Due to the simplistic and tasty success of my Ginger-Scallion Noodles (which is also in my green Super Shortcut book), I wanted to adapt this incredibly tasty and lighter dish into something even healthier featuring chicken and brown (or white) rice. Featuring a Cantonese ginger-scallion oil comprised of just a few basic ingredients and generally served with steamed chicken, I give you one of the easiest and most satisfying guilt-free meals known as Ginger-Scallion Chicken & Rice. Down 40 pounds in 3 months, it’s one of the key things I’ve been eating on my slimming journey and I am so excited to share it with you!
Make The Rice
Make the Ginger-Scallion Oil
Marry The Rice With The Oil
Add The Chicken
The Ginger-Scallion Chicken & Rice Taste Test
Instant Pot Ginger-Scallion Chicken & Brown Rice
Due to the simplistic and tasty success of my Ginger-Scallion Noodles, I wanted to adapt this incredibly tasty and lighter dish into something even healthier featuring chicken and brown rice. Featuring a Cantonese ginger-scallion oil comprised of just a few basic ingredients and generally served with steamed chicken, I give you one of the easiest and most satisfying guilt-free meals known as Ginger-Scallion Chicken & Rice. Down 40 pounds in 3 months, it's one of the key things I've been eating on my slimming journey and I am so excited to share it with you!
- 2 cups brown, white or jasmine rice, rinsed
- 2 cups broth of your choice or water
The Ginger-Scallion Oil
- 1 bunch scallions, roughly chopped
- 4-inch (approx) knob of ginger, peeled and roughly chopped
- 2/3 cup vegetable or avocado oil
- 2 teaspoons low-sodium soy sauce, tamari or coconut aminos
- 1/2 teaspoon kosher salt
- 1 pound of pre-cooked chicken (I like the grilled chicken strips from Costco) or rotisserie chicken meat
- Add the rinsed rice and broth (or water) to the Instant Pot. Stir until the rice is submerged in the liquid. Secure the lid, move the valve to the sealing position and hit Pressure Cook or Manual on High Pressure. Go for 15 minutes for brown rice and 3 minutes for white or jasmine rice. When done, allow a 10-minute natural release followed by a quick release.
- Make the ginger-scallion oil by adding the roughly chopped ginger and scallion to a food processor. Blend until finely minced. Add the oil to a salad dressing shaker or large bowl, followed by the minced ginger and scallions, soy sauce and salt. Shake (or mix) until well combined.
- Pour the oil over the rice and add the chicken (see Jeff's Tips). Stir until well-combined and serve!
You can also sub chilled, cooked shrimp or chilled crab meat for the chicken!
Is there any reason not to just add the oil, salt, and soy sauce to the food processor and give it a pulse to mix with the chopped ginger and scallions? Saves washing another bowl.
Is 3/4 cup oil correct? Seems like an awful lot. Thanks.
Sure is. It’s not a lot when divided amongst 4-6 servings 😉
I was in Costco and looked for the chicken strips after I watched your video making chicken fajitas. They didn’t have them. I was surprised because they ALWAYS have them! They did have something similar so I bought that item. Probably a”supply chain” problem…
can I use Olive oil? I can’t wait to make this! waiting for my 4th book from you. I am sorry you won’t be in Tennessee. I wish you all the best.
OO will change the flavor profile significantly. Try avocado oil!
In your original ginger noodle recipe you suggested adding more veggies. Would that work with this recipe too?
If I don’t have fresh ginger can I use ginger in a tube?
So we did this tonight! Good googly it’s amazing. I added zucchini zoodles to ours and used wild rice. Will change that to brown rice, since the wild rice didn’t soaked up enough of that delicious oil.
And we will put a larger amount of ginger as well!
Thank you, we cleaned the pot!!!
Do you have the nutrition facts to go with this recipe? Serving size, calories, etc?
Use a nutrition calculator and plug in your ingredients used for the most accurate results.
Hi Jeffrey,I have been following your recipes of the last three years.
so glad to see you back and busy.
love what you do.
Wow!!!! Flavor galore!!! Definitely a doer againer!!!!
Could you slice some chicken breasts and put them in a steamer basket / trivet above the rice while it cooks?