Ingredients
Scale
- 2 cups of jasmine rice
- 4 chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice until the water runs clear.
- In a pot, combine rice and chicken broth. Cook according to rice package instructions.
- Heat oil in a pan over medium heat.
- Add minced garlic and ginger, sauté until fragrant.
- Add chicken thighs, season with salt and pepper, and cook until browned.
- Stir in soy sauce and oyster sauce.
- Add mixed vegetables and cook until tender.
- Serve chicken mixture over cooked rice.
Notes
- Adjust soy sauce to taste.
- Use any vegetables you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken and rice, Chinese chicken rice, easy chicken rice