52
Roberto Caruso
1 tbsp canola oil
4 skinless, boneless chicken thighs
2 garlic cloves, minced
1 tbsp minced ginger
1 1/2 cups jasmine rice, rinsed well and drained
3 cups no-salt chicken broth
3 tbsp hoisin sauce
1 to 2 tsp chili-garlic sauce
113-g pkg fresh shiitake mushrooms, stems removed and quartered
4 stalks Chinese broccoli or baby bok choy
1 tsp dark sesame oil
Heat a large pot over medium-high. Add canola oil, then chicken. Cook until golden brown, 2 to 3 min per side. Transfer chicken to a plate. Add garlic, ginger and rice to pot. Cook, stirring constantly, for 1 min. Add broth. Stir in hoisin and chili-garlic sauce. Arrange mushrooms and chicken over rice and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is almost tender, 10 to 12 min.
Remove lid. Lay greens over chicken and rice. Cover and continue simmering until greens are just tender, about 5 more min. Drizzle sesame oil over finished dish before serving.
Calories 469, Protein 26g, Carbohydrates 65g, Fat 11g, Fibre 3g, Sodium 334mg.
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