Japanese Chicken Rice Bowl with Sesame and Scallions

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

Shop ingredients

Ingredients

• 1 lb boneless chicken thighs
• 2 cups white rice
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 4 green onions
• 2 cloves garlic
• 1-inch piece fresh ginger
• 1 carrot
• 1 tbsp sesame seeds
• 2 tbsp vegetable oil

Method

1. Cook the rice according to package instructions and set aside.
2. Thinly slice the chicken thighs. Mince garlic and ginger. Julienne the carrot. Chop green onions.
3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken slices and cook until browned, about 5-7 minutes.
4. Add garlic, ginger, and julienned carrot to the skillet. Cook for another 2-3 minutes until fragrant and vegetables are tender.
5. Stir in soy sauce and sesame oil, cooking for 1-2 minutes to coat everything evenly.
6. Serve the chicken and vegetables over rice. Garnish with chopped green onions and sesame seeds.
7. Optional: Drizzle additional soy sauce or sesame oil to taste.

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

← Browse the cookbook