Breakfast · Korean · 15 min
Korean-Style Ginger-Garlic Chicken Thighs with Wilted Snow Peas and Steamed Jasmine Rice
- Calories
- 463
- Protein
- 35g
- Carbs
- 52g
- Fat
- 11g
Ingredients
- 4.9212 oz boneless skinless chicken thighs
- 2 tsp fresh ginger
- 3 clove garlic
- 0.5778 tsp sesame oil
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 cup jasmine rice
- 2.2 g extra-virgin olive oil
- 150 g snow peas
Method
- 01Rinse jasmine rice under cold water until clear. Combine with 0.5 cups water in a small pot, bring to a boil, cover, reduce heat to low, and steam for 15 minutes until tender and water is absorbed.
- 02Heat sesame oil in a wok or skillet over high heat. Add chicken thigh strips and stir-fry for 5 to 6 minutes until browned and cooked through to an internal temperature of 165°F (74°C).
- 03Add minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
- 04Add snow peas to the pan and stir-fry for 2 minutes until bright green and crisp-tender. Season with salt and black pepper.
- 05Serve hot stir-fried chicken and snow peas over a bed of steamed jasmine rice with pan juices poured over top.
Cook it with the whole plan around it
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