Breakfast · Korean · 15 min
Korean-Style Ginger-Garlic Chicken Thighs with Wilted Snow Peas and Jasmine Rice
- Calories
- 485
- Protein
- 40g
- Carbs
- 52g
- Fat
- 11g
Ingredients
- 165 g chicken thigh
- 15 g ginger
- 5 g garlic
- 3.8 g extra-virgin olive oil
- 1 pinch salt
- 150 g snow peas
- 47.1 g jasmine rice
- 0.5 cup water
Method
- 01Rinse the dry jasmine rice under cold water until it runs clear. Combine with water in a small pot, bring to a boil, cover, reduce heat to low, and cook for 12-15 minutes until light and fluffy.
- 02Slice the boneless skinless chicken thighs into thin, bite-sized strips. In a small bowl, toss the chicken with minced fresh ginger, minced garlic, and a pinch of salt.
- 03Heat the extra-virgin olive oil in a non-stick skillet over medium-high heat. Add the seasoned chicken strips and sauté, stirring frequently, for 5-6 minutes until golden-brown and the internal temperature reaches a safe 165°F (74°C).
- 04Add the snow peas to the skillet with the chicken. Toss together for 2-3 minutes just until the snow peas turn vibrant green, wilt slightly, and retain a light crunch.
- 05Mound the fluffy jasmine rice into a bowl and top with the ginger-garlic chicken and snow peas. Serve immediately while hot.
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