An easy and satisfying weeknight meal.
skinless chicken thighs
2 cups no salt added chicken stock or plain water
½ tsp sea salt
1-inch gingerroot, peeled and thinly sliced
2 cloves garlic, peeled and sliced
1 cup brown rice, rinsed and soaked for 3-4 hours
2 stalks green onions, sliced on a diagonal
1 bunch broccoli, cut into florets
1 tsp sesame oil
Place chicken in a shallow dish and pat dry with a paper towel. Sprinkle the sea salt on top and toss to coat all over. Set aside. Meanwhile, in a medium-sized pot, place the stock, ginger and garlic over medium-high heat and bring to a boil. Add the rice and stir once to distribute evenly over the bottom of the pan. When the stock comes back to the boil, add the chicken. Cover and reduce heat to low and cook for 15 minutes. Scatter the broccoli florets over the rice and chicken, cover once more and continue cooking for 5 minutes.
Garnish the rice with green onions and drizzle with sesame oil.