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Meat
Medium
6 Servings
Allergens 
50 Minutes
Diets
No Diets specified
My kids are always requesting different variations of Chinese chicken, yet somehow many of them seem to fall short of tasting authentic. When I tested this recipe, I was told that this was a keeper by my pickiest eater (although of course she didn’t touch her veggies!). Check out the video here.
2 tablespoons oil
4 chicken breasts (about 2 and 1/2 pounds or 1 and 1/4 kilograms), diced into 1- and- 1/2-inch (4-centimeter) cubes
salt, to taste
pepper, to taste
4 cloves garlic, minced
1 and 1/2 cups water
1 cup white rice, rinsed
1/4 teaspoon dried ginger or 1 cube Dorot Gardens Frozen Ginger
1/4 cup Glicks Soy Sauce
2 tablespoons rice vinegar
1/2 cup Gefen Honey
1 and 1/2 tablespoons hot sauce (or to taste)
3–4 cups frozen broccoli florets, thawed
1 cup sliced baby carrots
1 red pepper, diced
10 ounces (280 grams) baby bella mushrooms, cleaned and sliced
3 tablespoons cornstarch
roasted and salted cashews, for garnish (optional)
Heat oil in a large pot over medium heat. Add chicken. Season with salt and pepper, and sauté for four to five minutes, flipping over during cooking. Add minced garlic and sauté for two minutes, until fragrant. Then add water, rice, ginger, soy sauce, rice vinegar, honey, and hot sauce, and stir.
Cover the pot and bring to a boil. Stir, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.
After about 10 minutes of cooking, add the vegetables to the pot, on top of the rice and chicken mixture, and do not mix. Make sure the rice stays below the water line or it won’t cook evenly. Simmer another 15–20 minutes, or until most of the water is absorbed, and then stir to blend flavors.
Combine 1/3 cup of water with the cornstarch. Add the mixture to the pot and stir, cooking until the sauce thickens, about three to four minutes. Garnish with cashews and serve immediately. Enjoy!
Photography: Hudi GreenbergerStyling: Janine Kalesis
How Would You
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Qunioa? Do you think the would be good with qunioa?
I think so. But cooking times will vary.
How much cornstarch For some reason there’s a question mark where it says to combine the water with cornstarch.. how much water should be combined with the cornstarch?
1/3 cup
Delicious and easy! This recipe is a keeper!
YUM! I skipped the cornstarch and made it with linguine and different vegetables but it was awesome! Thank you for the Chinese dish in the comfort of my home 😉
This is probably one of the best dishes I’ve ever made! It’s going to become a regular around here! It was so easy and quick to prepare.
Beyond delicious Just made this so incredibly yummy..love how moist and flavorful the chicken and veggies are
Thx
Great one pot supper I make this all the time for supper. I switched out the rice for barley. I cook the barley separately first, and then add it in when you’re supposed to add the rice. Delicious and healthy!
Great!