Balsamic Chicken with Ginger Rice
Transform weeknight dinners with this flavorful Balsamic Chicken with Ginger Rice, a perfect harmony of tangy, savory, and warming notes. Juicy, marinated chicken breasts are caramelized to perfection with a blend of balsamic vinegar, honey, and garlic, creating a rich, glossy finish. Paired with fragrant ginger-infused rice, lightly sautéed in sesame oil and topped with fresh green onions, this meal balances bold flavors with comforting textures. Ready in under an hour, this recipe is ideal for busy weeknights yet elegant enough for entertaining. Packed with wholesome ingredients and bursting with flavor, this dish is a must-try for those seeking easy yet gourmet dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.25 cup Balsamic vinegar
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 1.5 cups White rice
- 3 cups Water
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Sesame oil
- 2 stalks Green onions (sliced)
- 1 tablespoon Vegetable oil
Instructions
In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, soy sauce, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Marinate the chicken for at least 30 minutes, preferably an hour, turning occasionally.
While the chicken marinates, rinse the white rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.
In a medium saucepan, heat the vegetable oil over medium heat. Add the grated ginger and sauté for 30 seconds until fragrant.
Add the rinsed rice to the saucepan and stir to coat it in the ginger and oil mixture. Pour in 3 cups of water, add a pinch of salt, and bring to a boil.
Once boiling, reduce the heat to low, cover the saucepan, and cook for 15-18 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork. Stir in the sesame oil and sliced green onions.
Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
Add a tablespoon of vegetable oil to the skillet (if needed) and place the chicken breasts in the pan. Cook for 5-7 minutes per side, or until the chicken is no longer pink in the center and has a nice caramelized coating from the marinade.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
To serve, spoon the ginger rice onto plates and top with the sliced balsamic chicken. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 11.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
