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Ginger poached chicken breast on white rice with bok choy and sliced cucumbers in a black bowl with black chopsticks on a black napkin on a black table.

Ginger Poached Chicken Bowl

bok choy, jasmine rice, chicken broth

STARS

Poach chicken breasts with ginger and chicken broth and serve with jasmine rice, fresh, sliced cucumbers and steamed bok choy for your own take on a classic Singaporean dish. Dip the chicken in sweet soy sauce or drizzle it over your bowl for dynamic, nutritious flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Bowl

  • 4 6-ounce boneless, skinless chicken breasts
  • 2 inches fresh ginger, sliced
  • ½ cup sliced scallions
  • 5 cups chicken broth
  • 1 cup jasmine rice
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons crispy fried onions
  • 2 tablespoons crispy garlic chips
  • 4 heads baby bok choy about 1 pound, trimmed and halved horizontally
  • 2 tablespoons cilantro, chopped
  • 1 large Persian cucumber, thinly sliced
  • 2 scallions, thinly sliced
  • Salt and freshly pepper to taste

Sweet Soy Sauce (optional)

  • 2½ tablespoons soy sauce
  • 1½ tablespoons soybean paste
  • 1½ tablespoons sugar
  • 1½ tablespoons ginger, minced
  • 1½ tablespoon white vinegar
  • 1 tablespoon water
  • 2 garlic cloves, minced
  • 2 tablespoons cilantro, finely chopped
  • Salt and pepper to taste
Directions
1
Place the chicken breasts in a saucepan, add the ginger and ½ cup scallions, and cover with chicken stock. Bring to a simmer over high heat, then reduce to low, cover partially, and cook for 10 to 15 minutes or until an instant-read thermometer registers 165°F. Transfer the chicken to a cutting board and let cool slightly before slicing or shredding.  
2
Cook the rice according to the package instructions and stir in the sesame oil, sugar, fried onions, and garlic chips.
3
Meanwhile, place a steamer basket in a pot filled with 2 inches of water. Add the bok choy and bring to a simmer, covered. Steam for about 6 minutes, or until the base of the bok choy is just tender.
4
Whisk together all the sweet soy sauce sauce ingredients until well combined.
5
Divide the rice, chicken, bok choy, and cucumbers between serving bowls. Scatter the scallions and cilantro on top and drizzle with the sauce.

Ginger Poached Chicken Bowl

bok choy, jasmine rice, chicken broth

STARS

Poach chicken breasts with ginger and chicken broth and serve with jasmine rice, fresh, sliced cucumbers and steamed bok choy for your own take on a classic Singaporean dish. Dip the chicken in sweet soy sauce or drizzle it over your bowl for dynamic, nutritious flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Bowl

  • 4 6-ounce boneless, skinless chicken breasts
  • 2 inches fresh ginger, sliced
  • ½ cup sliced scallions
  • 5 cups chicken broth
  • 1 cup jasmine rice
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons crispy fried onions
  • 2 tablespoons crispy garlic chips
  • 4 heads baby bok choy about 1 pound, trimmed and halved horizontally
  • 2 tablespoons cilantro, chopped
  • 1 large Persian cucumber, thinly sliced
  • 2 scallions, thinly sliced
  • Salt and freshly pepper to taste

Sweet Soy Sauce (optional)

  • 2½ tablespoons soy sauce
  • 1½ tablespoons soybean paste
  • 1½ tablespoons sugar
  • 1½ tablespoons ginger, minced
  • 1½ tablespoon white vinegar
  • 1 tablespoon water
  • 2 garlic cloves, minced
  • 2 tablespoons cilantro, finely chopped
  • Salt and pepper to taste

Directions

1
Place the chicken breasts in a saucepan, add the ginger and ½ cup scallions, and cover with chicken stock. Bring to a simmer over high heat, then reduce to low, cover partially, and cook for 10 to 15 minutes or until an instant-read thermometer registers 165°F. Transfer the chicken to a cutting board and let cool slightly before slicing or shredding.  
2
Cook the rice according to the package instructions and stir in the sesame oil, sugar, fried onions, and garlic chips.
3
Meanwhile, place a steamer basket in a pot filled with 2 inches of water. Add the bok choy and bring to a simmer, covered. Steam for about 6 minutes, or until the base of the bok choy is just tender.
4
Whisk together all the sweet soy sauce sauce ingredients until well combined.
5
Divide the rice, chicken, bok choy, and cucumbers between serving bowls. Scatter the scallions and cilantro on top and drizzle with the sauce.