Fragrant Chicken Rice Bowl Recipe

About this recipe

Start your day with a Fragrant Chicken Rice Bowl, an Asian-inspired breakfast that combines tender chicken, aromatic basmati rice, and crisp vegetables. Infused with soy sauce, ginger, and sesame oil, this dish is a delicious symphony of flavors and textures. Not only does it taste incredible, but it also provides 37g of protein, making it a great option for maintaining energy levels and supporting muscle recovery. Cooking this meal is a rewarding experience as you watch simple ingredients transform into a vibrant, satisfying dish. Perfect for a comforting breakfast or even brunch, this recipe is sure to become a favorite for those who crave hearty, balanced meals.

Ingredients

• 1 L Ktc Sunflower Oil
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 200G Greenfields Himalayan Pink Salt - Coarse, 200G
• 500 g Haringhata Boneless Frozen Chicken Breast
• - DELI QUINOA/BASMATI RICE 1KG
• - Dark Soy Sauce-90 GM
• 100 g Dabur Honey
• 100 g Garlic - Single Clove
• loose Ginger
• 200 G Spring Onion(200Gm)
• 200 g Orange Carrot (Gajar)
• 1 ltr Anveshan Cold Pressed Black Sesame Oil
• - Rice Vinegar
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 15 minutes.
2. 2. Dice the chicken breast into bite-sized pieces and marinate with soy sauce, honey, rice vinegar, and a pinch of salt for 10 minutes.
3. 3. Peel and finely chop the garlic and ginger, and slice the carrots and spring onions thinly.
4. 4. Heat sesame oil in a large pan over medium heat and sauté garlic and ginger until fragrant, about 2 minutes.
5. 5. Add the marinated chicken to the pan and cook, stirring occasionally, until golden brown and cooked through, about 7 minutes.
6. 6. Drain the soaked rice and cook it in a pot with 300 ml of water, a pinch of salt, and black pepper. Bring to a boil, then simmer covered for 12 minutes.
7. 7. In the same pan used for the chicken, stir-fry the carrots and spring onions for 3-4 minutes until slightly tender but still crisp.
8. 8. Combine the cooked rice with the chicken and vegetables, stirring gently to mix everything evenly.
9. 9. Adjust seasoning with soy sauce and black pepper, if needed, and let the mixture heat through for 2 minutes.
10. 10. Transfer the rice bowl to serving dishes and garnish with more spring onions or sesame seeds for a fresh finish.