Ginger-Scallion Chicken Rice Bowls

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 3 cups cooked jasmine rice
• 1 bunch scallions
• 2-inch piece fresh ginger
• 3 garlic cloves
• 3 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 2 Tbsp neutral oil
• 1 tsp honey
• 1/2 English cucumber
• 1 cup shredded carrots
• 4 soft-boiled eggs
• 1 Tbsp toasted sesame seeds
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Pat chicken thighs dry and season both sides with salt and the black pepper. Heat neutral oil in a 12-inch skillet over medium-high until shimmering.
2. 2Add chicken in a single layer and cook undisturbed 5–6 minutes until deeply golden. Flip and cook another 5–6 minutes until internal temperature reaches 165°F. Transfer to a cutting board to rest 5 minutes.
3. 3While chicken rests, thinly slice scallions (whites and greens separated). Peel and finely grate the ginger and mince the garlic.
4. 4In the same skillet reduce heat to medium, add remaining oil, scallion whites, ginger, and garlic; stir 45–60 seconds until fragrant but not browned.
5. 5Stir in soy sauce, rice vinegar, sesame oil, honey, and water; simmer 30 seconds to form a glossy sauce. Slice rested chicken into thin strips and toss in the pan to coat.
6. 6Warm the cooked rice if needed. Dice the cucumber and have shredded carrots ready. Soft-boil eggs 6 1/2 minutes in boiling water, then ice-bath and peel.
7. 7Divide rice among four bowls. Top each with ginger-scallion chicken, cucumber, carrots, and a halved soft-boiled egg.
8. 8Spoon any remaining pan sauce over the bowls, scatter scallion greens and sesame seeds, and serve warm or pack for lunch—the flavors improve after 30 minutes.