Spicy Ginger Chicken and Rice Casserole
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 1cup long grain rice
- 8ounces skinless, boneless chicken breast
- 1teaspoon canola oil
- 2large cloves garlic
- 8ounces whole red pepper or 7 ounces ready-cut julienned red pepper (1½ cups)
- 3stalks bok choy
- 2tablespoons fresh or frozen ginger
- 2 to 3teaspoons hot chili paste (with or without garlic)
- 2tablespoons rice vinegar
- 2tablespoons sweet sake or dry sherry
- ¾cup unsweetened pineapple juice
- 2teaspoons reduced-sodium soy sauce
- ⅛teaspoon salt
- 2tablespoons scallions
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
673 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 108 grams carbohydrates; 8 grams dietary fiber; 20 grams sugars; 39 grams protein; 405 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine rice with 2 cups of water and bring to boil. Reduce heat, and cook until rice is tender and liquid has been absorbed, 17 minutes total.
- Step 2
While the rice is cooking, wash, dry and cut chicken into narrow strips; heat nonstick pan large enough to hold all the ingredients over high heat.
- Step 3
Add oil to pan. Reduce heat to medium, and add chicken; brown on both sides.
- Step 4
Mince garlic; wash, trim and seed whole red pepper, and cut into julienned strips. Add garlic and pepper to chicken, and continue cooking.
- Step 5
Wash, trim and cut bok choy crosswise into narrow strips, and cut in half; add to pan, and cover. Cook over low heat.
- Step 6
Grate ginger coarsely, and add to pan with chili paste, vinegar, sake or sherry, pineapple juice and soy sauce. Continue cooking until vegetables are crisp but tender.
- Step 7
Wash, trim and slice scallions.
- Step 8
When rice is cooked, stir it into the chicken and vegetables, and mix well. Season with salt, and cook a minute or two. Serve sprinkled with scallions.
Private Notes
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Cooking Notes
Annette
Very easy recipe to use with leftover chicken. I subbed zucchini for the bok choy because that’s what I had. Also added some peas.
Smarbha
Try chicken thighs or ground chicken - use a whole pound. Brown rice good!
Annette
Very easy recipe to use with leftover chicken. I subbed zucchini for the bok choy because that’s what I had. Also added some peas.
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