Name: Sesame Chicken, Cabbage, Mushroom & Ginger Stir-Fry with Jasmine Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 0.68 kg cremini mushrooms; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 1 ½ medium heads napa cabbage; black pepper; brown sugar; chili-garlic sauce; cornstarch; rice vinegar; sesame seeds; soy sauce; toasted sesame oil

Sesame Chicken, Cabbage, Mushroom & Ginger Stir-Fry with Jasmine RiceSesame Chicken, Cabbage, Mushroom & Ginger Stir-Fry with Jasmine Rice — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

0.68 kg cremini mushrooms

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

1 ½ medium heads napa cabbage

black pepper

brown sugar

chili-garlic sauce

cornstarch

rice vinegar

sesame seeds

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel and mince ginger and garlic. Place both in a small bowl along with soy sauce, oil, sesame seeds, water, cornstarch, vinegar, sugar, chili-garlic sauce, and pepper. Stir to combine the stir-fry sauce and set aside.

Trim and cut green onions crosswise into thin pieces. Place half in a large bowl. (Reserve remaining green onions for serving.)

Trim off and discard root end of each cabbage; quarter lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl with the green onions.

Thinly slice mushrooms. Add to the bowl and set aside.

Pat the chicken dry with paper towels and cut into bite-sized pieces.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes.

Add veggies to the pot and stir-fry until veggies are tender and chicken is cooked through, 6-7 minutes.

Add stir-fry sauce to the pot and continue to cook until sauce thickens, about 1 minute. Remove from heat.

To serve, divide rice and stir-fry between plates or bowls. Top with reserved green onions and enjoy!

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