This savory recipe combines tender chicken, aromatic rice, and vibrant vegetables, all cooked together in a single pot.
Ingredients
Scale:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
2 cups jasmine rice, rinsed
4 cups chicken broth
1 cup mixed bell peppers, diced
1 cup peas (fresh or frozen)
1 cup carrots, diced
2 green onions, chopped
2 tablespoons vegetable oil
Salt and pepper, to taste
Instructions
Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Mix well to ensure all pieces are adequately coated. Let it marinate for at least 20 minutes.
Prepare the Pot: Heat vegetable oil in a large pot over medium-high heat.
Cook the Chicken: Add the marinated chicken to the pot. Sauté for about 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set it aside.
Sauté the Vegetables: In the same pot, add the diced bell peppers, carrots, and any other desired vegetables. Stir-fry for about 3-4 minutes until slightly tender.
Cook the Rice: Stir the rinsed jasmine rice into the pot with the vegetables. Toast the rice for about 1-2 minutes.
Add the Broth: Pour in the chicken broth and bring the mixture to a boil. Season with salt and pepper to taste.
Combine Chicken and Cook: Once boiling, reduce heat to low, cover, and simmer for about 15-18 minutes until the rice is fully cooked.
Fluff and Serve: After the rice is cooked, remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork, gently mixing in the chicken and green onions.
