Ginger Soy Chicken With Steamed Jasmine Rice Recipe

About this recipe

Start your day with this hearty yet balanced Ginger Soy Chicken with Steamed Jasmine Rice, an Asian-inspired breakfast that's as nutritious as it is delicious. Juicy chicken breasts are pan-seared and cooked in a flavorful glaze of soy sauce, ginger, garlic, honey, and lemon juice. The tender chicken pairs perfectly with fluffy jasmine rice, offering a harmonious combination of savory and sweet flavors. Packed with 45 grams of protein per serving, this meal fuels your morning with energy and aids muscle recovery. Cooking this dish is a breeze, taking just 40 minutes from start to finish, making it ideal for busy mornings when you need a wholesome and satisfying meal. The aromatic ginger and garlic elevate the dish with their bold and fresh taste, while the soy and honey glaze adds a touch of umami sweetness. Perfect for two, this breakfast is sure to impress and energize your day!

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 250 g Jasmine Rice
• - Dark Soy Sauce-90 GM
• loose Ginger
• 100 g Garlic - Single Clove
• 250g Green Chilli
• 100 g Dabur Honey
• 250 ml Keya Lemon Juice
• 25 g Whole Black Pepper
• 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear, then set aside to drain.
2. 2. In a medium saucepan, combine the rice with 400 ml of water and a pinch of salt. Cover and bring to a boil over medium heat.
3. 3. Once boiling, reduce the heat to low and simmer covered for 12-15 minutes until the rice is tender and water is absorbed.
4. 4. While the rice cooks, finely grate the ginger and garlic, and slice the green onions into thin rounds.
5. 5. Heat the cooking oil in a large skillet over medium-high heat, then add the chicken breast pieces and sear until golden, about 3-4 minutes per side.
6. 6. Remove the chicken from the skillet and set aside. In the same skillet, add the grated ginger, garlic, and sliced green onions, sautéing until aromatic, about 2 minutes.
7. 7. Add soy sauce, honey, lemon juice, and black pepper to the skillet, stirring well to create a glossy glaze.
8. 8. Return the chicken to the skillet, tossing it in the sauce until fully coated and cooked through, about 5-7 minutes.
9. 9. Fluff the steamed jasmine rice with a fork and divide it between two serving plates.
10. 10. Arrange the glazed chicken pieces over the rice, spooning any remaining sauce from the skillet on top.
11. 11. Garnish with additional green onion slices for a fresh touch and serve immediately.