Chinese · Dinner
Chicken Rice Bowl
Diced chicken thigh stir-fried with garlic, ginger and scallion, tossed in a soy-oyster sauce glaze and served over steamed jasmine rice with blanched broccoli. Finished with sesame seeds, this bowl balances savoury umami depth against sweet-salty sauce and light garlic-ginger aromatics.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
47.3gProtein
24.8gFat
34.6gCarbs
5.9gSugar
2.8gFiber
1215mgSodium
234mgChol
5.9gSat Fat
790mgPotassium
75mgCalcium
3.1mgIron
0.6mcgVitamin B12
41mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice chicken thigh into 1-inch pieces. Mince garlic, grate ginger, slice scallion. Steam broccoli florets 3 minutes until bright green.
2
Sear
Heat vegetable oil in wok over high heat until shimmering. Add chicken in single layer and sear 4–5 minutes until edges golden and centre no longer pink.
3
Glaze
Add garlic and ginger to wok, saute 30 seconds until fragrant. Pour soy sauce, oyster sauce, rice vinegar and sugar into wok, toss 1–2 minutes until glossy and clinging.
4
Plate
Spoon rice into bowl. Arrange glazed chicken and broccoli alongside. Scatter scallion and sesame seeds over top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 1 1/2 cup280g jasmine rice, cooked
- 5 oz140g broccoli florets
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger, fresh
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp white pepper
