|This was so good, we dug right in and forgot to take a picture until it was almost gone.|
It doesn't get much simpler than this. Perfect, easy weeknight staple. Serrve with a salad for a little bit of green. This was majorly satisfying and set us up nicely for fried rice leftovers tonight. Bonus points: It was a big hit with all the kids.
I used thin sliced chicken breasts from Trader Joe's. You could of course just slice your own. If you use whole breasts, they'll need to cook longer, and you'll need more oil & butter in the pan.
1 1/2 c. rinsed brown rice
2 1/2 c. low-sodium vegetable or chicken broth (or water)
1 TB olive oil
1/2 tsp. kosher salt
5 medium carrots, sliced length-wise in half
1 lb. thin-sliced chicken breasts
1/4 c. honey
1/4 c. soy sauce
3-4 cloves garlic, minced
1 TB minced fresh ginger
1 TB butter
1 TB olive oil
1/4 c. white wine
Preheat oven to 375 degrees F.
Stir to combine: honey, soy sauce, garlic and ginger. Rinse and pat dry the chicken breasts. Place in gallon freezer bag. Pour in the sauce (seal the bag!) and mush it all around. Refrigerate for at least one hour (or marinate for several hours, if time allows).
Bring broth (or water) just to boil on stovetop with salt and oil. Put the rice in a 8x8 oven-proof dish, coated with non-stick spray or butter. Place carrots on top of rice. As soon as liquid reaches boil, pour on top of rice & carrots. Give a little stir, cover tightly with foil, and pop in the oven for 1 hour. When finished cooking, uncover and fluff with fork.
Heat 1 TB olive oil and 1 TB butter in large skillet over medium-high heat. Place chicken breasts in pan and cook about 3 minutes each side until lightly browned and cooked through. Remove breasts and place on top of dish of rice.
De-glaze the pan by adding 1/4 c. white wine. Cook until liquid reduces by about half, then pour over the chicken and rice. Serve immediately.
Save leftover rice for fried rice leftovers.