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Lime-Ginger Chicken and Rice with Edamame, Carrots, and Shiitakes

By America's Test Kitchen

Published on September 11, 2020

Time

1 hour

Yield

Serves 4

Lime-Ginger Chicken and Rice with Edamame, Carrots, and Shiitakes

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 2 tablespoons vegetable oil 1 onion, chopped fine8 ounces shiitake mushrooms, stemmed and sliced thin2 tablespoons grated fresh ginger 4 garlic cloves, minced½ teaspoon grated lime zest plus 2 tablespoons juice3½ cups chicken broth 1½ cups long-grain white rice 4 carrots, peeled and sliced on bias ½ inch thick1 cup frozen shelled edamame ⅓ cup unsalted dry-roasted peanuts, chopped2 tablespoons soy sauce 1 tablespoon toasted sesame oil 2 scallions, sliced thin on bias

Before You Begin

Be sure to use chicken breasts that are roughly the same size to ensure even cooking. You will need a 12-inch skillet with a tight-fitting lid for this recipe. The skillet will be fairly full once you add the browned chicken in step 2, so you may want to consider using a straight-sided skillet or sauté pan if you have one. Serve with lime wedges and Sriracha sauce.

Instructions

  1.  Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on 1 side, 4 to 6 minutes; transfer to plate.
  2.  Add remaining 1 tablespoon vegetable oil to now-empty skillet and heat over medium heat until shimmering. Add onion, mushrooms, and ½ teaspoon salt and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Stir in ginger, garlic, and lime zest and cook until fragrant, about 30 seconds. Stir in broth, rice, and carrots, scraping up any browned bits. Nestle chicken, browned side up, into skillet along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chicken registers 160 degrees, about 10 minutes.
  3.  Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest while finishing rice. Stir edamame into rice mixture in skillet, cover, and cook until liquid is absorbed and rice is tender, 5 to 10 minutes.
  4.  Off heat, stir peanuts, lime juice, soy sauce, and sesame oil into rice mixture, then season with salt and pepper to taste and gently fluff rice mixture with fork. Slice chicken into ½-inch-thick slices and arrange on top of rice. Sprinkle with scallions and serve.
Lime-Ginger Chicken and Rice with Edamame, Carrots, and Shiitakes
Styling by Marie Piraino.

Lime-Ginger Chicken and Rice with Edamame, Carrots, and Shiitakes

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By America's Test Kitchen
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Time

1 hour

Yield

Serves 4

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped fine
8 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
4 garlic cloves, minced
½ teaspoon grated lime zest plus 2 tablespoons juice
3½ cups chicken broth
1½ cups long-grain white rice
4 carrots, peeled and sliced on bias ½ inch thick
1 cup frozen shelled edamame
⅓ cup unsalted dry-roasted peanuts, chopped
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 scallions, sliced thin on bias

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped fine
8 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
4 garlic cloves, minced
½ teaspoon grated lime zest plus 2 tablespoons juice
3½ cups chicken broth
1½ cups long-grain white rice
4 carrots, peeled and sliced on bias ½ inch thick
1 cup frozen shelled edamame
⅓ cup unsalted dry-roasted peanuts, chopped
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 scallions, sliced thin on bias

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped fine
8 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
4 garlic cloves, minced
½ teaspoon grated lime zest plus 2 tablespoons juice
3½ cups chicken broth
1½ cups long-grain white rice
4 carrots, peeled and sliced on bias ½ inch thick
1 cup frozen shelled edamame
⅓ cup unsalted dry-roasted peanuts, chopped
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 scallions, sliced thin on bias

Why This Recipe Works

For a bright flavor profile, we added aromatics like ginger, garlic, and lime zest, which we bloomed in the skillet to deepen their flavors. Carrots, shiitake mushrooms, and frozen shelled edamame gave our dish color, and using frozen edamame meant we didn't have to go through the trouble of shelling the beans ourselves. Cooking the rice at the same time as the chicken infused both with the flavor of the aromatics and the vegetables, but to pump up the flavor before serving, we stirred in a few late additions. Soy sauce, toasted sesame oil, and scallions ensured the whole dish was full-flavored, and peanuts added crunch.

Before You Begin

Be sure to use chicken breasts that are roughly the same size to ensure even cooking. You will need a 12-inch skillet with a tight-fitting lid for this recipe. The skillet will be fairly full once you add the browned chicken in step 2, so you may want to consider using a straight-sided skillet or sauté pan if you have one. Serve with lime wedges and Sriracha sauce.

Instructions

  1.  Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on 1 side, 4 to 6 minutes; transfer to plate.
  2.  Add remaining 1 tablespoon vegetable oil to now-empty skillet and heat over medium heat until shimmering. Add onion, mushrooms, and ½ teaspoon salt and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Stir in ginger, garlic, and lime zest and cook until fragrant, about 30 seconds. Stir in broth, rice, and carrots, scraping up any browned bits. Nestle chicken, browned side up, into skillet along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chicken registers 160 degrees, about 10 minutes.
  3.  Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest while finishing rice. Stir edamame into rice mixture in skillet, cover, and cook until liquid is absorbed and rice is tender, 5 to 10 minutes.
  4.  Off heat, stir peanuts, lime juice, soy sauce, and sesame oil into rice mixture, then season with salt and pepper to taste and gently fluff rice mixture with fork. Slice chicken into ½-inch-thick slices and arrange on top of rice. Sprinkle with scallions and serve.

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