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
- 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!