Preparation Time:
15 min
Difficulty:
Expert
Ingredients:
- 200g of boneless chicken breast
- 100g of jasmine rice
- 300ml of chicken broth
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 clove of garlic, minced
- 1 teaspoon of ginger, grated
- Salt to taste
- Spring onions for garnish
- Cucumber slices for serving
Kitchen Tools Needed:
- Sharp knife
- Cutting board
- Rice cooker
- Frying pan
- Measuring cups
- Serving plate
Instructions:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a rice cooker, combine the rinsed rice and chicken broth. Cook according to the rice cooker's instructions.
- While the rice is cooking, heat sesame oil in a frying pan over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
- Cut the chicken breast into thin slices and add to the frying pan. Season with soy sauce and salt.
- Cook the chicken until fully cooked, approximately 5-7 minutes, stirring occasionally.
- Once the rice is ready, fluff it with a fork and serve it on a plate topped with the chicken mixture.
- Garnish with chopped spring onions and serve with cucumber slices on the side.
Macros:
- Total Calories: 495kcal
- Carbs: 45g
- Proteins: 30g
- Fats: 15g
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