Asian Chicken Rice Bowl with Dried Garlic and Ginger (Oyster-Free)

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender. Remove from heat and let it sit, covered, for 5 minutes.

2.While the rice cooks, prepare the marinade. In a medium bowl, combine 4 tablespoons soy sauce (3 tablespoons original + 1 tablespoon to replace oyster sauce), sesame oil, honey, dried minced garlic, ginger powder, and black pepper. Stir well to combine.

3.Add the bite-sized chicken pieces to the marinade and toss to coat evenly. Let the chicken marinate for at least 10 minutes, or up to 30 minutes for deeper flavor.

4.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the white parts of the scallions and sauté for 1 minute until fragrant.

5.Add the marinated chicken pieces to the skillet in a single layer. Cook without stirring for 2-3 minutes to develop a nice sear, then stir and continue cooking for another 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

6.Taste and adjust seasoning with salt if necessary. Remove from heat.

7.Fluff the cooked jasmine rice with a fork and divide it evenly among four serving bowls.

8.Top each bowl of rice with the cooked chicken and sauce.

9.Garnish with the green parts of the scallions, toasted sesame seeds, and red pepper flakes if using, for a touch of heat and extra texture.

10.Serve immediately and enjoy your comforting Asian Chicken Rice Bowl with Scallions.