Lunch · 30 min · chinese

Ginger Scallion Chicken Rice Bowl

Chicken thighs does the heavy lifting here, with jasmine rice rounding it out. A Chinese lunch that takes 30 minutes, start to finish. The macros do the talking: 53g protein, 60g carbs, and 16g fat in every 605-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken thighs
• 1 cup Jasmine rice
• 1 tbsp Ginger
• 4 Scallions
• 1 tbsp Soy sauce
• 1 tsp Sesame oil

Steps

1. Rinse the jasmine rice and get it cooking — it will be done in about 15 minutes.
2. Slice the chicken thighs into even strips so they cook at the same rate.
3. Sear the chicken in a hot oiled skillet 4–5 minutes per side until deeply golden and cooked through.
4. Push the chicken to one side and add the minced ginger and half the scallions.
5. Sizzle 1 minute until very fragrant, then pour in the soy sauce and sesame oil.
6. Toss everything together for 30 seconds so the chicken drinks up the sauce.
7. Serve over rice topped with the remaining raw scallions for crunch.

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