Shogayaki Chicken and Apricot Rice Recipe

Name: Shogayaki Chicken and Apricot Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Boneless, Skinless Chicken Breasts; 1/2 cups Low Sodium Soy Sauce; 1/2 teaspoons Ground Ginger; 2 Tablespoons Rice Wine Vinegar; 3 cloves Garlic, Pressed; 1 Tablespoon Cornstarch; 1 Tablespoon Sesame Seed Oil; 2 whole Green Onions, Chopped; 2 cups Low Sodium Chicken Broth; 1/2 teaspoons Ground Ginger; 1 pinch Kosher Salt; 1 cup Jasmine Rice - Uncooked; 1/2 cups Dried Apricots, Diced; 1/4 cups Rice-wine Vingear; 1 Tablespoon Orange Zest

Servings: persons

1- 1/2 pound Boneless, Skinless Chicken Breasts
1/2 cups Low Sodium Soy Sauce
1/2 teaspoons Ground Ginger
2 Tablespoons Rice Wine Vinegar
3 cloves Garlic, Pressed
1 Tablespoon Cornstarch
1 Tablespoon Sesame Seed Oil
2 whole Green Onions, Chopped
2 cups Low Sodium Chicken Broth
1/2 teaspoons Ground Ginger
1 pinch Kosher Salt
1 cup Jasmine Rice - Uncooked
1/2 cups Dried Apricots, Diced
1/4 cups Rice-wine Vingear
1 Tablespoon Orange Zest

1
Cut chicken into 1-inch pieces.
2
Set aside.
3
In a small bowl, whisk together the soy sauce, ginger, vinegar, garlic and cornstarch.
4
Add chicken, toss to coat.
5
Heat sesame seed oil in large skillet over medium high heat.
6
Add chicken and soy mixture to skillet.
7
Cover and cook for about 10-12 minutes, turning occasionally.
8
Garnish with chopped green onion.
9
For the rice, in a large saucepan, bring to a boil the broth, ginger and salt.
10
Add rice and cook according to package directions (mine says to cover and simmer for 20 minutes).
11
While cooking, in a small saucepan add apricots, rice wine vinegar and orange zest.
12
Simmer on low until rice is done cooking.
13
When ready to served, pour apricot mixture into rice, stir until combined and serve.
14
(Recipe adapted from Cuisine Lite.)

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1- 1/2 pound Boneless, Skinless Chicken Breasts, 1/2 cups Low Sodium Soy Sauce, 1/2 teaspoons Ground Ginger, 2 Tablespoons Rice Wine Vinegar, and more.

Yes, Shogayaki Chicken and Apricot Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shogayaki Chicken and Apricot Rice

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