One Pot Ginger Chicken Rice with Cucumber and Radish

Peel and dice ginger and garlic. Dice spring onion. Shred cabbage. Remove ends of choy sum and roughly chop. Slice radish. Slice cucumber.

Heat a pan on medium high heat with enough oil to cover the base. Add chicken to hot pan and brown, about 1-3 minutes each side. Remove chicken from pan (you will finish cooking the chicken later on) and set aside.

Reduce heat to medium and add a ¹⁄₄ cup of olive oil. Add the spring onions, ginger and garlic. Season with salt and cook until slightly golden. 1-3 minutes. Make sure to watch it closely, as the spring onion mix can easily burn. Remove from the pan and set aside.

Increase heat to medium high. Add cabbage and brown, about 1-3 minutes. Add rice, 1¹⁄₂ cups of water, choy sum, stock and 2 Tbsp of the spring onion mix. Mix all the ingredients together and top with the browned chicken. Cover and reduce heat to low, cook for 15 minutes or until all water is absorbed and rice is cooked through.

Divide rice and chicken between plates. Top with fried shallots, remaining spring onion mix and sriracha (to taste). Serve radish and cucumber on the side. Enjoy!

Peel and dice ginger and garlic. Dice spring onion. Shred cabbage. Remove ends of choy sum and roughly chop. Slice radish. Slice cucumber.

Heat a pan on medium high heat with enough oil to cover the base. Add chicken to hot pan and brown, about 1-3 minutes each side. Remove chicken from pan (you will finish cooking the chicken later on) and set aside.

Reduce heat to medium and add a ¹⁄₄ cup of olive oil. Add the spring onions, ginger and garlic. Season with salt and cook until slightly golden. 1-3 minutes. Make sure to watch it closely, as the spring onion mix can easily burn. Remove from the pan and set aside.

Increase heat to medium high. Add cabbage and brown, about 1-3 minutes. Add rice, 1¹⁄₂ cups of water, choy sum, stock and 2 Tbsp of the spring onion mix. Mix all the ingredients together and top with the browned chicken. Cover and reduce heat to low, cook for 15 minutes or until all water is absorbed and rice is cooked through.

Divide rice and chicken between plates. Top with fried shallots, remaining spring onion mix and sriracha (to taste). Serve radish and cucumber on the side. Enjoy!

Peel and dice ginger and garlic. Dice spring onion. Shred cabbage. Remove ends of choy sum and roughly chop. Slice radish. Slice cucumber.

Heat a pan on medium high heat with enough oil to cover the base. Add chicken to hot pan and brown, about 1-3 minutes each side. Remove chicken from pan (you will finish cooking the chicken later on) and set aside.

Reduce heat to medium and add a ¹⁄₄ cup of olive oil. Add the spring onions, ginger and garlic. Season with salt and cook until slightly golden. 1-3 minutes. Make sure to watch it closely, as the spring onion mix can easily burn. Remove from the pan and set aside.

Increase heat to medium high. Add cabbage and brown, about 1-3 minutes. Add rice, 1¹⁄₂ cups of water, choy sum, stock and 2 Tbsp of the spring onion mix. Mix all the ingredients together and top with the browned chicken. Cover and reduce heat to low, cook for 15 minutes or until all water is absorbed and rice is cooked through.

Divide rice and chicken between plates. Top with fried shallots, remaining spring onion mix and sriracha (to taste). Serve radish and cucumber on the side. Enjoy!

Peel and dice ginger and garlic. Dice spring onion. Shred cabbage. Remove ends of choy sum and roughly chop. Slice radish. Slice cucumber.

Heat a pan on medium high heat with enough oil to cover the base. Add chicken to hot pan and brown, about 1-3 minutes each side. Remove chicken from pan (you will finish cooking the chicken later on) and set aside.

Reduce heat to medium and add a ¹⁄₄ cup of olive oil. Add the spring onions, ginger and garlic. Season with salt and cook until slightly golden. 1-3 minutes. Make sure to watch it closely, as the spring onion mix can easily burn. Remove from the pan and set aside.

Increase heat to medium high. Add cabbage and brown, about 1-3 minutes. Add rice, 1¹⁄₂ cups of water, choy sum, stock and 2 Tbsp of the spring onion mix. Mix all the ingredients together and top with the browned chicken. Cover and reduce heat to low, cook for 15 minutes or until all water is absorbed and rice is cooked through.

Divide rice and chicken between plates. Top with fried shallots, remaining spring onion mix and sriracha (to taste). Serve radish and cucumber on the side. Enjoy!

Peel and dice ginger and garlic. Dice spring onion. Shred cabbage. Remove ends of choy sum and roughly chop. Slice radish. Slice cucumber.

Heat a pan on medium high heat with enough oil to cover the base. Add chicken to hot pan and brown, about 1-3 minutes each side. Remove chicken from pan (you will finish cooking the chicken later on) and set aside.

Reduce heat to medium and add a ¹⁄₄ cup of olive oil. Add the spring onions, ginger and garlic. Season with salt and cook until slightly golden. 1-3 minutes. Make sure to watch it closely, as the spring onion mix can easily burn. Remove from the pan and set aside.

Increase heat to medium high. Add cabbage and brown, about 1-3 minutes. Add rice, 1¹⁄₂ cups of water, choy sum, stock and 2 Tbsp of the spring onion mix. Mix all the ingredients together and top with the browned chicken. Cover and reduce heat to low, cook for 15 minutes or until all water is absorbed and rice is cooked through.

Divide rice and chicken between plates. Top with fried shallots, remaining spring onion mix and sriracha (to taste). Serve radish and cucumber on the side. Enjoy!

Peel and dice ginger and garlic. Dice spring onion. Shred cabbage. Remove ends of choy sum and roughly chop. Slice radish. Slice cucumber.

Heat a pan on medium high heat with enough oil to cover the base. Add chicken to hot pan and brown, about 1-3 minutes each side. Remove chicken from pan (you will finish cooking the chicken later on) and set aside.

Reduce heat to medium and add a ¹⁄₄ cup of olive oil. Add the spring onions, ginger and garlic. Season with salt and cook until slightly golden. 1-3 minutes. Make sure to watch it closely, as the spring onion mix can easily burn. Remove from the pan and set aside.

Increase heat to medium high. Add cabbage and brown, about 1-3 minutes. Add rice, 1¹⁄₂ cups of water, choy sum, stock and 2 Tbsp of the spring onion mix. Mix all the ingredients together and top with the browned chicken. Cover and reduce heat to low, cook for 15 minutes or until all water is absorbed and rice is cooked through.

Divide rice and chicken between plates. Top with fried shallots, remaining spring onion mix and sriracha (to taste). Serve radish and cucumber on the side. Enjoy!