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One-Pan Ginger Chicken and Edamame Rice
The secret to this one-pan meal is letting the chicken breasts gently poach right on top of the simmering rice. As the grains absorb the savory broth, they soak up incredible flavor from fresh ginger, garlic, and lime zest. Bright green edamame and matchstick carrots add beautiful color and texture to the finished dish. You'll finish everything off with a quick stir of soy sauce and toasted sesame oil for a deeply comforting dinner that doesn't leave you with a sink full of dishes.
Ingredients
- 1 pound boneless, skinless chicken breasts, trimmed
- 2 tablespoons high-heat oil, such as canola or safflower, divided
- 1 small yellow onion, finely chopped
- 2 large carrots, cut into matchsticks
- 1 cup frozen shelled edamame
- 2 tablespoons minced peeled fresh ginger 4 medium cloves garlic, minced
- 1 teaspoon fresh lime zest
- 2¼ cups chicken broth
- 1 cup long-grain white rice, such as jasmine or basmati
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly squeezed lime juice
- 3 green onions, green and white parts thinly sliced
- 2 teaspoons toasted sesame seeds
- 1 Pat the chicken dry with paper towels and season with salt and pepper.
Instructions
- 1Pat the chicken dry with paper towels and season with salt and pepper. Surface moisture prevents proper browning. Heat 1 tablespoon of the oil in a 10-inch skillet over medium heat. Add the chicken and cook until golden brown on one side, 4 to 6 minutes. Transfer to a plate.
- 2Add the remaining 1 tablespoon of oil to the skillet. Toss in the chopped onions and cook until soft, about 5 minutes.
- 3Stir in the carrots, edamame, ginger, garlic, and lime zest. Cook until fragrant, about 1 minute, then season to taste with salt and pepper. Stir constantly here so the garlic doesn't burn and turn bitter.
- 4Pour in the chicken broth and white rice, stirring well to combine. Nestle the chicken, browned side up, into the rice mixture and bring to a gentle simmer.
- 5Reduce the heat to medium-low and cover the skillet. Cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit, the liquid is absorbed, and the rice is tender, 15 to 17 minutes.
- 6Remove the chicken from the skillet and transfer it to a cutting board. Take the pan off the heat, then stir the soy sauce, sesame oil, lime juice, and green onions directly into the cooked rice.
- 7Slice the rested chicken into half-inch pieces and arrange them over the rice. Sprinkle the dish with toasted sesame seeds before serving.
Notes
- Prep: Buy pre-shelled frozen edamame to save prep time and make the finished dish easier to eat.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Swap: You can use boneless, skinless chicken thighs instead of breasts if you prefer a richer flavor.