BETA
Ginger chicken rice bowl
Ginger, honey and rice vinegar glaze tender chicken and broccoli over a bowl of fluffy rice.
35 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Chicken breast300 g
- Long grain rice120 g
- Broccoli250 g
- Fresh ginger15 g
- Garlic2 cloves
- Low sodium soy sauce2 tbsp
- Honey1 tbsp
- Rice vinegar1 tbsp
- Cornstarch1 tsp
- Neutral cooking oil1 tbsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Soy. Soy sauce usually contains wheat.
Method
Start the rice
Rinse rice if its package recommends it, then cook with the water quantity and timing on the package. Keep covered and hot while finishing the chicken.
Prepare the vegetables
Wash broccoli and cut into small, even florets. Peel and grate ginger, and mince garlic.
Mix the glaze
Whisk soy sauce, honey, vinegar, cornstarch and 4 tbsp cold water until the starch is fully dissolved.
Cut the chicken
Cut chicken into 2 cm pieces with separate raw-meat tools. Wash hands and clean the board and knife before using them for anything else.
Brown and check
Heat oil in a wide skillet over medium-high heat. Cook chicken for about 7–10 minutes, turning regularly. Check that the largest pieces reach 74°C (165°F) with a thermometer.
Steam the broccoli
Using clean utensils, stir in ginger and garlic for 30 seconds. Add broccoli and 3 tbsp water; cover for 3–4 minutes until tender-crisp.
Glaze and serve
Stir the sauce again, pour into the pan and simmer for 1–2 minutes until bubbling and glossy. Fluff the rice, divide into bowls and spoon chicken, broccoli and sauce over it.
Have the sauce mixed before you start: the final cooking goes quickly.
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