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Ingredients
- 1 Tbsp canola oil
- 4 skinless, boneless chicken thighs
- 2 minced cloves garlic
- 1 Tbsp minced ginger
- 1 1/2 cups jasmine rice rinsed well and drained
- 3 cups chicken broth
- 3 Tbsp hoisin sauce
- 1 tsp chili-garlic sauce
- 1 1/2 cups sliced brown mushrooms sliced
- 4 baby bok choy sliced in half length wise
- 1 tsp dark sesame oil
Details
Preparation
Step 1
Heat a large pot over medium-high. Add canola oil, then chicken. Cook until golden brown, 2-3 minutes per side. Transfer chicken to a plate. Add garlic ginger and rice to pot. Cook stirring constantly, for 1 minute. 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, 10-12 minutes.
Remove lid. Lay greens over chicken and rice. Cover and simmer until greens are just tender, about 5 ,ore minutes. Drizzle sesame oil over finished dish before serving.
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