Ginger chicken and rice

Ingredients

• 220 gSkinless chicken breast, raw — thinly sliced
• 160 gCooked white rice
• 100 gCarrot — thinly sliced
• 100 gZucchini — thinly sliced
• 8 gFresh ginger — finely grated
• 15 gReduced-sodium soy sauce
• 8 gOlive oil
• 60 mlWater

Steps

1. 1

   Prepare the sauce

   Stir the grated ginger, reduced-sodium soy sauce and water together. Have the vegetables ready before heating the skillet.

2. 2

   Cook the chicken

   Heat the oil over medium heat. Add chicken in a single layer and cook for 3–4 minutes, turning once; use two batches if the skillet is crowded.

3. 3

   Steam the vegetables

   Add carrot, zucchini and ginger sauce. Cover and simmer gently for 6–8 minutes until the vegetables soften and the chicken reaches 165°F / 74°C.

4. 4

   Serve with rice

   Warm the cooked rice until steaming hot, reaching 165°F / 74°C if reheating leftovers. Divide between bowls and spoon the chicken, vegetables and sauce over it.

Notes

• Cool cooked rice promptly in a shallow container, refrigerate and use within 24 hours. Reheat once to 165°F / 74°C.
• Choose a gluten-free tamari if required and check its sodium content; the estimate uses reduced-sodium wheat-containing soy sauce.