Chicken Double Jasmine Rice Recipes

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JASMINE RICE



Jasmine Rice image

A side dish of jasmine rice can complete any meal and is simple to prepare. Try it with Spicy Thai Chicken for a wonderful Dinner Tonight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

1 tablespoon vegetable oil
1 (1-inch) piece lemongrass, from the bottom 4 inches only, very finely chopped
1 shallot, finely chopped (about 2 tablespoons)
1 clove garlic, grated
1 cup jasmine rice
1 cup homemade or store-bought low-sodium chicken stock
1/2 teaspoon coarse salt
2 scallions, green part only, sliced diagonally, for garnish

Steps:

  • In a small saucepan, heat oil over medium-high heat. Add lemongrass, shallot, and garlic; cook, stirring, until fragrant and translucent, about 1 minute.
  • Add rice and mix to coat with oil; cook until slightly toasted, about 1 minute. Add 1 cup water, stock, and salt; stir to combine. Cover and cook until liquid is absorbed and rice is cooked through, about 15 minutes.
  • Remove from heat and let stand, covered, 5 to 10 minutes. Fluff with a fork and garnish with scallions; serve immediately.

YELLOW CURRY CHICKEN WITH JASMINE RICE



Yellow Curry Chicken with Jasmine Rice image

This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.

Provided by Matt

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 24

1 potato, peeled and cubed, or more to taste
3 cups water
1 ½ cups jasmine rice
1 tablespoon peanut oil, or more to taste
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
½ (14 ounce) can light coconut milk
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon paprika, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon salt
1 skinless, boneless chicken breast half, cut into cubes
½ cup chicken stock
½ sweet onion, diced
¼ green bell pepper, diced
¼ yellow bell pepper, diced
¼ red bell pepper, diced
1 carrot, diced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1 bay leaf
½ cup frozen peas

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
  • Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g

CHICKEN & DOUBLE JASMINE RICE



Chicken & Double Jasmine Rice image

This is my favorite chicken dish. The flavor is outstanding and the chicken is moist. I really had a hard time finding a rice that had good flavor. I found this small bag at the store, brought it home, made rice, and WOW was I hooked. On the back of one of my bags was this recipe.

Provided by deb baldwin

Categories     Chicken

Time 50m

Number Of Ingredients 8

1 dynasty jasmine tea bag (i have used green tea)
1 1/2 c hot water
1 chicken bouillon cube
1 Tbsp butter
8 chicken thighs, skinless and excess fat removed
1/2 c chopped onion
3/4 c imperial dragon jasmine rice
1/8 tsp black pepper

Steps:

  • 1. In a glass measuring cup add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillion to tea to dissolve.
  • 2. Heat a large frying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
  • 3. Add onion to same pan. Saute' for 30 seconds. (I add a little more butter and cook onion a little longer) Mix in rice, pepper, and tea mixture. Arrange chicken, in single layer, on top. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes, or until liquid is absorbed. (I use a temp probe @ 180 degrees in the chicken to make sure it is done..Add a little water if needed.)
  • 4. Remove from heat. Let stand covered for 10 minutes before serving. I also have used 4 chicken breast.

THAI GINGER CHICKEN WITH YELLOW JASMINE RICE



Thai Ginger Chicken with Yellow Jasmine Rice image

Sautéed, boneless chicken breast strips, tender-crisp veggies and a ginger flavor-infused broth are combined with a pureed mixture of jalapeno peppers, coconut milk and fresh cilantro. Served with jasmine rice, this dish is bursting with fantastic flavors!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 4

Number Of Ingredients 12

1 cup uncooked jasmine rice
¼ teaspoon ground turmeric
3 tablespoons canola oil, divided
1 ¼ pounds skinless, boneless chicken breast halves, cut into thin strips
1 small eggplant, cut lengthwise in quarters, then crosswise into 1/2-inch-thick slices
1 large red bell pepper, cut into 2-inch-long strips
1 large onion, cut in half and into 1/2-inch-thick slices
2 cloves garlic, minced
¾ cup Swanson® Thai Ginger Flavor Infused Broth
¾ cup unsweetened coconut milk
2 jalapeno peppers, seeded and chopped
1 cup fresh cilantro leaves

