Cooked - Garlic Ginger Chicken Rice Bowl

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Home Pricing Community My Recipes

Garlic Ginger Chicken Rice Bowl

1.0

1 cucumber - thinly sliced

2-3 tbsp of rice wine vinegar

2 tbsp of soy sauce

1 tsp of granulated sugar

400g boneless, skinless chicken thighs

Salt and pepper seasoning, to taste

2 tbsp of cornflour

3 cloves of garlic - finely chopped

15g of ginger - finely chopped

1 tbsp of groundnut oil

1 tbsp of unsalted butter

2 tbsp of mirin

2 tbsp of sweet chilli sauce

250g of cooked jasmine rice, split between two portions

1 steamed pak choi - cut in half

1 soft boiled egg - cut in half

Thinly slice the cucumber.
In a bowl, mix the rice wine vinegar, soy sauce, and granulated sugar until the sugar is dissolved. Add the sliced cucumber and toss to coat. Set aside.
Season the chicken thighs with salt and pepper.
Dust the chicken thighs with cornflour.
In a pan, heat the groundnut oil and unsalted butter over medium heat.
Add the chicken thighs to the pan and cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
In the same pan, add the finely chopped garlic and ginger. Cook until fragrant.
Add the mirin and sweet chilli sauce to the pan. Stir well to combine.
Slice the cooked chicken thighs and return them to the pan. Stir to coat the chicken with the sauce.
To serve, divide the cooked jasmine rice between two bowls. Top with the garlic ginger chicken, steamed pak choi, and soft-boiled egg. Garnish with the marinated cucumber slices.
Enjoy your Garlic Ginger Chicken Rice Bowl!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 127 weeks ago

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