This flavor-packed chicken and rice recipe draws inspiration from Filipino garlic fried rice, which is called sinangag and sometimes includes egg. While cabbage is not traditional, it adds a vegetable to the dish and a bit of crunch.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons plus 2 teaspoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons sambal oelek or other hot chili paste
- 7 cloves garlic (6 thinly sliced, 1 grated)
- 1 1/4 pounds thin-sliced chicken cutlets
- 3 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 4 cups roughly chopped green cabbage (about 1/2 small head)
- Kosher salt
- 3 cups cooked long-grain white rice, cooled
- 4 scallions, thinly sliced
Instructions
- Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
- Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
- Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt.
- Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
- Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions.
Nutrition Facts
| Calories | 480 |
| Total Fat | 18 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 103 milligrams |
| Sodium | 1023 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 3 grams |
| Sugar | 3 grams |
| Protein | 37 grams |
Reviews
Made this tonight. Really tasty!
Great recipe. My family all ate and some are picky eaters. Will cook again.