Chicken with ginger rice and Asian greens

Fiona Anderson

Chicken with ginger rice and Asian greens is essentially another one-pan-wonder with greens simply added on the side. Fresh ginger gives the rice a real kick and brings a beautiful heat to the dish. Effortless and delicious!

Ingredients

50 ml	Peanut oil
4	Boneless chicken thighs, use up to 6 chicken thighs, skin on (Main)
4 cloves	Garlic, peeled and finely sliced
4 cm	Fresh ginger, peeled and finely sliced into match sticks
2 cups	Jasmine rice
4 heads	Asian greens, medium-sized

Directions

1. Heat oven to 200C. Heat peanut oil in a large oven-proof frying pan over a high heat. Lightly season chicken thighs with a little salt and pepper and place, skin-side down, in pan. Cook until nicely coloured. Remove chicken from pan, roughly chop into 2cm pieces and set aside.
2. Add garlic and ginger to the same pan and sweat without colour for 1 minute. Add jasmine rice and chicken and stir through ginger and garlic for a further minute before adding enough water to cover the rice and chicken by 1cm. Sprinkle with a pinch of sea salt and pepper and place into oven. Cook for 15 minutes or until rice is just cooked and water is completely absorbed.
3. Remove pan from oven and allow to cool for 5 minutes before serving.
4. Bring a medium sized pot of water to the boil and blanch Asian greens for 30 seconds before draining and serving with the chicken and rice.