Lemongrass Chicken Breakfast Bowl

• 150 g raw chicken breast, cut into thin strips — Boneless skinless chicken breast, raw
• 150 g cooked brown rice — Cooked long-grain brown rice
• 50 g green cabbage, shredded — Raw green cabbage
• 60 g cucumber, cut into matchsticks — Cucumber with peel
• 12 g tender inner lemongrass, finely minced — Fresh lemongrass
• 18 g fresh lime juice — Fresh lime juice
• 12 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 4 g fresh ginger, grated — Fresh ginger root
• 6 g avocado oil — Avocado oil
• 10 g scallion, sliced — Raw scallion
• 6 g fresh cilantro, chopped — Fresh cilantro

Method

1. 1Measure ingredients: Mix the lemongrass glazeMeasure lemongrass, lime juice, reduced sodium soy sauce, and ginger using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the lemongrass glazeStir lemongrass, 12 g lime juice, soy sauce, ginger, and 15 g water in a small cup.45 secLook for: The lemongrass-lime glaze smells citrusy and the lemongrass is evenly suspended.Safety: Use only the tender inner lemongrass and keep the glaze away from the raw-chicken board.
3. 3Measure ingredients: Sauté the chickenMeasure chicken breast and avocado oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Sauté the chickenHeat oil in a wide skillet over medium-high. Add chicken in one layer and cook for 5 to 6 minutes, turning twice.6 min · 165°FLook for: Chicken has browned edges and the thickest strip reaches 165°F.Safety: Avoid raw-chicken cross-contamination and verify 165°F.
5. 5Glaze the chicken and cabbageAdd cabbage and the lemongrass-lime-soy glaze to the cooked chicken.Look for: Everything is evenly positioned and ready for the next action.Safety: Let the lemongrass-lime glaze bubble fully in the chicken skillet.
6. 6Toss for 2 minutesToss for 2 minutes until the glaze bubbles and clings.2 minLook for: Cabbage is tender-crisp and no thin lemongrass-lime glaze remains in the skillet.
7. 7Build the breakfast bowlReheat rice to 165°F, spoon chicken and cabbage over it.165°FLook for: The build the breakfast bowl stage is complete and ready for the next action.
8. 8Add cucumberAdd cucumber, scallion, cilantro, and 6 g lime juice.1 minLook for: Hot glossy chicken contrasts with cool crisp cucumber and fluffy rice.Safety: Use safely cooled rice and refrigerate leftovers within 2 hours.