Chicken Rice Bowl
A satisfying and quick meal featuring seasoned chicken in a sticky sauce served over warm, fluffy rice.
Ingredients
- 1 tablespoon sesame oil (toasted preferred)
- 1 tablespoon ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar or Chinese cooking vinegar
- 1 tablespoon dark soy sauce (light soy sauce can also be used)
- 2 tablespoons brown sugar
- 1 teaspoon minced ginger
- 1/2 cup water (125ml)
- 1 tablespoon corn flour
- pinch white pepper
- 2 tablespoons vegetable oil
- 1 clove garlic (minced)
- 500 grams chicken mince (1 lb)
- Steamed rice for serving
- Spring onions (thinly sliced, for garnish)
- Sesame seeds for garnish
- Fried shallots for garnish
Instructions
- In a bowl, combine sesame oil, ketchup, oyster sauce, vinegar, soy sauce, brown sugar, ginger, water, corn flour, and white pepper. Stir until smooth and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add sliced onion and minced garlic, cooking until onions soften and turn golden.
- Add chicken mince, breaking it apart with a spoon. Cook until no longer pink and lightly caramelized.
- Pour in the prepared sauce, stirring to coat the chicken. Let it simmer until the sauce thickens and becomes sticky.
- Serve the chicken over steamed rice, garnished with sesame seeds, chopped spring onions, and fried shallots.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding water if the sauce thickens too much.