Ginger-Scallion Chicken and Broccoli Rice Bowls
A satisfying Chinese-inspired main dish with tender chicken, crisp-tender broccoli, and a savory ginger-garlic sauce over fluffy rice.
Follow the steps below to cook the desired recipe
1. Rinse the rice until the water runs mostly clear. Cook according to package directions while preparing the chicken and vegetables.
2. Whisk the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, sugar, and 60 ml water in a small bowl.
3. Pat the chicken dry and season lightly with pepper. Heat the neutral oil in a large skillet or wok over medium-high heat.
4. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until browned and cooked through. Transfer to a plate.
5. Add the broccoli and remaining 60 ml water to the skillet. Cover and steam for 3–4 minutes, until bright green and just tender.
6. Uncover, add the scallion whites, garlic, and ginger, and stir-fry for about 30 seconds until fragrant.
7. Return the chicken to the skillet and pour in the sauce. Toss for 1–2 minutes, until the sauce thickens and coats everything.
8. Serve over the cooked rice, topped with scallion greens and toasted sesame seeds.
300 g jasmine rice
500 g boneless, skinless chicken thighs, cut into bite-size pieces
300 g broccoli florets
3 scallions, thinly sliced, whites and greens separated
2 tbsp neutral oil
3 cloves garlic, finely chopped
2 tsp finely grated fresh ginger
3 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp cornstarch
120 ml water, divided
1 tsp sugar
Toasted sesame seeds, for serving
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