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Edamame-Ginger Rice
Tender chicken breasts poach directly in a fragrant bed of ginger-scented rice for a complete one-pan meal. Bright green edamame, matchstick carrots, and fresh lime zest add color and zesty flavor to the savory grains. It comes together in about thirty minutes, making it an ideal choice for busy weeknight dinners. A finishing touch of soy sauce, toasted sesame oil, and fresh green onions brings deep, comforting flavor to every bite.
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 and season it with salt and pepper. Warm one tablespoon of the oil in a 10-inch skillet over medium heat, then sear the chicken for four to six minutes until the bottom is golden brown. Move the chicken to a plate.
- 2Pour the remaining tablespoon of oil into the skillet. Toss in the chopped onions and cook them for about five minutes until they soften.
- 3Mix in the carrots, shelled edamame, minced ginger, garlic, and lime zest. Cook everything for one minute until it smells fragrant, then season with salt and pepper to your liking.
- 4Pour in the chicken broth and the white rice, stirring well to mix all the ingredients.
- 5Place the seared chicken back into the skillet, resting it on top of the rice mixture with the browned side facing up. Bring the liquid to a gentle simmer.
- 6Lower the heat to medium-low and cover the skillet. Let it cook for 15 to 17 minutes until the rice is tender, the broth is fully absorbed, and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- 7Take the chicken out of the skillet and set it on a cutting board. Take the pan off the heat, then stir the soy sauce, sesame oil, fresh lime juice, and sliced green onions directly into the cooked rice.
- 8Cut the rested chicken into half-inch slices and lay them over the finished rice. Garnish the entire pan with toasted sesame seeds before serving.