Dinner · Chinese · 15 min
Grilled Sweet Asian Chicken Thighs with Jasmine Rice Blend and Ginger-Sesame Greens
- Calories
- 707
- Protein
- 46g
- Carbs
- 77g
- Fat
- 23g
Ingredients
- 186.5 g chicken thigh fillet
- 81.1 g jasmine and wild rice blend
- 80 g savoy cabbage
- 30 g garlic sesame sauce
- 14 g canola oil
- 0.5 tsp fresh ginger
- 0.25 tsp salt
Method
- 01Rinse the dry rice blend under cold water until clear. Cook in 150 ml boiling water for 15 to 20 minutes until tender and fluffy.
- 02In a large bowl, toss the cabbage and kale mix with grated ginger, salt, and garlic sesame sauce; massage briefly to soften.
- 03Preheat a cast iron grill pan over medium-high heat and brush with the oil blend.
- 04Grill chicken thigh fillets for 4 to 5 minutes per side until charred on the edges and caramelized.
- 05Ensure chicken reaches an internal temperature of 165°F (74°C) with clear juices and no pink flesh remaining before resting.
- 06Slice the rested chicken into strips.
- 07Spoon cooked rice into a bowl, top with sliced grilled chicken, and serve alongside the dressed ginger-sesame greens.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
