This is one of those meals that I could make on repeat every week because it’s so comforting, comes together quickly in one pot, uses ingredients I always have on hand, and it’s great for digestion. What you end up with is rice infused with ginger, onion, and soy sauce that’s topped with beautifully browned chicken. You can even add some greens at the end if you feel like you need them.
Ingredient highlight
Ginger! gets it’s medicinal effects from a substance called gingerol. It is a carminative, which means it helps get rid of gas and soothes our digestive system. It can also boost the immune system and reduce inflammation.
Servings 4 – 6
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 1.5 lbs boneless skinless chicken thighs
- ½ tsp kosher salt
- Black pepper
- 2 tbsp olive oil, divided
- 1 yellow onion, chopped or thinly sliced
- 2 carrots, chopped
- 3- inch piece of ginger, sliced into thin strips
- 1 cup jasmine white rice, rinsed*
- 2 cups water
- ¼ cup soy sauce or tamari
- 2 tbsp rice vinegar
- 2-4 cups finely chopped kale (optional)
- Chopped fresh herbs, for topping (scallions, cilantro, mint, and/or basil)
- *Add rice to a fine mesh sieve and rinse while agitating the grains with your hands until the water runs mostly clear. This will help remove excess starch on the rice, which ensures the rice is not gummy.
- Note: ~ you can also do this in a large heavy bottomed skillet with a tight fitting lid. If you have one, use it! My cast iron skillet doesn’t have a lid, so I used my dutch oven.
Instructions
- Season the chicken on one side with the salt and some pepper.
- In a large dutch oven over medium-high heat, warm 1 tablespoon olive oil. Add the chicken (salted-side-down) and cook for 3 minutes or until browned. Transfer to a plate (you’ll finish cooking it later).
- To the pot, add the remaining 1 tablespoon olive oil, onion, carrots, and a pinch of salt. Cook for about 3 minutes or until the onions/carrots have softened, stirring occasionally and scraping up any chicken bits stuck to the pot. Stir in the ginger and cook for 1 more minute, stirring occasionally.
- Stir in the rice to combine, then stir in the water, soy sauce, and vinegar. Arrange the chicken (raw side facing down) on top. Pour any juices left on the plate back into the pot.
- Bring to a boil, then cover with a tight fitting lid and simmer over low heat for 20 minutes. If the rice is not cooked through at this point, cover and continue to cook (add a bit more water if there isn’t any in the bottom of the pot). Transfer the chicken to your cutting board.
- If adding kale, scatter it on top. Cover with the lid and let it simmer for 1-2 more minutes to soften the greens, then fluff/stir to gently mix everything together.
- Let the rice sit for 5 minutes while you chop up chicken. You can fish out the big chunks of ginger, though someone will inevitably get a chunk in their bowl!
- Serve the rice topped with the chicken and herbs.
Items you can prep ahead (optional)
- Chop or thinly slice 1 yellow onion,
- Chop 2 carrots
- Thinly slice a 3-inch piece of ginger
- Finely chop 2-4 cups kale (optional)
- Make the recipe!
Substitutions:
- To make vegetarian, crisp up some seasoned tofu chunks in the skillet instead of chicken and follow the recipe as is.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with plenty of fresh herbs.
- Put a fried egg on top.
Can this be made in an instapot?
I haven’t tested it in the instant pot, but it would definitely work. I would cook it on high for 5 minutes, then let it naturally release for 10.
can this be made with brown rice?
Brown rice takes double the amount of time to cook, so you could try it with brown rice and cook it for 30-40 minutes. You may need to add more water (1/2 cup maybe) since it cooks for a longer time.