Ginger Soy Chicken Rice

Name: Ginger Soy Chicken Rice
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 280 g Boneless chicken breast; 140 g Uncooked white rice; 15 g Fresh ginger; 25 ml Soy sauce; 15 ml Rice vinegar; 15 ml Olive oil; 350 ml Water

Ginger matchsticks and soy-vinegar pan juices give chicken and rice a clear, savory finish. It suits a dinner where rice can cook while the chicken is prepared separately. Cut the chicken into even strips and check it is cooked safely before reducing the sauce. Leave some juices to spoon over the rice instead of letting the pan dry out.

Chicken stir-fry with ginger seasoning, red peppers, carrots and broccoli in a dark pan. — Representative photograph · Ginger chicken by Ginny · Source · CC BY-SA 2.0. Full frame; resized without enlargement and compressed as WebP; responsive sizes are derivatives of this same photograph. Representative ginger chicken stir-fry. The photographed dish includes broccoli, carrots and red pepper; the rice accompaniment in this recipe is not pictured. Sauce proportions are not established by the photograph. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 12 min · Cook time: 25 min · Total time: 37 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

Use a food thermometer to check that chicken reaches 74°C (165°F).

Official U.S. cooking temperature guidance

Ingredients

280 g Boneless chicken breast
140 g Uncooked white rice
15 g Fresh ginger
25 ml Soy sauce
15 ml Rice vinegar
15 ml Olive oil
350 ml Water

Allergens listed for these ingredients · Soy, Wheat. Check package labels.

Step-by-Step Instructions

Cook rinsed rice with 280 mL measured water according to its packet. Slice chicken thinly and cut ginger into matchsticks.
Brown chicken and ginger in oil. Add soy sauce, vinegar and remaining measured water and simmer gently.
Cook until chicken reaches 74°C and the sauce reduces slightly. Spoon over rice with the pan juices.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, sieve or colander, food thermometer, skillet, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not replace soy sauce with miso by the same volume. Their water content and salt differ, and miso needs dissolving; no exact substitution is established here.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.