Chinese · Dinner
Chicken Rice Bowl (High-Protein)
A Chinese-style rice bowl with seared chicken breast, soft-boiled egg, and edamame over jasmine rice, finished with steamed broccoli and a savory-sweet soy-oyster glaze. Garlic, ginger, and scallion build aromatic depth. Balances lean protein with tender vegetables.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
61.8gProtein
16.9gFat
52.3gCarbs
6.8gSugar
6.4gFiber
1450mgSodium
454mgChol
3.6gSat Fat
1180mgPotassium
95mgCalcium
3.8mgIron
0.9mcgVitamin B12
48mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice chicken into strips, mince garlic, grate ginger, slice scallions, and steam broccoli for 4 minutes until bright green.
2
Marinate
Soft-boil egg for 6 minutes, peel it, then soak in soy sauce for 10 minutes to absorb color and salt.
3
Sauté
Heat vegetable oil in a wok over medium-high heat. Add garlic, ginger, and oyster sauce, stir-fry 1 minute until fragrant.
4
Sear
Add chicken strips to the wok over high heat, stirring occasionally for 5–6 minutes until no pink remains and edges brown.
5
Glaze
Add remaining soy sauce, sesame oil, sugar, and water to the wok; toss over medium heat for 1 minute until glossy.
6
Toss
Add edamame and half the scallions to the wok, tossing for 1 minute until heated through and glossy.
7
Plate
Spoon jasmine rice into a bowl, top with glazed chicken and edamame, arrange broccoli alongside, halve the egg on top, scatter remaining scallions, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 22 eggs
- 70g70g edamame, cooked
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions
- 260g260g jasmine rice, cooked
- 140g140g broccoli florets, steamed
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sugar-white
- 2 tbsp2 tbsp water