Steps:

  • Prepare the rice according to the package directions, adding the turmeric to the cooking water.
  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often. Remove the chicken from the skillet.
  • Heat the remaining oil in the skillet. Add the eggplant, red pepper and onion and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the broth and heat to a boil. Reduce the heat to medium. Cook for 8 minutes, stirring occasionally.
  • Place the coconut milk, jalapeno peppers and cilantro into a blender. Cover and blend until the mixture is smooth.
  • Stir the coconut milk mixture in the skillet. Return the chicken to the skillet. Cook until the chicken is cooked through. Serve the chicken mixture with the rice.

Nutrition Facts : Calories 551.6 calories, Carbohydrate 53 g, Cholesterol 73.2 mg, Fat 22.9 g, Fiber 5.9 g, Protein 33.9 g, SaturatedFat 9.7 g, Sodium 225.9 mg, Sugar 5.6 g

CHICKEN WITH JASMINE RICE



Chicken With Jasmine Rice image

Make and share this Chicken With Jasmine Rice recipe from Food.com.

Provided by Danielle K.

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup soft jasmine rice, cooked
4 tablespoons fresh lemon juice, divided
1 whole roasting chicken, cooked, skinned, boned, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1/2 cup finely chopped onion
1/4 cup chopped anaheim chili
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
1/2 teaspoon cinnamon
1/3 cup low sodium chicken broth, warm

Steps:

  • While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
  • While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
  • In large nonstick skillet, heat oil over medium high heat; add onions and peppers, stirring constantly for about 1 minute.
  • Add chicken and stir fry about 1 minute.
  • Add cooked rice and stir-fry.
  • Add soy sauce, fish sauce and cinnamon, cooking and stirring until heated through, about 1 minute.
  • Pour chicken broth over all and stir fry 1 minute more.

Nutrition Facts : Calories 258.2, Fat 10.4, SaturatedFat 2.5, Cholesterol 35.6, Sodium 453.9, Carbohydrate 28.9, Fiber 1.4, Sugar 1.4, Protein 11.5

BOURBON CHICKEN & JASMINE RICE



Bourbon Chicken & Jasmine Rice image

Bourbon chicken is a dish named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient. The dish is commonly found at Cajun-themed Chinese restaurants.

Provided by A Taste of Brooklyn

Categories     Chicken

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

sesame oil
2 lbs chicken tenderloins, bite-size pieces
3 large garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1/4 teaspoon red pepper flakes (optional)
1/2 cup apple juice
1/2 cup dark brown sugar
2 tablespoons ketchup
1 tablespoon rice vinegar
1/4 cup bourbon whiskey
1/3 cup soy sauce
2 cups jasmine rice, uncooked
4 scallions, - 1 inch bias (green part only)

Steps:

  • In a wok, over high heat, add 2 tablespoons oil and when hot, working in batches, add the chicken and cook until lightly browned, about 3 to 5 minute Remove and set aside.
  • Reduce the heat to medium, add the garlic, ginger and red pepper flakes and cook until fragrant, about 30 sec. Add in the apple juice, sugar, ketchup, vinegar, whiskey and soy sauce and cook stirring until the sugar dissolves, about 1 minute Return the chicken and bring to a boil. Lower heat to low and simmer for 20 minute.
  • In the meantime, cook the rice according to package directions. Serve the chicken over the rice and garnish with the scallions.

Nutrition Facts : Calories 786.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 131.7, Sodium 1595.7, Carbohydrate 111.5, Fiber 3.3, Sugar 32.2, Protein 62.1

JASMINE RICE



Jasmine Rice image

This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.

Provided by Brian

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons chopped onion
¼ cup green peas
1 bay leaf
1 ½ cups dry jasmine rice
3 cups water
salt to taste

Steps:

  • In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
  • Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g

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