Rating: 3.5 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 12 Ratings

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Credit: Kana Okada

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • Meanwhile, pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season with 1 teaspoon salt and ¼ teaspoon pepper.

  • 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.

  • Turn the chicken and cook, covered, until cooked through, about 6 minutes.

  • Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes.

  • 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.

Nutrition Facts

509 calories; calories from fat 50%; fat 28g; saturated fat 6g; cholesterol 109mg; sodium 672mg; carbohydrates 23g; fiber 3g; sugars 1g; protein 41g.
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