Sautéed Ginger-Garlic Chicken with Steamed Jasmine Rice and Bok Choy

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Pan-seared chicken breast flavored with fresh ginger and garlic, paired with steamed jasmine rice and lightly steamed bok choy for a balanced and flavorful meal. This Asian-inspired healthy bowl recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, fresh ginger, minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 cup jasmine rice
• 1 1/2 cups water (for rice)
• 4 heads baby bok choy, halved lengthwise
• to taste salt
• to taste black pepper
• 2 tablespoons green onions, sliced

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium pot, combine rinsed rice and 1 1/2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, pat dry 2 boneless skinless chicken breasts and season both sides with salt and black pepper. In a small bowl, mix 1 tablespoon minced fresh ginger, 3 minced garlic cloves, 2 tablespoons soy sauce, and 1 tablespoon sesame oil.
3. Step 3: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). During the last 2 minutes of cooking, pour the ginger-garlic-soy mixture over the chicken, spooning the sauce continuously until it thickens slightly and coats the chicken.
4. Step 4: Meanwhile, bring a pot of water to a boil and add 4 halved baby bok choy. Steam for 3-4 minutes until leaves are tender but still vibrant green. Drain and season with a pinch of salt.
5. Step 5: To serve, plate the jasmine rice with the sliced chicken breasts drizzled with pan sauce alongside the steamed bok choy. Garnish with 2 tablespoons sliced green onions for a fresh finish.