Ginger Chicken Rice Bowls with Edamame and Crunchy Cucumber

Prepare the bowl ingredients

Rinse the rice until the water runs mostly clear. Finely slice the onion, grate the garlic and ginger, slice the cucumber, and juice the lime. Measure the soy sauce, vinegar and honey into a small bowl and stir together.

Cook the rice

Put the rice and water in a saucepan. Bring to the boil, cover, reduce to the lowest heat and cook until the water is absorbed and the rice is tender. Leave covered off the heat while you finish the topping.

Timer available in cooking mode · 12 min

Brown the chicken

Heat the oil in a large frying pan over a medium-high heat. Fry the onion for 3 minutes, then add the chicken mince. Break it up and cook until browned throughout with no pink remaining.

Timer available in cooking mode · 7 min

Glaze and assemble

Stir the garlic and ginger into the chicken for 30 seconds. Add the soy mixture and edamame, then cook until the edamame is hot and the sauce coats the mince. Toss the cucumber with lime juice. Divide rice, chicken and cucumber between bowls; scatter with sesame seeds if using.