Chinese Chicken Breast Bowl
Remix of: Orange Chicken. about a third less fat than the Orange Chicken
657
Calories
65g
Protein
70g
Carbs
13g
Fat
Chicken Breast seared and served over cup cooked brown rice with cup bell pepper and bright aromatics.
Protein 65g · Carbs 70g · Fat 13g
15 min
Prep
15 min
Cook
$4
Per Plate
657
Calories
What You Need
- 6 oz chicken breast
- 1 cup cooked brown rice
- 1 cup bell pepper, diced
- 1 cup cooked broccoli (from about 1.5 cups raw florets)
- 1 cup cooked snap peas (from about 1.5 cups raw, trimmed)
- 1 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 scallions, sliced
- 12 oz chicken breast
- 2 cup cooked brown rice
- 2 cup bell pepper, diced
- 2 cup cooked broccoli (from about 1.5 cups raw florets)
- 2 cup cooked snap peas (from about 1.5 cups raw, trimmed)
- 2 tbsp coconut aminos
- 2 tsp sesame oil
- 2 tsp grated ginger
- 4 cloves garlic, minced
- 4 scallions, sliced
- 18 oz chicken breast
- 3 cup cooked brown rice
- 3 cup bell pepper, diced
- 3 cup cooked broccoli (from about 1.5 cups raw florets)
- 3 cup cooked snap peas (from about 1.5 cups raw, trimmed)
- 3 tbsp coconut aminos
- 3 tsp sesame oil
- 3 tsp grated ginger
- 6 cloves garlic, minced
- 6 scallions, sliced
- 24 oz chicken breast
- 4 cup cooked brown rice
- 4 cup bell pepper, diced
- 4 cup cooked broccoli (from about 1.5 cups raw florets)
- 4 cup cooked snap peas (from about 1.5 cups raw, trimmed)
- 4 tbsp coconut aminos
- 4 tsp sesame oil
- 4 tsp grated ginger
- 8 cloves garlic, minced
- 8 scallions, sliced
Before You Start
Pat the chicken dry and season it, dice the bell pepper, cut the broccoli into florets, and mince the garlic and ginger before the pan heats.
How To Make It
- Sear the chicken breast in a hot pan over medium heat, 5 to 6 minutes per side, until golden and it reaches 165°F in the center with no pink, then set it aside.
- Cook the broccoli and bell pepper in the same pan, 4 to 5 minutes, until the broccoli is bright green and just tender.
- Add the snap peas and cook, 2 to 3 minutes, until bright and crisp tender.
- Off the heat, stir in the coconut aminos, ginger, garlic, sesame oil, and scallion so the garlic does not scorch.
- Slice the chicken and serve it with the vegetables over the rice.
Fix It: If the chicken browns before it reaches 165°F, lower the heat and cover the pan so it finishes cooking through.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 15 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories657
- Protein65g
- Carbs70g
- Fat13g
- Fiber13g
- Sodium265mg
Bonus Benefits
- Eating Well
- Steady Energy
- A Healthy Weight
- Blood Sugar
- Joint Comfort
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Ginger: warming aromatics, reported to reported to settle the stomach.
Ginger: warming aromatics, reported to reported to settle the stomach.
Tools For This Recipe
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