Dinner · Chinese · 15 min
Steamed Chicken Thighs with Aromatics and Ginger-Infused Brown Rice
- Calories
- 819
- Protein
- 41g
- Carbs
- 91g
- Fat
- 27g
Ingredients
- 102.2 g chicken thigh
- 9.4 g honey
- 40.1 g long-grain brown rice
- 139 g yellow onion
- 52.1 g garlic
- 1.05 tbsp fresh ginger
- 520.9 g kale
- 1.0437 tbsp soy sauce
- 0.5167 tsp salt
Method
- 01Rinse long-grain brown rice thoroughly. Place in a steamer-safe dish with 1.5 cups water, minced garlic, minced ginger, and sliced yellow onion.
- 02Season chicken thighs with salt and arrange atop the rice layer.
- 03Bring water in the base steamer pot to a rolling boil. Place steamer insert on top, cover tightly, and steam for 35 minutes until the chicken reaches an internal temperature of 165°F (74°C) with juices running clear.
- 04Add trimmed kale to the steamer basket during the last 5 minutes of cooking, re-covering to steam until wilted and vibrant green.
- 05Remove cooked chicken and rice from the steamer. Collect 1 tablespoon of steaming pan juices and whisk together with honey and soy sauce to form a glaze.
- 06Spoon the fragrant aromatic brown rice into a bowl, arrange steamed kale alongside, and place chicken on top. Drizzle honey-soy glaze over the chicken before serving.
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