Poached Chicken and Mung Bean Grain Bowl
A hearty and wholesome Filipino-inspired grain bowl featuring poached chicken, nutty mung beans, and fresh seasonal vegetables. Served over a bed of brown rice and drizzled with a light calamansi vinaigrette, this dish is a comforting weeknight meal highlighting simple techniques and classic flavors.
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Overview
This Filipino-inspired grain bowl combines tender poached chicken with nutty mung beans and fresh seasonal vegetables, all served on a bed of wholesome brown rice. Finished with a bright calamansi vinaigrette, this dish is both satisfying and refreshing, perfect for a nourishing weeknight dinner.
Why you’ll love it
This bowl features simple poaching technique that keeps the chicken moist and flavorful. Mung beans add a unique texture and protein boost, while the calamansi vinaigrette brings a citrusy zing typical of Filipino cuisine. It’s a balanced meal packed with nutrients and satisfying flavors.
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Ingredient notes
- Chicken breasts: Use skinless, boneless for ease and quick poaching. Ensure freshness and cook to an internal temperature of 74°C (165°F) for safety.
- Mung beans: Hulled mung beans are quick-cooking and nutty. Rinse thoroughly before cooking.
- Brown rice: Provides hearty, nutty base rich in fiber.
- Seasonal vegetables: Use crisp vegetables like cucumber, radish, or carrots for freshness and texture.
- Calamansi: A small citrus fruit from the Philippines. If unavailable, substitute with a mixture of lime and lemon juice.
Serving & storage
Serve the grain bowl immediately with the vinaigrette drizzled on top. Leftovers can be stored in airtight containers in the refrigerator for up to 2 days. Reheat chicken and rice gently to avoid drying out the chicken; add fresh vegetables before serving. Calamansi vinaigrette is best added fresh each time.
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Chef tips
- Use a kitchen thermometer to ensure chicken is cooked safely to 74°C (165°F).
- Rinse mung beans thoroughly to remove any dirt or impurities before cooking.
- To save time, cook brown rice and mung beans simultaneously on separate burners.
- If calamansi juice is not available, use equal parts lime and lemon juice as a substitute for authentic flavor.
- For added texture, sprinkle toasted sesame seeds or chopped peanuts over the bowl before serving.
Ingredients
- 200 g (1 cup)hulled mung beans, rinsed
- 250 g (1 1/4 cups)brown rice, rinsed
- 4skinless, boneless chicken breasts (about 600 g total)
- 1 mediumcarrot, peeled and julienned
- 1 smallcucumber, thinly sliced
- 4radishes, thinly sliced
- 2 tbspfresh cilantro leaves
- 3 tbspfresh calamansi juice (or mixture of lime and lemon juice)
- 2 tbspvegetable oil or neutral oil
- 1 tspsugar
- saltto taste
- black pepperto taste
- 1 Lwater (for poaching chicken and cooking mung beans)
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Equipment
- medium saucepan
- small bowl
- large pot or deep saucepan
- slotted spoon
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories480
- Protein38 g
- Carbs50 g
- Fat8 g
Step-by-step
Step 1
In a large pot, bring 1 L of water to a gentle simmer over medium heat for poaching the chicken.Step 2
Add the chicken breasts to the simmering water, ensuring they are fully submerged. Poach gently for 15 minutes or until the internal temperature reaches 74°C (165°F).Step 3
Remove the chicken breasts from the water with a slotted spoon and transfer to a plate. Let rest for 5 minutes before slicing thinly.Step 4
Meanwhile, rinse mung beans thoroughly. In a medium saucepan, add mung beans and cover with 3 cups of water. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 20 minutes. Drain and set aside.Step 5
Cook brown rice according to package instructions (usually about 40 minutes in simmering water). Once cooked, fluff with a fork and keep warm.Step 6
Prepare the calamansi vinaigrette: In a small bowl, whisk together 3 tablespoons calamansi juice, 2 tablespoons vegetable oil, 1 teaspoon sugar, and salt and black pepper to taste until sugar dissolves.Step 7
Prepare the vegetables by julienning the carrot, slicing cucumber and radishes thinly, and roughly chopping cilantro leaves.Step 8
To assemble, divide the brown rice between four bowls. Top each with sliced poached chicken, cooked mung beans, and arranged fresh vegetables.Step 9
Drizzle calamansi vinaigrette evenly over the bowls. Garnish with cilantro leaves and season with additional salt and pepper if desired. Serve immediately.
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