Takeaway Recipe

Asian-Style Takeaway Chicken Bowl

1. 1

   Make the rice

   Rinse 1 cup short-grain rice in a fine-mesh strainer under cold water until water runs clear (removes excess starch). Combine rinsed rice and 1.25 cups water in a small saucepan, add a pinch of salt, bring to a boil over medium-high heat. Once boiling, reduce to the lowest heat, cover tightly and simmer for 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes to steam.

2. 2

   Marinate the chicken

   In a medium bowl whisk together 3 tbs soy sauce, 2 tbs hoisin, 1 tbs rice vinegar, 1 tbs brown sugar, 1 tsp sesame oil, 1 tsp grated ginger, and 3 minced garlic cloves. Stir in 1 tsp cornstarch until dissolved. Add the 1 lb chicken pieces and toss to coat. Let marinate at room temperature for 10–20 minutes (or refrigerate up to 2 hours).

3. 3

   Prepare vegetables

   While rice and chicken are resting, trim and divide broccoli into bite-sized florets (2 cups) and peel/slice 1 carrot into thin sticks or rounds so they cook quickly. Slice 3 scallions, keep white and green parts separate if desired.

4. 4

   Cook the chicken and vegetables

   Heat a large nonstick or wok-style skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When shimmering, add marinated chicken in a single layer (reserve excess marinade in the bowl). Cook without moving 2–3 minutes until one side browns, stir and continue cooking 2–3 minutes until chicken is nearly cooked through. Transfer chicken to a plate. In same skillet add broccoli and carrots; stir-fry 2–3 minutes. Add reserved marinade to the skillet, bring to a simmer and cook 1–2 minutes until sauce thickens slightly and vegetables are crisp-tender. Return chicken to skillet and toss to coat, cook another 1 minute until everything is heated through. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper, and 1/2 tsp red pepper flakes if using.

5. 5

   Finish and assemble

   Fluff the steamed rice with a fork and divide between 2 bowls (servings). Spoon the chicken and vegetable mixture over the rice. Sprinkle with 1 tsp toasted sesame seeds and the sliced scallion greens. Serve with lime wedges for squeezing over and extra soy or hoisin on the side if desired.

6. 6

   Notes and tips

   If you prefer, swap chicken for firm tofu (press and cube) and increase cooking time for broccoli slightly. For more sauce, mix 2 tbs water with 1 tbs soy and 1 tbs hoisin and add before returning chicken. To make gluten-free, use tamari instead of soy. Total estimated hands-on time assumes quick marination.