Ginger-Scallion Chicken Bowls with Crispy Rice
Ingredients
- 2 poundschicken breast (boneless, skinless)
- 3 tablespoonfresh ginger
- ¼ cupsoy sauce
- 2 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 8scallions
- 4 clovesgarlic
- 2 cupsjasmine rice
- 2¾ cupswater
- 1 teaspoonsalt
- 1 mediumcucumber
- 1lime
Prep
- 01
Mince 4 cloves garlic
- 02
Grate 3 tablespoons fresh ginger
- 03
Slice 8 scallions, separating white and light green parts from dark green tops
- 04
Dice 1 medium cucumber
- 05
Cut 1 lime into wedges
Method
- 01
Bring 2 3/4 cups water to a boil in a medium saucepan. Stir in 2 cups jasmine rice and 1 teaspoon salt, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed. Fluff with a fork and set aside.
- 02
While rice cooks, place 2 pounds chicken breast in a large pot and cover with cold water by 1 inch. Bring to a gentle simmer over medium heat and cook 12–15 minutes, until an instant-read thermometer reads 165°F. Remove chicken to a cutting board and let cool slightly.
- 03
Mince 4 cloves garlic and grate 3 tablespoons fresh ginger into a small bowl. Whisk in 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil.
- 04
Shred or cube the cooled chicken and place in a large bowl. Pour the ginger-soy mixture over the chicken and toss gently to coat. Let sit 5 minutes.
- 05
Divide cooked rice among 4–5 meal-prep containers and top each with the chicken and sauce.
- 06
Refrigerate in airtight containers for up to 4 days. To serve, reheat gently in a microwave (2–3 minutes) or on the stovetop with a splash of water, then top with fresh cucumber and a squeeze of lime juice.
Spice Tips
For a gentle kick, add 1/4 to 1/2 teaspoon white pepper or a pinch of cayenne to the ginger-soy sauce. Fresh chili flakes or a small diced Thai chili stirred in before serving adds heat without overpowering the fresh flavors. A splash more rice vinegar brightens the dish if you prefer extra tang.
The chicken and sauce keep for up to 4 days refrigerated. For best flavor, keep the rice separate from the chicken until ready to eat, or the rice will soften. Reheat gently to preserve texture. You can also serve this cold straight from the fridge on hot days.