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Active Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:6Yield:6 servings, generous 1 cup eachJump to Nutrition Facts
Active Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:6Yield:6 servings, generous 1 cup each
Active Time:20 mins
Active Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Yield:6 servings, generous 1 cup each
Yield:
6 servings, generous 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupsreduced-sodium chicken broth2tablespoonsfinely chopped garlic2tablespoonsfinely grated fresh ginger½cupuncooked white rice1tablespoonreduced-sodium soy sauce1teaspoontoasted sesame oil1-2 teaspoons hot chile paste or hot chile sauce1 cup shredded cooked chicken (see How To)2scallions, finely chopped1tablespoonsesame seeds, toasted (see Tip)
Cook Mode(Keep screen awake)
Ingredients
8cupsreduced-sodium chicken broth
2tablespoonsfinely chopped garlic
2tablespoonsfinely grated fresh ginger
½cupuncooked white rice
1tablespoonreduced-sodium soy sauce
1teaspoontoasted sesame oil
1-2 teaspoons hot chile paste or hot chile sauce
1 cup shredded cooked chicken (see How To)
2scallions, finely chopped
1tablespoonsesame seeds, toasted (see Tip)
DirectionsCombine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.TipsTo toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.How to Poach Chicken BreastsIf you don’t have leftover chicken but you want to make a recipe that calls for cooked chicken, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw chicken = about 2 1/2 cups chopped or shredded cooked chicken)Originally appeared: EatingWell Magazine, January/February 1995; updated October 2022
Directions
Combine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.TipsTo toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.How to Poach Chicken BreastsIf you don’t have leftover chicken but you want to make a recipe that calls for cooked chicken, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw chicken = about 2 1/2 cups chopped or shredded cooked chicken)
Combine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.
Tips
To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
How to Poach Chicken Breasts
If you don’t have leftover chicken but you want to make a recipe that calls for cooked chicken, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw chicken = about 2 1/2 cups chopped or shredded cooked chicken)
Originally appeared: EatingWell Magazine, January/February 1995; updated October 2022
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Nutrition Facts(per serving)149Calories3gFat18gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
