Ingredients
- 1 tablespoon sesame oil
- 1 pound skinless, boneless chicken thighs, cubed
- 2 green onions, finely chopped, light and dark green parts divided
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 (900 ml) carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
- 2 cups long grain white rice
- 1 cup small broccoli florets
- 1 cup frozen peas
Why This Recipe Is So Tasty
Cooking Techniques
- Cook the chicken thoroughly before adding the rice to ensure it is fully done.
- Stir frequently to avoid sticking and to evenly distribute flavors throughout the dish.
Directions
Warm some oil in a large non-stick skillet over medium-high heat. Add the chicken and cook it for about 6 minutes, until it’s nicely browned. Toss in the light parts of the onions, garlic, and ginger, and stir everything together for another minute to release those flavors. Pour in the broth and add the rice, then cover the pan with a tight-fitting lid. Let it cook gently over medium-low heat for 15 minutes, or until the rice is tender and the liquid has been soaked up. During the last few minutes, stir in the broccoli and peas so they cook just right. Once it's done, take the pan off the heat and let it rest, still covered, for a couple of minutes. Finally, fluff the rice with a fork and sprinkle the green parts of the onions on top before serving.
