Scallion Chicken Rice Bowl

Steps

How to make it

Prep 8 min · Cook 10 min

1. Dice 130g chicken breast crosswise against the grain; mince 1 clove garlic; chop 2 scallions, keeping whites and greens separate; place 1 bowl cooked rice in a large serving bowl.
2. In a small bowl, mix 1 tsp soy sauce, 2 Tbsp warm water, and the scallion whites to make scallion sauce.
3. Toss chicken with 0.5 tsp soy sauce; rest 5 minutes to marinate.
4. Heat 1 Tbsp olive oil in a skillet over medium heat; add chicken in a single layer and sear about 3 minutes until golden, then flip and stir-fry 2 more minutes until fully cooked (no pink when cut).
5. Add minced garlic and stir-fry 30 seconds until fragrant.
6. Pour in scallion sauce and stir-fry over high heat 1 minute until the sauce coats the chicken.
7. Add scallion greens and toss 10 seconds, then turn off the heat (greens stay bright).
8. Pour chicken and sauce over rice and toss while hot; for bento, pack rice and chicken separately.

Tips & storage

Make it easier

• Toss chicken with a pinch of salt and oil before cooking for a silkier texture.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best fresh; pack rice and chicken separately for lunchboxes to avoid soggy rice.

Substitutions

Optional add-ins