Craving Chinese? Try this Tasty Recipe!
Chinese cuisine is famous for its bold flavors, spices, and variety of dishes. If you are craving Chinese food, but don’t want to order takeout, we have a delicious recipe for you! This Tasty Chinese Chicken and Brown Basmati Rice recipe will satisfy your cravings and impress your taste buds. It’s easy to make, healthy, and packs a punch of authentic flavors. So put on your apron, and let’s get cooking!
Juicy Chicken and Nutty Basmati Rice
This recipe combines juicy chicken with nutty brown basmati rice to create a filling and flavorful dish. For the chicken, marinate it with soy sauce, honey, ginger, and garlic. This marinade will infuse the chicken with a sweet and salty flavor and tenderize the meat. Then, stir-fry the chicken until it’s golden brown and cooked through. For the rice, cook it with vegetable broth instead of water for an extra boost of flavor. Once the rice is cooked, add some chopped scallions and mix it with the chicken. The result is a delicious, aromatic, and satisfying meal that will make your taste buds dance.
Easy to Make and Healthy to Eat!
Not only is this recipe tasty, but it’s also easy to make and healthy to eat. Brown basmati rice is a better alternative to regular white rice since it has more fiber, vitamins, and minerals. It also has a lower glycemic index, which means it won’t spike your blood sugar levels as much as white rice. The chicken is also a lean and protein-rich meat that will keep you full for longer. This dish is perfect for a quick weeknight dinner or a meal prep option for lunch. You can also customize it by adding your favorite vegetables, such as broccoli, carrots, or bell peppers.
Impress Your Guests with Authentic Flavors
If you are hosting a dinner party or want to impress your guests, this recipe will do the trick. The combination of soy sauce, honey, ginger, and garlic in the chicken marinade creates an authentic Chinese flavor profile. The scallions add a fresh and crunchy garnish that complements the nutty rice. You can also serve this dish with some steamed vegetables, such as bok choy or sugar snap peas, for a colorful and nutritious plate. Your guests will be impressed by your cooking skills and the authentic flavors of this Chinese-inspired dish.
In conclusion, this Tasty Chinese Chicken and Brown Basmati Rice recipe is a winner. It’s easy to make, healthy to eat, and delicious to taste. Whether you are craving Chinese food or want to impress your guests, this recipe will not disappoint. Try it out and let us know how it turned out!
- 3 tbsp low-salt soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp runny honey
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- 2 cloves garlic, crushed
- 4 skinless chicken breasts
- 2 tbsp rapeseed oil
- 2 large carrots (160g), finely sliced
- 1 tbsp ginger, peeled and grated
- a large bunch spring onions (160g), finely chopped
- 200g brown basmati rice
- 450ml low-salt fresh chicken stock
- 320g frozen peas
- 2 tbsp roughly chopped coriander
- STEP 1Combine the soy, hoisin, honey, vinegar, sesame oil and garlic in a large bowl. Reserve 3 tbsp of the marinade and set aside. Put the chicken between two sheets of baking paper, and gently pound with a rolling pan until you reach an even 1cm thickness.
- STEP 2Add the chicken to the marinade bowl, turn to coat and cover. Leave to marinate in the fridge for 3-4 hours or preferably overnight – or, if you don’t have time, at room temperature for at least 30 minutes.
- STEP 3Put the oil in a deep, lidded frying pan over a medium heat. Remove the chicken from the marinade and add to the pan, searing for 3 minutes on each side until golden brown. Transfer the chicken to a plate and cover.
- STEP 4Add the carrots to the pan and fry for 5 minutes until softened. Add the ginger and most of the spring onions, and cook for a further minute until everything is softened and fragrant. Season lightly, stir in the rice, cooking for a minute, then add the stock. Stir and bring to a boil, then reduce the heat, cover and leave to cook for 25 minutes.
- STEP 5Remove the lid and stir in the peas. Nestle the chicken on top, pouring over any resting juices, then cover and cook for a further 15 minutes. Turn off the heat and leave for 5 minutes with the lid on until the rice is tender and the chicken is cooked through. Remove the lid and brush the chicken with the reserved marinade. Serve garnished with the remaining spring onions and coriander.