Chinese-Style Chicken Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with chicken and crisp vegetables stir-fried in a savory, glossy sauce.
This rice bowl is topped with chicken and crisp vegetables stir-fried in a savory, glossy sauce. It's light yet gently salty, making it a good choice for a busy lunch or simple dinner.
Chinese · 25 minutes to cook
Nutrition (per 631g serving): 737.7 kcal · protein 31.2g · carbohydrate 82.5g · fat 29.2g · sodium 1191.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cornstarch settles easily in the sauce, so stir it once more just before pouring it into the pan.
Tips: Bok choy leaves wilt quickly when overcooked, so add them at the end for better color and texture.
Tips: Cut into the thickest piece of chicken to make sure it's cooked through.
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Ingredients (1 serving)
- Boneless chicken thigh — 120 g
- Cooked rice — 210 g
- Bok choy — 70 g
- Onion — 40 g
- Carrot — 30 g
- Green onion — 15 g
- Garlic — 1 tsp
- Ginger — 1 tsp
- Oyster sauce — 1 Tbsp
- Soy sauce — 1 tsp
- Cornstarch — 1 tsp
- Cooking oil — 1 Tbsp
- Water — 100 ml
- Ground black pepper — 1 tsp