This chicken dinner recipe is a simplified version of Chinese soy chicken. Traditionally, you need to marinade the entire chicken and cook it.
But this recipe only uses one chicken part which is boneless skinless chicken thighs. (Of course, you can substitute thighs with boneless skinless chicken breasts.) The reason of doing so will save you from all the carving and other challenges of cooking the entire chicken.
Total Time: 50-55 Minutes Prep Time: 15 Minutes
Cook Time: 35-40 Minutes Serving: 4
Another big twist is using the wild rice instead of traditional steamed white rice. On top of that, there is broccoli. In short, this whole dinner is loaded with fiber. So, you won't feel guilty after filling up your belly. If you are watching your carb intake, you can completely skip the rice part. And this chicken dinner recipe is still amazingly delicious.
On the day of serving this delicious recipe, I had some sautéed zucchini leftover. So, I stirred it in when the broccoli was done to warm up the zucchini.
This gave you another idea, didn’t I? Yes, if you don't have broccoli, feel free to replace it with zucchini. Having either one of these vegetables soaking up the delicious juice and dripping from the chicken is out of this world.
(A side note...the way how you cook the broccoli for this chicken dinner recipe is very similar to the way how you cook the "Simply Sauteed Broccoli" The only difference is that this recipe will use the same pot in which you will cook the chicken first, and then the vegetables. So, all the brown bits from the meat will blend in with other ingredients and give a perfect touch.)
Yes, you can double this recipe. Just bear in mind that your cook time will be longer because you need more time to brown all the meat.
Once you get the grip of preparing this chicken dinner recipe, you can put many twists to it and create many different themes of chicken and rice dinner ideas. Here are just some few suggestions, such as Thai, Indian, Vietnamese, Italian and so forth. The list is endless.
Anyway, if my little picky eater is so addicted to this recipe (my son asked me to cook it again the next day and he ate 4 pieces of chicken thighs when I first served this dinner), I am sure that you will cook this Chinese chicken and rice dish over and over again.
8 pieces Boneless Skinless Chicken Thigh (4-6oz / 113-170g each)
2 small Broccoli crown (cut into florets; about 1lb / 454g)
1/4-1/3 cup (1.7-2.3oz / 50-67g)water
2 tablespoon Canola Oil
1 pinch crushed red pepper
1 teaspoon of each of the following:
Ground ginger powder
Superior light soy sauce
Superior dark soy sauce
2 cups (14oz / 403g) par-boiled Wild rice mix
3 cups (21oz / 605g) Chicken broth
2 teaspoon Extra Virgin Olive Oil
4 Scallion (diced)
Serve This With:
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