Asian Style Rice and Scallion Chicken Bowls
A quick and easy dinner idea. Add extra stir-fried veggies to make your own.
1 -2 cups of instant brown (or white) rice
1 cup of gluten-free chicken stock (Check label for allergens)
2 tablespoons gluten-free soy sauce (Check label for allergens)
2 tablespoons sugar
2 teaspoon rice vinegar
1 egg
2 large egg whites
8-10 ounces skinless chicken breasts, cut into bite sized pieces
8 scallions, chopped – green and white portion
Cook the rice according to package directions, fluff, and set aside.
In a medium saucepan over high heat, combine the chicken stock, gluten-free soy sauce, sugar and rice vinegar. Bring to a boil – then reduce heat to medium-low. Add the chicken to the broth and cook until chicken in cooked through.
While the chicken is cooking whisk the egg and the whites in a small bowl. In a second skillet over medium heat, cook the eggs scrambled-style until almost cooked through. Next, add the eggs and the scallions to the chicken mix and gently toss. Cook for another minute or two until the egg is cooked through.
When ready to serve, spoon rice into a each soup / shallow bowl and top with the chicken / egg mixture.
Serves 4.
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