MY ABSOLUTE FAVORITE CHICKEN & RICE DISH THAT I PICKED UP TRAVELING... | SAM THE COOKING GUY

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor profile.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Hot sauce is often less expensive and adds heat.

Start by prepping the chicken thighs, removing the bone and excess skin.

Season the chicken thighs with sesame oil and kosher salt, rubbing it in well.

Set the seasoned chicken aside.

Rinse 2 cups of short grain white rice in water until the water runs clear, about three times.

Drain the rice and place it in the rice cooker.

Add 2 cups of chicken broth to the rice cooker.

Add 4-5 smashed garlic cloves, 4-5 slices of ginger (skin on), and 3-4 sliced green onions to the rice cooker.

Stir the ingredients in the rice cooker gently to combine.

Place the seasoned chicken thighs on top of the rice, skin side up.

Close the rice cooker lid and set it to the white rice setting or turn it on until it clicks off when done.

While the rice is cooking, prepare the green onion ginger sauce by heating 5-6 tablespoons of neutral oil in a pot until it reaches about 350°F.

Add 1/4 cup of fresh chopped ginger to the hot oil and stir for 20 seconds.

Add 1/3 cup of diced green onions to the pot and stir for another 30 seconds.

Remove the sauce from heat and mix in 1/2 teaspoon of kosher salt and 1/2 teaspoon of soy sauce.

Set the sauce aside until the chicken and rice are ready.

Once the rice cooker indicates it's done, open it to check the chicken and rice.

Remove the chicken and ginger pieces from the rice cooker, leaving the garlic cloves in the rice.

Fluff the rice and serve it in a bowl, placing pieces of chicken on top of the rice.

Enjoy the dish, noting the flavors and tenderness of the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens