Chinese · Dinner
Chicken Rice Bowl
Poached chicken breast with garlic and ginger sits over steamed white rice, dressed with soy sauce, rice vinegar and sesame oil. Accompanied by fresh cucumber and carrot, this Cantonese-style bowl delivers lean protein and classic poached-chicken-rice flavour in a single serving.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
364Calories
50.2gProtein
6.9gFat
30.1gCarbs
3.4gSugar
2gFiber
1050mgSodium
140mgChol
1.5gSat Fat
780mgPotassium
55mgCalcium
2.1mgIron
0.4mcgVitamin B12
9mgVitamin C
Goes well with
Chinese Beer (Tsingtao)
local
Jasmine Tea
international
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice the garlic and julienne the ginger, then slice the scallion, cucumber and carrot on a cutting board, setting each aside separately.
2
Poach
Lower the chicken breast into simmering water with garlic and ginger over medium heat; simmer 12 minutes until internal temperature reaches 165°F, then lift onto a plate.
3
Rest
Let the chicken cool 5 minutes uncovered until cool enough to handle, then shred into bite-sized pieces.
4
Toss
Combine the shredded chicken with soy sauce, rice vinegar, sesame oil and half the scallion until evenly coated.
5
Build
Spoon the rice into a bowl, arrange the cucumber and carrot alongside, then top with the dressed chicken and remaining scallion, sprinkle salt and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 1 cup180g white rice, cooked
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp rice-vinegar
- 2 tsp2 tsp sesame-oil
- 2/3 cup80g cucumber
- 1/2 cup60g carrot
- 1/2 tsp1/2 tsp salt
