ginger-soy sauce over the chicken, stirring continuously for 1-2 minutes until the glaze bubbles and coats the chicken.
- 07Plate the steamed rice blend in a shallow bowl, top with ginger-dressed chard, and arrange the glazed chicken thighs alongside.
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