Heart-Healthy Hainanese Chicken
Delight in the light and flavorful essence of **Heart-Healthy Hainanese Chicken**, a nutritious twist on the traditional Singaporean favorite. This recipe swaps out the typical whole chicken and white rice for lean, boneless, skinless chicken breasts and nutty brown rice, paired with low-sodium chicken broth to keep it heart-conscious without sacrificing taste. Infused with aromatic ginger, garlic, and sesame oil, every bite is brimming with soothing, savory flavors. Served alongside vibrant slices of cucumber, scallions, and fresh cilantro, this dish is as visually appealing as it is satisfying. The zesty lime-soy dipping sauce adds a bold, tangy kick, complemented perfectly by a warm cup of reserved broth on the side. With its balanced preparation and wholesome ingredients, this quick-to-make dish embodies both comfort and wellness, perfect for a family meal or meal prep.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 inch piece fresh ginger root, sliced
- 4 cloves fresh garlic cloves, crushed
- 0.5 teaspoon kosher salt
- 1 cup brown rice
- 1 teaspoon sesame oil
- 0.5 cup cucumber, sliced
- 0.25 cup scallions, sliced
- 0.25 cup cilantro leaves
- 2 tablespoons soy sauce, low sodium
- 1 whole lime, juiced
- 0.25 teaspoon ground white pepper
Instructions
In a large pot, add the chicken breasts, chicken broth, ginger slices, garlic, and kosher salt. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low and cover. Simmer for 15 minutes or until the chicken is cooked through.
Remove the chicken from the broth and set aside to cool slightly. Reserve the broth for cooking the rice and as a serving broth.
Rinse the brown rice under cold water. In a medium pot, add one and a half cups of the reserved chicken broth and the rinsed brown rice. Bring to a boil.
Reduce the heat to low, cover, and simmer for about 30 minutes until the rice is tender and all the liquid is absorbed.
While the rice is cooking, slice the cooked chicken breasts thinly.
In a small bowl, mix together sesame oil, soy sauce, lime juice, and ground white pepper to create a dipping sauce.
To serve, place a portion of rice on each plate. Top with sliced chicken, sliced cucumber, scallions, and cilantro leaves.
Drizzle the chicken with the dipping sauce and serve the remaining sauce on the side, alongside a small bowl of the reserved broth.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 8.6 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1908 mg | 41% | |
*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.
