Jasmine Rice with Chicken

Ingredients

1 tbsp canola oil 4 skinless, boneless chicken thighs 2 garlic cloves, minced 1 tbsp minced ginger 1 1/2 cup jasmine rice, rinsed well and drained 3 cups no-salt chicken broth 3 tbsp hoisin sauce 1 to 2 tsp chili-garlic sauce 113 g pkg fresh shiitake mushrooms, stems removed and quartered 4 stalks gai lan or 8 baby bok choy 1 tsp dark sesame oil

Instructions
Heat a large pot over medium-high. Add canola oil, then chicken. Cook until golden brown, 2 to 3 min per side. Transfer chicken to a plate. Add garlic, ginger and rice to pot. Cook, stirring constantly, for 1 min. Add broth. Stir in hoisin and chili-garlic sauce. Arrange mushrooms and chicken over rice and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is almost tender, 10 to 12 min. Remove lid. Lay greens over chicken and rice. Cover and continue simmering until greens are just tender, about 5 more min. Drizzle sesame oil over finished dish before serving.