Simple Ginger Scallion Chicken Bowls
A quick and wholesome meal featuring tender chicken marinated in ginger and scallions, served over rice or quinoa.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet or Wok
Ingredients
Chicken
- 1 pound Boneless, Skinless Chicken Breasts Cut into bite-sized pieces.
Marinade
- 2 tablespoons Fresh Ginger Grated.
- 3-4 pieces Scallions Finely sliced, separate white and green parts.
- 1/4 cup Soy Sauce Low-sodium preferred.
- 1 tablespoon Sesame Oil
- 2 tablespoons Vegetable Oil For cooking.
Seasoning
- to taste Salt
- to taste Pepper
Base
- 2 cups Cooked Rice or Quinoa For serving.
Optional Vegetables
- to taste Seasonal Vegetables Such as bell peppers, snap peas, or broccoli.
Instructions
- Prepare ingredients: wash and slice scallions, grate ginger, and cut chicken into bite-sized pieces.
- In a mixing bowl, combine grated ginger, soy sauce, sesame oil, salt, and pepper to create the marinade.
- Add chicken pieces to the marinade, ensuring they are evenly coated. Marinate for 15-30 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook undisturbed for 4-5 minutes until golden brown.
- Flip chicken, add white parts of scallions, and cook for another 3-4 minutes until chicken is cooked through.
- Remove from heat, taste and adjust seasoning if necessary.
- Serve over cooked rice or quinoa, topped with the chicken mixture and green parts of scallions.
- Optionally, add any additional vegetables for extra nutrition and crunch.
Notes
Store leftovers in airtight containers for up to 3 days. Reheat with a splash of water or broth.