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Ginger Chicken and Rice Bowls
1 1/2 cups Hannaford Long Grain Instant Brown Rice
6 Tbsp. Taste of Inspirations Balsamic Fig Dressing
1 Tbsp. Hannaford Reduced Sodium Soy Sauce
2 tsp. olive oil
1 1/2 lb. boneless, skinless chicken thighs (about 6), trimmed and cut into 3/4" pieces
8 oz. green beans, trimmed
2 scallions, chopped
2 tsp. minced fresh ginger
1/4 cup water
6 radishes, sliced thin
1 cup finely chopped kale
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Ginger Chicken and Rice Bowls

Ginger Chicken and Rice Bowls

Ginger Chicken and Rice Bowls
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Cook rice according to package instructions; cover to keep warm and set aside. Whisk dressing and soy sauce in a small bowl until combined and set aside.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Add 3 tablespoons dressing mixture to skillet and cook, stirring frequently, until chicken is glazy and coated, about 1 minute. Transfer chicken to a bowl and cover to keep warm.
3. Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until shimmering. Add green beans, scallions, and ginger and cook 1 minute, stirring frequently. Stir in water, cover, and continue to cook until green beans are crisp-tender, 5 to 7 minutes.
4. Divide rice among four bowls and top evenly with chicken, green beans, radishes, and kale. Serve with remaining dressing mixture on the side.
Source: Hannaford fresh Magazine, January - February 2019