Chicken Cooked with Rice

456 calories per serving view nutrition facts

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1 1/2	cups	long grain rice
8	ounces	chicken thighs	boneless, skinless
1	tablespoon	soy sauce, light
2	teaspoons	soy sauce, dark
2	teaspoons	rice wine	or dry sherry
1	teaspoon	salt
2	teaspoons	sesame oil
1	teaspoon	cornstarch
1 1/2	tablespoons	peanut oil
2	teaspoons	ginger	fresh, peeled, minced

garnish
1	tablespoon	soy sauce, dark
2	tablespoons	scallions, spring or green onions	finely chopped

Put rice in clay pot or medium-sized pot with water to cover about 1-inch.

Bring rice to boil; cook until most water evaporates.

Reduce heat to low and cover tightly.

Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch.

Heat wok or large sauté pan until hot.

Add oil and ginger; stir-fry for 10 seconds.

Add chicken, and stir-fry for 2 minutes.

Pour the contents of wok on top of the rice, cover, and continue to cook for 10 minutes.

Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions.

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Serving Size 151g

Amount per Serving

Calories 456 31% of calories from fat