Chicken Steak with Seasonal Vegetables over Rice (時菜雞扒飯)
時菜雞扒飯, or Chicken Steak with Seasonal Vegetables over Rice, is a simple yet satisfying dish that highlights the flavors of perfectly cooked chicken alongside the freshness of whatever vegetables are in season, all served over a bed of fluffy rice. This balanced meal offers a great way to enjoy a variety of nutrients and flavors. Here's a straightforward recipe to create this comforting dish at home.
Ingredients
For the Chicken:
- 2 chicken breasts flattened to even thickness
- Salt and pepper to taste
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon garlic powder optional
- 1 teaspoon paprika optional
For the Vegetables:
- 2 cups seasonal vegetables e.g., bell peppers, broccoli, carrots, zucchini, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Rice:
- 1 cup jasmine rice or any preferred type
- 2 cups water
- Optional Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1/2 cup water
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
Instructions
Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil in a pot, then cover, reduce the heat to low, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Prepare the Chicken:
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side, or until fully cooked through and golden brown. Remove from the skillet and let rest for a few minutes before slicing.
Cook the Vegetables:
- In the same skillet, add another tablespoon of olive oil. Add the chopped vegetables, seasoning with salt and pepper. Stir-fry until just tender but still crisp.
Make the Optional Sauce (if using):
- In a small saucepan, mix the soy sauce, oyster sauce, honey, sesame oil, and water. Bring to a simmer.
- Add the dissolved cornstarch to the saucepan, stirring constantly until the sauce thickens.
Assemble the Dish:
- Spoon a generous amount of rice onto each plate. Lay the sliced chicken on top of the rice and surround it with the stir-fried vegetables.
- Drizzle the optional sauce over the chicken and vegetables, if desired.
