Chicken and rice bowl

Name: Chicken and rice bowl
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp dark soy sauce; 2 tbsp regular soy sauce; 2 tbsp oyster sauce; 2 tbsp Shaoxing wine; 2 chicken breast halves, cut into 1/2 cm slices; 1 medium onion, thinly sliced; 3 cloves garlic, thinly sliced; 1 tbsp ginger, cut into matchsticks; 1 carrot, peeled and chopped small; 2 sticks celery, sliced thin; 1/2 cup frozen sweet corn; 1/2 cup frozen sweet peas; 4 cups steamed rice; 4 green onions, chopped; 4 stalks romaine lettuce, cut into strips; 1 tsp toasted sesame oil

Robert Gonzal @robert

Vancouver BC

You can never have too many one pan dinners in your repertoire. Obviously, they're easier to clean up, which is great if your family is like ours and you don't have a dishwasher. They're also usually easier to whip up in the first place, which makes them ideal for busy weeknights. This chicken and rice is a perfect example of such a dish. It comes together in about 15 minutes (20 if you include the prep). It cooks in one pan and is a meal all on its own. And, most important of all, it's delicious.

Robert Gonzal @robert

Saved

Ingredients

15 minutes

4 servings

1 tbspdark soy sauce
2 tbspregular soy sauce
2 tbspoyster sauce
2 tbspShaoxing wine
2chicken breast halves, cut into 1/2 cm slices
1medium onion, thinly sliced
3 clovesgarlic, thinly sliced
1 tbspginger, cut into matchsticks
1carrot, peeled and chopped small
2 stickscelery, sliced thin
1/2 cupfrozen sweet corn
1/2 cupfrozen sweet peas
4 cupssteamed rice
4green onions, chopped
4 stalksromaine lettuce, cut into strips
1 tsptoasted sesame oil

Saved

Steps

15 minutes

1

Whisk together both soy sauces, the oyster sauce, and Shaoxing wine. Pour half over the chicken and toss to combine. Cover, and leave in the fridge for 30 minutes.
2

Add a splash of veg oil to a large wok on high heat. Add the chicken all at once and fry until cooked. This should only take 3 or 4 minutes if you cut the meat thin enough. Toward the end the meat will give off some liquid. Let simmer in these juices for 2 minutes, then remove everything to a bowl and set aside.
3

Refresh the oil in the wok and add the onion, garlic, and ginger. Fry for 1 minute until fragrant, then add the carrot, celery, corn and peas. Fry another 2 minutes, then add the rice. Give everything a toss.
4

Return the chicken and juices to the wok. Add several grinds of freshly cracked black pepper and stir until thoroughly combined. Turn the heat down to medium and cook a final 5 minutes, stirring occasionally. This will allow a bit of a crust to form on the rice, which is delicious.
5

Turn off the heat and add the remaining sauce, green onions, romaine strips and sesame oil. Give it a final toss before serving. Goes great topped with a drizzle of chili oil.