Ginger-Stuffed Chicken With Sesame Spinach

Ginger-Stuffed Chicken With Sesame Spinach
Kana Okada
Stuff grated ginger under the chicken skin before cooking to infuse the meat with its spicy flavor and aroma.

Get the recipe.
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
cup
long-grain white rice
4
6-ounce boneless chicken-breast halves, with skin
2
tablespoons
grated ginger
kosher salt and pepper
1
tablespoon
olive oil
2
tablespoons
sesame oil
2
teaspoons
sesame seeds
2
bunches spinach (1 pound), trimmed

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season with 1 teaspoon salt and ¼ teaspoon pepper.
  3. Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes.
  4. Turn the chicken and cook, covered, until cooked through, about 6 minutes.
  5. Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes.
  6. Add the spinach, ½ teaspoon salt, and 1/8 teaspoon pepper and cook until wilted. Divide among plates and serve with the chicken and rice.
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Fat 28 g
  • Sat Fat 6 g
  • Cholesterol 109 mg
  • Sodium 672 mg
  • Carbohydrate 23 g
  • Fiber 3 g
  • Sugar 1 g
  • Protein 41 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments