Japanese Chicken & Vegetable Rice Bowl

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

Shop ingredients

Ingredients

• 1 lb (450 g) boneless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp mirin (sweet rice wine)
• 1 tbsp honey
• 1 tsp sesame oil
• 3 garlic cloves
• 1 inch piece fresh ginger
• 2 cups white rice
• 2 carrots
• 1 cup snap peas or green beans
• 3 green onions
• 2 tbsp sesame seeds

Method

1. Cook the rice according to package instructions and set aside.
2. Slice the chicken thighs into strips. Mince garlic and ginger.
3. In a bowl, mix soy sauce, mirin, honey, sesame oil, minced garlic, and ginger. Marinate chicken in this mixture for 10 minutes.
4. Heat a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 8-10 minutes.
5. While the chicken cooks, dice carrots. In the same skillet or separate pot, steam or blanch carrots and snap peas until tender, about 3-4 minutes.
6. Slice green onions thinly. Set aside.
7. Assemble bowls: divide cooked rice into 4 bowls. Top with cooked chicken, vegetables, and sliced green onions. Sprinkle with sesame seeds.
8. Serve immediately, garnished with extra soy sauce if desired.

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

← Browse the cookbook