Low Fat Hainan Chicken Rice
Transform your mealtime with this healthier take on a classic—Low Fat Hainan Chicken Rice! This recipe swaps traditional ingredients for guilt-free staples like skinless chicken breast and low-sodium broth while preserving the authentic, comforting flavors of the renowned Southeast Asian dish. Fragrant jasmine rice is infused with ginger and garlic, cooked to perfection in savory chicken broth, and paired with tender, poached chicken that melts in your mouth. Fresh, crisp garnishes like cucumber, scallions, and cilantro add brightness, while a light soy-based dipping sauce brings everything together. Quick to prepare in under an hour, this nutritious, low-fat version is an ideal dinner option that doesn’t skimp on flavor. Perfect for health-conscious foodies craving an authentic and satisfying meal!
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Recipe Information
Ingredients
- 2 pieces Skinless chicken breast
- 4 cups Low-sodium chicken broth
- 1.5 cups Uncooked jasmine rice
- 2 tablespoons Ginger
- 3 cloves Garlic
- 2 tablespoons Low-sodium soy sauce
- 1 medium Cucumber
- 2 stalks Scallions
- 0.5 cup Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Start by washing the jasmine rice under cold water until the water runs clear. Set aside.
In a large pot, add the chicken broth with 1 tablespoon of sliced ginger and 2 cloves of crushed garlic. Bring to a boil.
Once boiling, add the skinless chicken breasts to the pot. Reduce to a simmer and cover, cooking for about 20 minutes or until the chicken is cooked through.
Remove the chicken breasts and let them rest on a cutting board. Save the broth as it will be used in the next steps.
In a separate saucepan, heat a small amount of the chicken broth, and sauté 1 tablespoon of sliced ginger and 1 crushed garlic clove until fragrant.
Add the rinsed jasmine rice, stirring until it is well coated with the ginger and garlic mixture.
Pour 3 cups of the reserved chicken broth into the saucepan with the rice, bringing it to a boil. Cover the saucepan and reduce the heat to low, cooking until the rice is tender for about 15 minutes.
While the rice is cooking, slice the boiled chicken into bite-sized pieces.
Make a dipping sauce by mixing low-sodium soy sauce with the remaining ginger, half of a chopped scallion, and a splash of broth.
Slice the cucumber and remaining scallions thinly. Chop the fresh cilantro.
Once the rice is done, serve with sliced chicken on top and garnish with cucumber slices, chopped scallions, and cilantro.
Drizzle the prepared soy sauce mixture over the chicken and rice, adjusting salt and pepper to taste.
Enjoy your low-fat Hainan Chicken Rice!
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 3831 mg | 167% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.6 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 598 mg | 13% | |
*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.
