Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring 1 3/4 cups of the stock to a boil in a medium saucepan. Stir in the rice, cover, reduce the heat to a simmer, and cook for 15 to 18 minutes, until tender. Add the scallions and fluff with a fork.
Step 2
Bring a few inches of water to a boil for the broccolini.
Step 3
Meanwhile, thinly slice the thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season the sliced chicken with salt and pepper.
Step 4
To the boiling water add some salt and the broccolini. Parboil the broccolini for 3 to 4 minutes, then drain, run under cool water, and reserve.
Step 5
Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. To the very hot pan, add the chicken and stir-fry until golden, no more than 5 minutes. Remove the chicken to a plate and reserve. Add the remaining tablespoon of oil to the pan, along with the ginger and garlic. Stir for 30 seconds, then add the tamari, marmalade, and the remaining 1/2 cup stock. Add the chicken and broccolini back to the pan to heat while the sauce is thickening.
Step 6
Serve the chicken and broccolini over rice.
