Chicken-rice bowl
0
- Prep Time5 min
- Total Time5 min
- Makes2 to 3 Servings
Virginia MacDonald
Our fast take on this popular Chinese dish dramatically reduces the normal simmering time.
Ingredients
1 1/2 cups chicken broth, or bouillon
2 tsp dark sesame oil
2 tsp hot-chili-garlic sauce
1 carrot, or pepper
6 skinless, boneless chicken thighs
1 cup frozen peas
1 1/4 cups minute rice, or couscous
3 green onions, sliced, optional
Instructions
Pour broth into a large wide frying pan. Stir in chili-garlic sauce and sesame oil. Bring to a boil over high heat. Meanwhile, peel carrot, then thinly slice. Cut each chicken thigh in half or in thirds. Add to broth mixture along with carrot. Reduce heat to medium. Gently boil, covered, stirring occasionally, until chicken is cooked through, 8 to 10 min.
Stir in peas and rice. Remove from heat. Cover tightly and let sit until all water is absorbed, from 7 to 10 min. Stir in onions.
Nutrition (per serving)
Calories 374, Protein 29g, Carbohydrates 42g, Fat 9g, Fibre 4g.
