Dinner · Filipino · 20 min
Adobo-Style Braised Chicken Breast with Ginger-Scallion Jasmine Rice
- Calories
- 883
- Protein
- 68g
- Carbs
- 103g
- Fat
- 22g
Ingredients
- 217 g chicken breast
- 2 tbsp soy sauce
- 2 tbsp cane vinegar
- 3 clove garlic
- 0.5 tsp black peppercorns
- 1 each bay leaf
- 1 tbsp canola oil
- 96.7 g jasmine rice
- 2 each scallion
- 1 tsp ginger root
- 175 g broccoli
- 150 g spinach
- 0.25 tsp salt
Method
- 01Combine 2 tbsp soy sauce, 2 tbsp cane vinegar, 3 crushed garlic cloves, 0.5 tsp black peppercorns, and 1 dried bay leaf in a dish. Marinate 250g chicken breast for 30 minutes in the refrigerator.
- 02Rinse and cook 100g dry jasmine rice in 150ml water until fluffed and tender. Fold in 6g grated ginger root and 30g sliced scallions.
- 03Heat 1 tbsp canola oil in a pan over medium-high heat. Remove chicken from marinade (reserving liquid) and sear for 2-3 minutes per side until golden brown.
- 04Pour in reserved marinade and 50ml water. Cover and simmer over medium-low heat for 12-15 minutes until chicken reaches internal temperature of 165°F (74°C) and sauce reduces slightly.
- 05Steam 175g broccoli florets for 4 minutes until crisp-tender. Wilt 150g spinach in a pan with 0.25 tsp salt for 1-2 minutes.
- 06Slice cooked chicken. Serve over ginger-scallion rice alongside steamed greens, drizzling reduced adobo sauce over top.
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