chicken rice bowl

Ingredients

• 1 lb Chicken Breast, cut into 1-inch cubes
• 1 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 1 cup Rice, cooked (Jasmine or Basmati recommended)
• 1/2 cup Broccoli florets
• 1/4 cup Carrots, diced
• 1/4 cup Scallions, chopped
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tbsp Vegetable Oil
• 1/4 cup Chicken Broth
• 1 tsp Rice Vinegar
• Salt and Pepper to taste

Instructions

1. In a bowl, marinate the chicken cubes with soy sauce and sesame oil for 15 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the marinated chicken and cook until browned and cooked through (about 6-8 minutes).
4. Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
5. Add the broccoli florets and diced carrots to the skillet and cook for 3-4 minutes until tender-crisp.
6. Pour in the chicken broth and rice vinegar. Bring to a simmer and cook for 2 minutes.
7. Season with salt and pepper to taste.
8. Serve the chicken and vegetables over cooked rice. Garnish with chopped scallions.

Notes

• For a richer flavor, add a tablespoon of oyster sauce.
• You can use pre-cooked rice for a faster meal.
• To make this bowl spicier, add a pinch of red pepper flakes.
• Store leftover chicken rice bowls in an airtight container in the refrigerator for up to 3 days.
• For best results, use a wok to cook the chicken and vegetables quickly over high heat.