Ginger Garlic Chicken with Sautéed Spinach and Brown Rice
Tips for Experienced Cooks
To elevate the dish, consider toasting the black pepper and adding a splash of soy sauce or tamari while cooking the chicken to impart more umami flavor. You might also want to butterfly the chicken breasts before chopping them for more consistent cooking. Using a mix of brown and wild rice can add an interesting texture contrast.
Step 1: Prepare the Chicken
In a large bowl, combine the chopped chicken breasts, minced garlic, grated ginger, salt, and pepper. Mix well to evenly coat the chicken.
- 1.5 pounds boneless, skinless chicken breasts (chopped)
- 4 cloves garlic (minced)
- 2 inch piece fresh ginger (peeled and grated)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Step 2: Cook the Brown Rice
Bring 4 cups of water to a boil in a medium saucepan. Add the brown rice, cover, and reduce heat to low. Simmer for 25-30 minutes, until rice is tender.
- 2 cups brown rice
Step 3: Sauté the Spinach
Heat the olive oil in a large skillet over medium heat. Add the fresh spinach and sauté until wilted, about 3-5 minutes.
- 1 pound fresh spinach
- 2 tablespoons olive oil
Step 4: Cook the Chicken
Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until chicken is cooked through, about 8-10 minutes.
- Chicken from Step 1
Step 5: Serve
Divide the cooked brown rice, sautéed spinach, and ginger garlic chicken evenly among 4 plates.
Meat, Eggs, & Dairy
- 1 1/2 pounds chicken breast
Fresh Produce & Herbs
- 1 pound fresh spinach
- 2 inches ginger
Seasonings & Spices
- 4 cloves fresh garlic
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Pantry Items
- 2 cups brown rice
- 2 tablespoons olive oil
