Meals / 32 min
Ginger lime chicken rice
Juicy chicken thighs with jasmine rice, snap peas and a quick ginger-lime pan sauce.
- Prep
- 12 min
- Total
- 32 min
- Serves
- 3 bowls
This weeknight rice bowl gets its character from a bright pan sauce rather than a long ingredient list. Ginger, lime and soy gloss the chicken and snap peas while the rice catches every last drop.
Ingredients
- 1 cup jasmine rice
- 1½ cups water
- 12 ounces boneless skinless chicken thighs, sliced
- 1 tablespoon neutral oil
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1 teaspoon honey
- 2 cups snap peas
- 2 scallions, sliced
Method
- 1. Rinse rice, combine with water in a saucepan, bring to a boil, cover and simmer for 15 minutes. Rest covered for 5 minutes.
- 2. Heat oil in a skillet over medium-high heat. Cook chicken for 6 minutes until browned and cooked through.
- 3. Add garlic, ginger and snap peas and cook for 2 minutes.
- 4. Stir soy sauce, lime juice and honey together, pour into the skillet, and toss for 1 minute. Serve over rice with scallions.
Estimated nutrition
- calories
- 535 calories
- fat
- 18 g fat
- carbohydrate
- 59 g carbohydrates
- protein
- 34 g protein
- fiber
- 4 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use tofu or tempeh instead of chicken.
- Brown rice can replace jasmine rice; allow extra cooking time.
- Broccoli florets can replace snap peas.
Good to know
Resting rice covered after cooking lets the grains finish steaming and keeps the bowl fluffy.
Questions, answered.
Can I use chicken breast?
Yes. Slice it thinly and cook just until opaque so it stays tender.
How do I keep the sauce bright?
Add the lime juice off the heat so its fresh flavor is not lost in a long simmer.