The pressure builds and you start counting down minutes until you eat. That familiar hiss and steam rising fills your kitchen with good vibes. You glance at the clock, maybe a little impatient but knowing the wait will be worth it.

Steaming hot Asian dinner in pot — Steaming hot Asian dinner ready to be served

You recall the smells that kick in early on, sesame oil and soy sauce mingling in the air. Every minute counts when you’re hungry and this meal's gonna hit just right. It’s like a countdown to a flavor explosion.

You spot the steam cues escaping from the lid and they kinda tell you the rice and chicken are cooking together in broth depth, locking in all that good taste. Slow release means patience, but you know it makes the texture perfect. The natural release lets everything settle just right before you dig in.

Why This Recipe Works Every Single Time

The sauce blends simple ingredients that layer deep flavor fast.
Pressure build locks moisture in chicken mince so it’s juicy, never dry.
Brown sugar balances salty soy with a mellow sweetness.
Ginger adds a fresh kick that wakes up the taste buds.
Thickened sauce clings perfectly to rice and meat for max yum.
Steam cues let you time your release so it’s not overcooked.
Using a natural release keeps textures tender and tasty.

All the Pieces for This Meal

Ingredients laid out for Asian chicken dish — All ingredients ready for prep and cooking

1 tablespoon sesame oil. Toasted is best for that nutty aroma you’ll love.
1 tablespoon ketchup. Brings sweetness and tang that surprises pleasantly.
1 tablespoon oyster sauce. Adds that savory depth you can’t quite describe.
1 tablespoon Chinese cooking wine or rice wine vinegar. Pick your fave for balance.
1 tablespoon dark soy sauce, but light works too if you want it lighter.
2 tablespoon brown sugar. Just enough sweetness to mellow everything out.
1 teaspoon minced ginger. Fresh or jarred works, but fresh’s the best with bite.
125 ml water, plus 1 tablespoon corn flour dissolved in it to thicken the sauce real good.

Don't forget 2 tablespoon vegetable oil for frying and 500 g chicken mince fresh from your local butcher. You also gotta have half an onion sliced thin, and 1 minced garlic clove to build up flavors.

Steamed rice is your base, and for topping, spring onion and sesame seeds plus fried shallots add crunch and freshness to every bite.

The Exact Process From Start to Finish

Start by mixing sesame oil, ketchup, oyster sauce, Chinese cooking wine, dark soy sauce, brown sugar, minced ginger, and a pinch of white pepper together in a small bowl. This sauce is your flavor foundation.
In another bowl, stir corn flour into water until no lumps remain. This slurry is gonna thicken things up later.
Heat vegetable oil in a pan over medium heat. Toss in onions and garlic and sauté until they're soft and just turning golden.
Throw in the chicken mince and break it up with your spoon or spatula. Cook until it’s no longer pink. This step builds that broth depth for the dish.
Pour the sauce mixture over the cooked chicken and stir to coat everything well. Let it simmer gently so flavors meld.
Give that corn flour slurry a quick stir then pour it in the pan. Keep stirring for 2 to 3 minutes as the sauce thickens up nicely.
Serve this hot over steamed rice, garnishing with scallions, sesame seeds, and fried shallots for texture you can’t resist. Enjoy!

Valve Hacks You Need to Know

When pressure build starts, give your pot a gentle shake or tap. It helps settle ingredients so they cook evenly without stuck bits.
For that natural release, keep the lid closed and just walk away. Avoid quick releases here because your chicken and rice need that slow hangout to stay juicy.
If steam cues seem slow, lift the lid an inch right at the end just for a hot sec and then close it back. It jumps up pressure fast for a perfect finish.

The Flavor Experience Waiting for You

You’re gonna get this beautiful sweet and savory hug from the sauce. It’s rich but balanced, with just a little tang and a little warmth from the ginger.

The chicken mince feels tender but still a little crumbly, soaking up all those layered tastes like a pro. Rice bowls like this make every forkful satisfying.

Crunch from the fried shallots pops against soft rice and tender meat. Sesame seeds and spring onion add fresh bites and complexity you didn’t expect.

Every mouthful reminds you why pressure cooking this kind of meal works so well—it’s fast but tastes like you spent hours perfecting it.

Final plated Asian chicken and rice dish ready to eat

Making It Last All Week Long

Store leftovers in an airtight container in the fridge. They keep good for 3 to 4 days when sealed tight.

Reheat in the microwave but add a splash of water to keep the broth depth fresh and the chicken moist.

If you wanna freeze it, cool the meal completely first. Freeze in portions so you grab what you need.

Thaw in the fridge overnight and reheat gently on stovetop or microwave. You’ll still get that great sauce and tender texture y’all love.

Your Most Asked Questions Answered

Can I use chicken thighs mince instead of breast? Heck, yes! Thigh mince has more fat, making it even juicier and tastier in this recipe.
What if I don’t have oyster sauce? You can swap in hoisin sauce or even a little extra soy sauce. Flavor shifts a bit but still delicious.
How do I know when to do the slow release? Steam cues rise steady after cooking time. Let it sit on low pressure and natural release for about 10 minutes before opening.
Is ketchup really necessary? It adds subtle tang and helps balance flavors. You could try a little tomato paste but ketchup’s sweeter.
Can I add veggies to this? Totally. Throw in finely chopped carrots, bell peppers, or snap peas before sealing the pressure cooker to add crunch and color.
Can I double the recipe? You can but don't fill your pressure cooker past two-thirds full. Cook times stay close but add a extra minute of pressure build for safety.

Easy Asian Chicken Rice Bowls

This quick and delicious Asian chicken rice bowl combines savory chicken mince in a rich sauce with steamed rice, topped with fresh scallions and crispy shallots. Ready in under 20 minutes!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 12

Total Time 17

Cuisine Mediterranean

Servings 2 people

Calories 513 kcal

Equipment

1 Mixing bowl for sauce preparation
1 Pan for cooking chicken
1 Spoon or spatula for stirring and breaking up mince

Ingredients

Sauce + Chicken + Garnish

1 tablespoon Sesame oil toasted preferred
1 tablespoon Ketchup
1 tablespoon Oyster sauce
1 tablespoon Chinese cooking wine or rice wine vinegar
1 tablespoon Dark soy sauce or light soy sauce
2 tablespoon Brown sugar
1 teaspoon Minced ginger
125 ml Water
1 tablespoon Corn flour dissolved in water
White pepper a pinch
2 tablespoon Vegetable oil
½ Onion thinly sliced
1 clove Garlic minced
500 g Chicken mince fresh from butcher
Steamed rice for serving
Spring onion sliced, for garnish
Sesame seeds for garnish
Fried shallots for garnish

Instructions

Mix sesame oil, ketchup, oyster sauce, Chinese cooking wine, dark soy sauce, brown sugar, minced ginger, and a pinch of white pepper in a small bowl.
In another bowl, stir corn flour into water until smooth to make a slurry.
Heat vegetable oil in a pan on medium heat. Add sliced onion and minced garlic and sauté until softened and golden.
Add chicken mince and break it up while cooking until no longer pink.
Pour sauce mixture over the cooked chicken. Stir and let simmer to blend flavors.
Stir in the corn flour slurry and cook for 2–3 minutes until sauce thickens.
Serve hot over steamed rice, topped with spring onion, sesame seeds, and fried shallots.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat with a splash of water to revive textures. For freezing, cool completely and portion for convenience.