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Sara Quessenberry
Recipe by Real Simple March 2008

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Credit: Kana Okada

Recipe Summary test

prep:
25 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions. Pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes. Turn and cook, covered, until cooked through, about 6 minutes. Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook until wilted. Divide the spinach among individual plates and serve with the chicken and rice. Shortcut: Instead of making the white rice that accompanies this dish, you can pick up a pint from a local Chinese or Thai restaurant. Or try using frozen cooked rice from the supermarket. Choose the brown variety for a healthy boost of whole grains.

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Nutrition Facts

509 calories; calories from fat 50%; fat 28g; saturated fat 6g; cholesterol 109mg; sodium 672mg; carbohydrates 23g; fiber 3g; sugars 1g; protein 41g.
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