Asian Shredded Chicken with Rice
Asian shredded chicken with rice prepared with soy sauce, ginger, and garlic, served over jasmine rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Jasmine Rice (rinsed) | 2 | Cups |
| Soy Sauce (low sodium) | 0.5 | Cup |
| Honey | 3 | Tbsp |
| Sesame Oil (toasted) | 2 | Tbsp |
| Rice Vinegar | 2 | Tbsp |
| Ginger (peeled and grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
| Green Onions (sliced) | 3 | Count |
| Sesame Seeds (toasted) | 2 | Tbsp |
| Water (for cooking rice) | 4 | Cups |
Instructions
- In a bowl, mix soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic to create the marinade.
- Place chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours.
- Cook the jasmine rice by bringing 4 cups of water to a boil, adding the rice, and simmering until water is absorbed and rice is tender.
- Preheat the oven to 180°C (350°F). Remove chicken from marinade and place in a baking dish. Bake for 25-30 minutes until cooked through.
- Remove chicken from the oven and let it rest for 5 minutes. Shred the chicken using two forks.
- In a large bowl, combine the shredded chicken with the remaining marinade from the bag.
- Serve the shredded chicken over the cooked jasmine rice, garnished with sliced green onions and toasted sesame seeds.
Prep
- Marinate chicken in the refrigerator for at least 2 hours.
Kitchen equipment
Resealable BagBaking Dish