One Pan Garlic Ginger Chicken
We love a good one pan dish over here because that means easy cooking and easy clean up.
We can build SO much flavour along the way with one pan dishes. This is my new fav because it’s super well balanced and healthy! I love the crunch you get from the crispy ginger and garlic – if you’re not a fan of the larger slices of ginger, feel free to chop up finely and fry in the olive oil instead.
You can also sub for chicken breast if that’s more your style (and replace broccoli with really any greens!)
Tip: if you let it cook slightly longer, the rice on the bottom of the pan will crisp up, adding even more texture and nuttiness to the dish!
One Pan Garlic Ginger Chicken
Ingredients
- 4-6 chicken thighs
- Ginger sliced very thinly or chopped finely
- 6 cloves of garlic sliced very thinly or chopped finely
- 2-3 scallions chopped
- 1.5 cups of rice
- 1.5 cups stock
- 1 can coconut milk
- 2 cups chopped broccoli
- 3 tbsp olive oil
- salt and pepper
- lime juice
Instructions
- Pat dry chicken thighs and season generously with salt and pepper
- Thinly slice (or chop finely if you prefer) the ginger and garlic. In a pan over medium heat, add olive oil and fry the garlic and ginger until golden (be careful not to burn here!). Set to the side for later.
- In the same pan, add seasoned chicken thighs and sear for 3-4 minutes on each side until golden. Set to the side.
- Reduce heat to low-medium and add scallions. Sautée for a minute or two and then add rice. Stir and lightly toast for another minute. Add stock, coconut milk, a big pinch of salt, and stir until combined. Increase heat to medium-high until it comes to a bubble.
- Reduce heat to a simmer, add chopped broccoli and the chicken thighs, cover and let cook for 15-20 minutes (or until rice has absorbed all of the liquid and chicken is cooked through).
- Fluff up rice once finished, adjust seasoning (salt & pepper), and finish off with a big squeeze of lime to brighten the whole dish up.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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Delicious meal! I was running late so I threw my garlic and chunks of ginger into a mini food processor to chop it up before frying. The recipe doesn’t express how wonderfully coconut-forward the rice is. With the fried garlic/ginger and some scallion greens to top it off, it’s so good!
My rice turned to mush? I followed Instructions…any suggestions