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Chicken and Rice with Scallion-Ginger Sauce
Ingredients
  • 1½ cups sushi rice (or other short-grain white rice)
  • 2 cups chicken broth
  • 1 (3-inch) piece fresh ginger, peeled and grated (about 3 tablespoons)
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • Kosher salt and pepper
  • ¼ cup vegetable oil
  • 6 scallions, trimmed and thinly sliced
  • 2 tablespoons unseasoned rice vinegar
  • 1 jalapeño, halved, seeded, then thinly sliced
  • 2 teaspoons toasted white sesame seeds
  • 1 teaspoon sesame oil
  • ½ teaspoon granulated sugar
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