Ginger Chicken & Brown Rice Bowl
Tender ginger chicken, crunchy vegetables and brown rice come together in a fresh, savory bowl for busy evenings.
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Why this supports your day
This bowl combines protein, vegetables and a whole grain in one practical meal. Choosing reduced-sodium sauces and adding plenty of vegetables can support a balanced everyday plate.
Ingredients
- 2 cups cooked brown rice
- 500 g boneless skinless chicken breast, thinly sliced
- 1 tbsp avocado oil or olive oil
- 1 tbsp fresh ginger, finely grated
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 2 carrots, cut into thin matchsticks
- 2 cups broccoli florets
- 3 tbsp reduced-sodium tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds
- Lime wedges, for serving
Method
- 1Warm a large skillet or wok over medium-high heat. Add the avocado oil, then cook the chicken for 5–6 minutes until cooked through. Transfer to a plate.
- 2Add the ginger and garlic to the skillet and stir for 30 seconds. Add the bell pepper, carrots and broccoli with 2 tbsp water. Cover and cook for 4 minutes.
- 3Whisk the tamari, rice vinegar and sesame oil. Return the chicken to the skillet and pour in the sauce.
- 4Cook for 2 minutes, stirring until everything is glossy and heated through.
- 5Divide the brown rice into bowls, spoon over the chicken and vegetables, then top with spring onions, sesame seeds and lime.
Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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