Garlic Ginger Chicken Rice Bowl

Delicious, jammy and sticky Garlic & Ginger Chicken Thighs served on a bed of fragrant jasmine rice with quick pickled cucumbers, Pak choi and a soft boiled egg. In my eyes, this is a perfect bowl of food!

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Cook: 20 MINS


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In a large bowl, combine all pickled cucumber ingredients and leave the cucumber to pickle whilst you prepare the rest of the food.
Pat the chicken thighs dry using a kitchen towel, then season with salt and pepper and coat in cornflour.
Heat the oil in a large pan and cook the chicken thighs, on high heat, for 5-10 minutes on each side until cooked through and golden and crispy on the outside, then remove the chicken thighs from the pan and turn off the heat.
Now is a good time to make sure the rice, pak choi and boiled egg is ready to serve.
Wipe down the same pan with a kitchen towel and melt the butter on low heat, then add the garlic and ginger and sauté, for 2-4 minutes, stirring constantly, until the garlic and ginger just begins to turn a darker colour. Add the soy sauce, mirin and sweet chilli sauce, bring the sauce to a low simmer and cook for 2 minutes, then add the chicken thighs back to the pan and toss until coated in the sauce.
Serve the chicken thighs on the jasmine rice, along with the pak choi, pickled cucumber and soft boiled egg.

Nutritional Info

Per serving:
Cals – 639
Carbs – 61g
Protein – 49g
Fat – 21g


Quick Pickled Cucumbers:

  • 1 cucumber - thinly sliced.
  • 2-3 tbsp of rice wine vinegar.
  • Tbsp of soy sauce.
  • Tsp of granulated sugar.

  • 500g boneless, skinless chicken thighs.
  • Salt and pepper seasoning, to taste.
  • 2 tbsp of cornflour.
  • 3 cloves of garlic - finely chopped.
  • 15g of ginger - finely chopped.
  • Tbsp of groundnut oil.
  • Tbsp of unsalted butter.
  • Tbsp of soy sauce.
  • 2 tbsp of mirin.
  • 2 tbsp of sweet chilli sauce.

To serve:

  • 250g of cooked jasmine rice, split between to portions.
  • 1 steamed pak choi - cut in half.
  • 1 soft boiled egg - cut in half.

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