This quick and easy meal comes together in just one pan, making dinner both simple and delicious. Packed with savory flavors and tender chicken, it’s perfect for busy weeknights when you want something satisfying without the hassle.
Start by heating some oil in a large non-stick skillet over medium-high heat. Toss in the chicken and cook it for about 6 minutes, until it’s nicely browned. Then add the lighter parts of the onions, along with the garlic and ginger, and stir everything together for about a minute until fragrant.
Pour in the broth and add the rice, then cover the skillet with a tight-fitting lid. Let it cook over medium-low heat for around 15 minutes, or until the rice is tender and the broth has been absorbed. In the last few minutes, stir in the broccoli and peas so they cook just right.
Once everything’s done, take the pan off the heat and let it sit, still covered, for 2 minutes. Finally, remove the lid, fluff the rice with a fork, and sprinkle on the green parts of the onions before serving.
- Use leftover rice that has been chilled for best texture and to prevent sogginess.
- Stir frequently to ensure even cooking and to avoid sticking.
- Add vegetables like peas or carrots for extra color and nutrition.
This dish is quick and easy to make, perfect for busy weeknights. It combines savory chicken and flavorful rice in one pan, saving time on cleanup. Plus, it’s a comforting meal that satisfies without much effort.
Serve with a side of steamed greens or a fresh salad to balance the meal. A drizzle of soy sauce or a sprinkle of green onions can add a nice touch of flavor. This dish also pairs well with a light soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if needed to keep it moist. Avoid freezing, as the texture of the rice may change.
