Name: Asian Fusion Ginger-Garlic Chicken & Rice Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts (cut into bite-sized pieces); 2 cups uncooked jasmine rice; 4 large eggs; 3 cups broccoli florets; 1 red bell pepper (sliced); 1/3 cup low-sodium soy sauce; 2 tbsp rice vinegar; 2 tbsp honey; 2 tbsp sesame oil; 2 tbsp fresh ginger (minced); 4 cloves garlic (minced); 1/2 tsp black pepper; 1/4 cup scallions (sliced)

Asian Fusion Ginger-Garlic Chicken & Rice Bowls

FruityGrape7475

This Asian Fusion Ginger-Garlic Chicken & Rice Bowl is designed for maximum satisfaction and nutrition. Salted early for deep flavor, tender chicken is glazed with a bold, tangy-sweet ginger-garlic sauce, balanced perfectly with honey and rice vinegar. Crisp veggies and fluffy scrambled eggs add color, texture, and a protein boost, while fragrant jasmine rice makes it hearty and comforting. Quick enough for a weeknight, this meal delivers the high protein and energizing carbs you want—no tofu in sight. Enjoy a vibrant, inviting dinner that brings Asian-inspired flavors to your table with ease.

Ingredients

Instructions

Season chicken pieces with black pepper and half the soy sauce. Let sit while preparing other ingredients (salt early for flavor penetration).
Rinse rice under cold water until water runs clear. Cook rice according to package instructions.
In a small bowl, whisk together remaining soy sauce, rice vinegar, honey, ginger, and garlic.
Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through, 6-7 minutes. Remove chicken and set aside.
Add remaining sesame oil to the pan. Stir-fry broccoli and red bell pepper until crisp-tender, about 3-4 minutes.
Push veggies to the side, crack eggs into pan, and scramble until just set. Return chicken to skillet. Pour sauce over everything and stir to coat, cooking 1-2 minutes more until glossy and fragrant.
Divide cooked rice among 4 bowls. Top with chicken, veggies, and egg. Sprinkle with scallions and serve hot.