Ingredients
- 4 6-8oz boneless chicken breasts
- 2 tablespoons vegetable oil
- 1 onion, chopped finely
- 8 oz shitake mushrooms, thinly sliced
- 2 tablespoons grated fresh ginger
- 4 garlic cloves, minced
- 1/2 teaspoon grated lime zest plus 2 tablespoons juice
- 3 1/2 cups chicken broth
- 1 1/2 cups long grain white rice
- 4 carrots, peeled and sliced on bias 1/2 inch thick
- 1 cup frozen peas
- 1/3 cup unsalted dry roasted peanuts, chopped
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 scallions, sliced thin on bias
Steps
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon vegetable oil in 12 inch skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on 1 side, 4 to 6 minutes; transfer to plate.
- Add remaining 1 tablespoon vegetable oil to now empty skillet and heat over medium heat until shimmering. Add onion, mushrooms, and 1/2 teaspoon salt and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Stir in ginger, garlic and lime zest and cook until fragrant, about 30 seconds. Stir in broth, rice and carrots, scraping up any browned bits. Nestle chicken, browned side up, into skillet along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover and simmer gently until chicken registers 160 degrees, about 10 minutes.
- Transfer chicken to cutting board, tent loosely with aluminum foil and let rest while finishing rice. Stir peas into rice mixture in skillet, cover and cook until liquid is absorbed and rice is tender, 5 to 10 minutes.
- Off heat, stir peanuts, lime juice, soy sauce and sesame oil into rice mixture, then season with salt and pepper to taste and gently fluff rice mixture with fork. Slice chicken into 1/2 inch thick slices and arrange on top of rice. Sprinkle with scallions and serve.
Source
“One-Pan Wonders,” Cook’s Country
