Lunch
Rice Bowl with Sweet Soy-Garlic Chicken & Sautéed Vegetables for Work Lunch
Prep
15 min
Cook
25 min
Servings
2
Level
Easy
A practical rice bowl featuring shredded chicken cooked in a savory-sweet soy-garlic sauce, paired with colorful sautéed vegetables that stay crisp and fresh even after hours of packing. This dish is perfect for anyone who needs a filling, well-balanced work lunch that's still simple to make in the morning or prep the night before. It has that classic savory homestyle flavor with a texture that stays delicious even when eaten cold.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams chicken breast fillet
- 2 scoops white rice or brown rice
- 3 clove garlic, minced
- 4 clove shallots, sliced
- 3 tbsp sweet soy sauce (kecap manis)
- 1 tbsp salty soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp ground pepper
- 1/2 tsp granulated sugar
- 1 carrot, cut into matchsticks
- 10 green beans, cut into 1.2-inch pieces
- 1/2 cup sweet corn kernels
- 1 egg, lightly beaten
- 3 tbsp cooking oil for sautéing
- to taste salt
- 100 ml water
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👩🍳 Instructions
- 1 Boil the chicken breast fillet in boiling water for 15 minutes until cooked through, then remove and coarsely shred it using a fork.
- 2 Heat 2 tbsp of oil in a pan, sauté the garlic and shallots until fragrant and softened.
- 3 Add the shredded chicken to the pan and mix well with the sautéed seasonings.
- 4 Add the sweet soy sauce, salty soy sauce, oyster sauce, pepper, and sugar. Pour in the water, stir well, and cook over low heat until the seasoning is absorbed and the liquid has reduced. Set aside.
- 5 In a separate pan, heat the remaining oil and scramble the egg first until cooked, then push it briefly to the side of the pan.
- 6 Add the carrot and corn, sauté for 2 minutes, then add the green beans. Mix well and sauté until the vegetables are half-cooked but still crisp.
- 7 Season the vegetables with a little salt, mix well with the scrambled egg, cook for another 1-2 minutes, then remove from heat.
- 8 Prepare a meal prep box, arrange the rice on one side, the soy-garlic chicken on another side, and the sautéed vegetable and egg mixture in the remaining space.
- 9 Let all the components cool slightly before closing the lunch box to prevent condensation, then store in the fridge if prepping the night before.
💡 Tips
• Prepare all the components the night before and store them separately in the fridge, then assemble and briefly reheat in the morning for a fresher taste.
• Swap the white rice for brown rice or shirataki rice for a lower-calorie version suitable for dieting.
• Make sure not to overcook the vegetables so they stay crisp and bright in color by lunchtime.
• Use a divided lunch box so the rice, chicken, and vegetables don't mix together, and the soy sauce doesn't make the rice soggy.
📊 Nutrition Facts / serving
420 kkal
Calories (kcal)
28 gramg
Protein
14 gramg
Fat
45 gramg
Carbs
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