Lunch: Chicken Steamed Over Ginger-Garlic Rice Recipe | Myrecipes

Recipe by Julia Lee We've taken a specialty of Singapore, Hainanese chicken, and adapted it for a quick dinner without sacrificing its succulence. Fresh vegetables and an intense cilantro sauce add crunch and flavor.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Steamed Over Ginger-Garlic Rice Recipe | Myrecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 shallots, halved
2 1/4-in. piece ginger, peeled and thickly sliced, divided
2 garlic cloves, divided
3 tablespoons vegetable oil
2 cups long-grain rice
4 cups reduced-sodium chicken broth
2 boned, skinned chicken breast halves (about 1 1/2 lbs. total)
2 green onions, chopped
1 cup loosely packed cilantro leaves and tender stems
2 scant tbsp. lime juice, plus 2 limes
1 green jalapeño chile, sliced and stemmed
1 red jalapeño chile, sliced and stemmed
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/2 English cucumber, sliced

Instructions

Whirl shallots, 2 slices ginger, and 1 garlic clove in a food processor until well chopped. Heat vegetable oil in a 5- to 6-qt. dutch oven over medium heat. Add shallot mixture and cook, stirring, until garlic begins to brown, about 2 minutes. Add rice and stir until well coated in oil.
Stir in broth and place chicken on top of rice. Cover and cook, without stirring, until chicken is cooked through and rice is tender, 15 to 20 minutes.
Meanwhile, purée green onions, remaining ginger and garlic, the cilantro, lime juice, green jalapeño, soy sauce, sesame oil, and 2 tbsp. water in a blender. Transfer to a bowl. Cut limes into wedges.
Lift chicken from pot and slice. Transfer rice to a platter and arrange chicken on top. Serve with limes, sliced red jalapeño and cucumber, and cilantro-ginger sauce.
Note: Nutritional analysis is per serving, with 2 tbsp. sauce

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