Savory Chicken And Rice Breakfast Bowl Recipe

About this recipe

A hearty and protein-packed breakfast bowl featuring tender chicken, aromatic spices, and fluffy rice to fuel your day.

Ingredients

• - Chicken Breast
• 500 g Chicken Whole
• 1 l Rice Bran Oil
• 100 g Tamarind
• - Fresh Tofu
• 1 pack (250 g) Venkys Chicken Kheema
• 125 g Honey Roasted Peanuts
• 1 bunch Bok Choy
• 10 pcs Prawns
• 300G Natco Flaked Almonds, 300G
• 700G Natco Golden Raisins, 700G
• 455G Boba Tapioca Pearls, 455G
• - Tropical Sun Evaporated Milk
• 1 Kg Trade Aid Caster Sugar 1kg
• - Natco Cardamom Powder

Instructions

1. 1. Wash and rinse the rice thoroughly under running water and set it aside.
2. 2. Dice the chicken breast into bite-sized pieces and marinate with soy sauce and black pepper for 10 minutes.
3. 3. Heat sesame oil in a large pan over medium heat and sauté minced garlic and ginger until fragrant.
4. 4. Add the marinated chicken pieces to the pan and cook until they are golden brown and fully cooked.
5. 5. Remove the chicken and set it aside while keeping the pan on the stove.
6. 6. Add the rinsed rice to the pan and stir it for a minute to coat it with the flavors.
7. 7. Pour in 350 ml of water, add star anise, and bring the mixture to a boil.
8. 8. Lower the heat, cover the pan, and let the rice cook for 15 minutes or until tender.
9. 9. In a separate pan, stir-fry the frozen mixed vegetables with a pinch of salt until they are cooked through.
10. 10. Once the rice is done, gently fluff it with a fork and remove the star anise.
11. 11. Combine the cooked chicken, rice, and stir-fried vegetables in the large pan.
12. 12. Mix everything thoroughly and adjust the seasoning with more salt or soy sauce if needed.
13. 13. Serve the savory chicken and rice bowl hot, garnished with freshly cracked black pepper.