Are you ready to tantalize your taste buds with a dish that perfectly balances zesty lime and spicy ginger? Our Lime Ginger Chicken and Rice with Edamame, Carrots, and Shiitakes is not just a meal; it's an experience that will transport you straight to the vibrant streets of Asia! With just 40 minutes of your time, you can whip up a colorful, nutritious feast that serves four and leaves everyone craving more. Dive into this delightful recipe that combines tender chicken, fresh vegetables, and aromatic jasmine rice—your dinner table is about to get a serious upgrade!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, diced
- 1 cup jasmine rice
- 1 cup edamame, shelled
- 1 cup carrots, sliced
- 1 cup shiitake mushrooms, sliced
- 2 tbsp ginger, grated
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing chicken thighs into 1-inch cubes, grating fresh ginger, slicing carrots and shiitake mushrooms, and measuring out remaining ingredients.
- Rinse jasmine rice thoroughly under cold water until water runs clear. Drain and set aside.
- In a medium saucepan, combine rice with 1½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed.
- While rice cooks, heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper.
- Add chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and nearly cooked through.
- Add sliced carrots, shiitake mushrooms, and grated ginger to the skillet. Sauté for 3-4 minutes until vegetables begin to soften.
- Stir in edamame, lime juice, and soy sauce. Cook for an additional 2-3 minutes, ensuring chicken is fully cooked and vegetables are tender.
- Remove from heat and let rest for 2 minutes to allow flavors to meld.
- Fluff the cooked rice with a fork and divide among four plates. Top with the chicken and vegetable mixture.
- Garnish with additional lime wedges or chopped fresh cilantro if desired, and serve immediately.
Tips
- Prep Ahead: To save time, chop your vegetables and dice the chicken thighs in advance. You can store them in the fridge for up to a day before cooking.
- Rice Rinsing: Don’t skip rinsing the jasmine rice! This step removes excess starch and ensures your rice is fluffy and not sticky.
- Adjust the Heat: If you prefer a spicier kick, consider adding a dash of chili flakes or sriracha when sautéing the chicken and vegetables.
- Fresh Ingredients: Use fresh ginger for the best flavor. If you can’t find shiitake mushrooms, feel free to substitute with another variety like cremini or button mushrooms.
- Garnish for Flair: A sprinkle of chopped cilantro or a few lime wedges on top before serving not only enhances the presentation but also adds an extra burst of flavor.
- Meal Prep: This dish makes for excellent leftovers! Store in an airtight container in the fridge for up to three days, and simply reheat in the microwave when you're ready to enjoy again.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 40g
Protein: 30g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 120mg
