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!
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
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.