Description
A balanced, global comfort dish with bite-sized chicken, butter-kissed rice, and bright lemon juice. Perfectly seared chicken and slightly charred grains offer satisfying texture while soy sauce provides subtle umami depth.
Ingredients
4 tsp neutral oil (avocado/canola), 1 tsp for chicken, 1/2 tsp for rice
1/2 lb chicken breasts, cut into 1/2” cubes
5 tbsp low-sodium soy sauce, 2 tbsp for chicken, 3 tbsp for rice
4 tbsp butter, 1 tbsp for chicken, 3 tbsp for rice
2 tsp freshly squeezed lemon juice
1/2 cup white onion, diced
1 cup frozen mixed vegetables (peas and carrots preferred)
2 large eggs, at room temperature
4 cups cooked rice, cooled to 85°F (29°C)
1 tsp sesame seeds (optional, garnish only)
Instructions
Heat skillet over medium-high heat until shimmering
Add 1 tsp sesame oil and 1 tbsp neutral oil
Add chicken and sear 1 minute without stirring
Stir in 2 tbsp soy sauce, 1 tbsp butter, 2 tsp lemon juice, salt, and pepper
Cook 1–3 minutes, stirring minimally until chicken browns
Transfer to bowl and wipe skillet clean
Heat 1 tsp oil in same skillet over medium-high heat
Add onion and veggies, sauté 3 minutes until onions soften
Push veggies to one side, crack eggs into skillet
Scramble eggs with spatula until fully cooked
Add rice and 3 tbsp butter, stir 5 minutes
Pour in 3 tbsp soy sauce, cook 1 minute to integrate
Stir in chicken, salt, and pepper until combined
Portion into bowls, garnish with sesame seeds
Notes
Use rice cooled to 85°F (29°C) for stir-frying
Pre-dice chicken into uniform cubes for even browning
Rest cooked chicken 2–3 minutes before adding to rice
Same skillet works for successive components
Optionally serve with葱花 (chopped green onions) for extra freshness
- Prep Time: 15
- Cook Time: 25
- Category: Easy Chicken Recipes
- Method: Sautéing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Sodium: 938mg
- Fat: 28g
- Saturated Fat: 19g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg