Chicken Scallion Rice Bowl Recipes

CHICKEN RICE BOWL

Steps:

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN

Steps:

• Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
• While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
• Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
• Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.

JAPANESE CHICKEN-SCALLION RICE BOWL

Steps:

• Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
• Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions).
• While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low.
• Stir egg whites and the whole egg in a small bowl until just mixed.
• Add chicken to the simmering broth; gently pour in the egg mixture, WITHOUT STIRRING,sprinkle scallions on top; when the egg starts to firm up; after about 3 minutes. stir it with chopsticks or a knife, The chicken will be cooked by now.
• Divide the rice among 4 deep soup bowls and top with the chicken mixture, enjoy.

JAPANESE CHICKEN MUSHROOM AND SCALLION RICE BOWL

Steps:

• Prepare instant brown rice according to package directions.
• Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
• Add mushrooms to simmering broth.
• Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Spr When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.).
• Add water chestnuts and heat.
• Divide rice into 4 bowls.
• Ladle chicken mixture into bowls.
• Sprinkle with scallions and chili peppers.
• We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.

CHICKEN AND RICE WITH SCALLION-GINGER SAUCE

Steps:

• Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
• Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
• Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.