Tangy Ginger Chicken Rice Bowl Recipe

About this recipe

A zesty and aromatic chicken rice bowl featuring tender chicken chunks, fluffy rice, and vibrant vegetables, all tossed in a tangy ginger-infused sauce.

Ingredients

• 100 g Garlic
• 500 g Chicken Whole
• 125 g Honey Roasted Peanuts
• 750 g Patanjali Rice Bran Oil
• - Amul Butter
• - Chicken Breast

Instructions

1. 1. Rinse the rice under cold water and cook it in a pot with 320 ml water until fluffy and tender.
2. 2. Peel and finely grate the ginger and garlic to prepare the aromatic base for the sauce.
3. 3. Cut the chicken breast into bite-sized chunks and season with salt and black pepper.
4. 4. Heat sesame oil in a pan, then stir-fry the chicken on medium heat until golden and cooked through.
5. 5. Dice the carrot and green bell pepper into small pieces for the vegetable mix.
6. 6. Add the diced vegetables to the pan with the chicken and stir-fry for 3–4 minutes until slightly softened.
7. 7. In a small bowl, mix soy sauce, rice vinegar, cornstarch, grated ginger, and garlic with 100 ml water to create the sauce.
8. 8. Pour the sauce into the pan and cook while stirring until it thickens and coats the chicken and vegetables evenly.
9. 9. Fluff the cooked rice and divide it into two serving bowls as the base.
10. 10. Top the rice with the tangy chicken and vegetable mix, ensuring an even distribution.
11. 11. Garnish with a sprinkle of sesame seeds or chopped spring onions if desired.