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chicken stock texmati rice scallions chicken salt bundle of broccolini cooking oil gingerroot garlic soy sauce orange marmalade
Viewed: 55 - Published at: 5 years agoIngredients
- 2 1/4 cups chicken stock, divided
- 1 cup Texmati rice or white rice
- 1 small bunch of scallions, thinly sliced on an angle
- 1 1/2 pounds boneless skinless chicken, white or dark meat (3 breast halves or 5 to 6 thighs)
- Salt and pepper
- 1 large bundle of broccolini, trimmed and cut into 2-inch pieces
- 3 tablespoons high-temperature cooking oil, such as canola, safflower, or peanut, divided
- 1 inch of fresh gingerroot, peeled and grated or finely chopped
- 3 to 4 garlic cloves, finely chopped
- 1/3 cup tamari (aged soy sauce), soy sauce, or low-sodium soy sauce
- 1/2 cup orange marmalade
Method
- Bring 1 3/4 cups of the stock to a boil in a medium saucepan.
- Stir in the rice, cover, reduce the heat to a simmer, and cook for 15 to 18 minutes, until tender.
- Add the scallions and fluff with a fork.
- Bring a few inches of water to a boil for the broccolini.
- Meanwhile, thinly slice the thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice.
- Season the sliced chicken with salt and pepper.
- To the boiling water add some salt and the broccolini.
- Parboil the broccolini for 3 to 4 minutes, then drain, run under cool water, and reserve.
- Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.
- To the very hot pan, add the chicken and stir-fry until golden, no more than 5 minutes.
- Remove the chicken to a plate and reserve.
- Add the remaining tablespoon of oil to the pan, along with the ginger and garlic.
- Stir for 30 seconds, then add the tamari, marmalade, and the remaining 1/2 cup stock.
- Add the chicken and broccolini back to the pan to heat while the sauce is thickening.
- Serve the chicken and broccolini over rice.
