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Chicken Steak with Seasonal Vegetables over Rice (時菜雞扒飯)

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.
Course Main Course
Cuisine Chinese


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


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.

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