Chicken and rice is a staple for me. Start with the basic protein and carb combo. It's easy to play around with the concept, adding flavors or vegetables that you have on hand. I happened to have a can of pineapple chunks and this is the result.
What you will need
4 cloves Garlic
2 inches Fresh Ginger
1 Tbsp Chicken Bouillon
1/4 cup Soy Sauce
14 oz. can Crushed Pineapple
8 boneless skinless Chicken Thighs
1/2 cup Cashews, optional
1 bunch Scallions, optional
1 Tbsp Sesame Seeds, optional
1 1/2 cup White Rice
2 cups Water(Nutritional facts 123 calories, 3.27 g fat, 16.73 g carbohydrates, 6.64 g protein, 22 mg cholesterol, 326 mg sodium)
How to cook
Peel garlic cloves and chop or grate to a fine paste.
Peel ginger with a spoon and grate or chop to a fine paste.
Wash the scallions and slice thin.
In a mixing bowl, combine the ginger garlic and chicken.
Add the soy sauce.
Add the pineapple chunks. Mix well.
Place the bouillon in a sauce pot.
Add the water and turn the pot on to medium heat. Stir to break up the bouillon.
Stir in the rice. Give the pot a little shake to try and get the rice to spread out evenly.
Spread the marinating chicken out over the surface of the rice.
When the water comes to a gentle simmer, cover the pot. Reduce the heat to low and simmer for 20 minutes.
Serve with sesame seeds and sliced scallions.