Ginger-Scallion Chicken & Rice

Name: Ginger-Scallion Chicken & Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: east asian
Ingredients: 550 g chicken breast; 2 thumbs fresh ginger (one sliced, one minced); 6 stalks green onions (whites sliced, greens minced); 2 tbsp neutral oil; 2 tbsp low-sodium soy sauce or tamari; 1 tsp rice vinegar; 3 cups cooked jasmine rice; 3 heads bok choy (halved); 1 tsp sesame seeds (to top) — optional

Poached-tender chicken over rice with a sizzled ginger-scallion oil that fixes everything it touches.

35 minmedium4 servings$$east asianDairy-freeHigh proteinGluten-free

Why it earns its place. Gentle poaching keeps the chicken juicy with no added fat until the one spoon of sizzling aromatics.

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Ingredients · 4 servings

550 gchicken breast
2 thumbsfresh ginger — one sliced, one minced
6 stalksgreen onions — whites sliced, greens minced
2 tbspneutral oil
2 tbsplow-sodium soy sauce or tamari
1 tsprice vinegar
3 cupscooked jasmine rice
3 headsbok choy — halved
1 tspsesame seeds — to top (optional)

Contains: soy. Always check labels — brands vary.

Method

Poach chicken with the sliced ginger and onion whites in barely-simmering water until just cooked; rest in the liquid 5 minutes, then slice.
18 min
Steam bok choy over the same pot for the last 4 minutes.
4 min
Heat the oil until shimmering and pour over the minced ginger and onion greens — it should sizzle. Stir in soy and vinegar.
2 min
Rice, bok choy, chicken; spoon the ginger-scallion oil over everything.

Nutrition per serving

470calories

36 gprotein

48 gcarbs

13 gfat

5 gfiber

2 gsat fat

560 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 3 different plants toward your weekly variety.

Make it yours

cultureTofu poaches the same way for a plant version

availabilityAny quick green: broccoli, choy sum, green beans

costThe poaching liquid is a light broth — sip it or freeze it

Storage. Fridge 3 days; the sauce keeps a week and upgrades eggs, rice, and vegetables.

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