Japanese Chicken Rice Bowl with Pickled Vegetables

Japanese · 35 min · Chicken · dairy-free, high-protein

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Ingredients

• 4 pieces (~1 lb) Boneless chicken thighs
• 4 cups Cooked jasmine rice
• 1/4 cup Soy sauce
• 2 tbsp Rice vinegar
• 1/4 cup Pickled ginger
• 1 large Carrot
• 1 Cucumber
• 2 tbsp Sesame seeds
• 2 stalks Green onions
• 2 tbsp Vegetable oil
• to taste Salt
• to taste Black pepper

Method

1. Slice the chicken thighs into thin strips, season with salt and pepper.
2. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 8-10 minutes.
3. While the chicken cooks, julienne the carrot and cucumber into thin strips. Thinly slice the green onions.
4. In a small bowl, combine soy sauce and rice vinegar to make a simple dressing. Toss the cucumber, carrot, and green onions in the dressing and set aside.
5. Warm the cooked rice in the microwave or on the stove until hot.
6. Divide rice among four bowls. Top with cooked chicken strips and a generous spoonful of pickled vegetables.
7. Sprinkle sesame seeds over each bowl. Garnish with additional green onions if desired.
8. Serve immediately and enjoy a fresh, flavorful Japanese-style chicken rice bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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