Cookwith

Name: Ginger-Garlic Chicken Thighs with Veggie Rice Bowl
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 1/2 lbs boneless skinless chicken thighs (about 6 thighs); 1 cup jasmine rice (uncooked); 2 1/4 cups low-sodium chicken broth; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 red bell pepper, diced; 1 cup sugar snap peas, trimmed and cut into thirds; 1/4 cup green onions, thinly sliced; 2 tbsp low-sodium soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tsp honey or maple syrup; 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1/2 lemon, cut into wedges; Fresh cilantro or basil, for garnish (optional)

Ginger-Garlic Chicken Thighs with Veggie Rice Bowl

WarmCracker4412

This high-protein, dairy-free one-pan chicken and rice bowl is perfect for a sunny California evening. Juicy, marinated chicken thighs are seared for maximum flavor and then nestled into fragrant jasmine rice with crisp vegetables and a punchy, Asian-inspired sauce. It’s loaded with fresh aromas from ginger and garlic, pops of color from snap peas and bell peppers, and a finishing drizzle of sesame oil and lemon for brightness. This meal is both satisfying and vibrant, with plenty of protein—delicious as-is and great for lunch leftovers!

Ingredients

Instructions

Mix soy sauce, rice vinegar, honey, grated ginger, and black pepper in a small bowl. Pat chicken thighs dry, then coat with half the marinade. Let sit 10 minutes while prepping veggies.
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high. Sear chicken thighs 2-3 min per side until browned (not cooked through). Transfer to a plate.
Add remaining olive oil to the pan. Sauté garlic, red bell pepper, and snap peas for 2-3 min until just tender. Stir in rice and toast for 1 min.
Pour in chicken broth and remaining marinade. Nestle chicken thighs on top. Bring to a boil, then cover, reduce heat to low, and simmer 18-20 min until rice is tender and chicken is cooked through.
Remove from heat, drizzle with toasted sesame oil, and let stand 5 min. Slice or shred chicken if desired.
Fluff rice, top with green onions, lemon wedges, and fresh cilantro or basil. Serve warm. Add extra lemon juice to taste.