One Pot Ginger Chicken and Rice

This super simple one pot dish is jam packed with flavour. Try it and it will soon become a family weeknight favourite. Serve with steamed broccoli or Asian greens. 

Products you'll need:

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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  • 1 carton CAMPBELL’S® Ready To Use Pho Broth
  • 6 each slices ginger
  • 4 cloves garlic, halved
  • 1 each long green chili pepper
  • 2 cups (500 mL) jasmine rice
  • 8 each boneless, skinless chicken thigh
  • 4 each green onion, sliced
  • 1/2 cup (125 mL) chopped cilantro


  1. Place the broth, ginger, garlic and chili in a deep-frying pan over high heat and bring to a boil. 
  2. Add the rice and stir to distribute evenly over the bottom of the pan. When the broth comes back to a boil, add the chicken thigh fillets. 
  3. Cover, reduce heat to low and cook for 20 minutes or until the rice has absorbed the stock and the chicken is tender. Top the chicken and rice with the green onions and cilantro.

Recipe tips

Add soy sauce to taste. 

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Amount Per Serving
Calories 460
Fat 5 g
Sodium 700 mg
Carbohydrate 78 g
Dietary Fibre 1 g
Protein 26 g
Calcium 3 %DV

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