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Ginger and Scallion Chicken Rice Bowl

These are tasty Ginger and Scallion Chicken Rice Bowl recipe. You can use all chicken thigh meat instead of a mixture of breast meat. I hope you guys will like it.

Ginger And Scallion Chicken Rice Bowl


About 650 grams Chicken Breast and Thighs, boneless
4 Tbsp peanut Oil

4 Tbsp Chopped Ginger
8 Scallions, chopped
2 Fresh Green Chilies, chopped
4 Cloves Garlic, chopped
1 tsp Chili Flakes
1 tsp Ground Sichuan Peppercorn
4 Tbsp Light Soy Sauce
1/2 Cup Chicken Stock

Steamed Rice
Cucumber slices


Heat the peanut oil in a large skillet or cast iron pan over high heat until very hot.

Brown the chicken pieces on both sides. Then push or remove the chicken pieces and set aside.

Lower the heat slightly, mix in the chopped ginger, scallions, green chilies, garlic, chill flakes, and ground Sichuan peppercorn. Cook, stirring for about a minute. Then add the soy sauce and chicken stock and bring it to a boil and season with sea salt. Return the chicken to the skillet and simmer until the chicken is fully cooked, about 3 to 4 minutes.

Serve the chicken pieces with some of the sauce with steamed rice and some cucumber slices.

Note: You can chop the chicken into smaller pieces, if desired.


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