Ingredients
Jasmine Rice
1 cup (uncooked)
Chicken Broth
1½ cups
Chicken Thighs
2, boneless & skinless (about 200g)
Olive Oil
1 tbsp
Garlic
2 cloves, minced
Carrot
1 medium, diced
Zucchini
1 small, diced
Broccoli Florets
1 cup
Soy Sauce
1 tbsp
Kimchi
½ cup (to serve)
Instructions
1. Rinse jasmine rice until water runs clear. Combine rice and chicken broth in a pot. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until fluffy. Remove from heat.
2. While rice cooks, season chicken thighs lightly with salt and pepper. Heat olive oil in a skillet and sear chicken 4–5 minutes per side until golden and cooked through. Slice into bite-sized pieces.
3. In the same skillet, add garlic, carrot, zucchini, and broccoli. Stir-fry for 4–5 minutes until tender-crisp. Add soy sauce and toss to coat.
4. To serve: plate jasmine rice, top with chicken and vegetables, and serve with kimchi on the side or mixed in for extra flavor.
Tips & Advice
- Swap chicken thighs for breast if you want leaner protein.
- Use leftover roasted vegetables for variety.
- Kimchi adds probiotics and tang — stir into hot rice for extra depth.
