Japanese Chicken Rice Bowl with Pickled Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 35 min · Chicken · dairy-free, high-protein
428 cal
30g protein
50g carbs
12g fat
per serving · estimated
Ingredients
- 4 pieces (~1 lb) Boneless chicken thighs
- 2 cups Cooked jasmine rice
- 1/4 cup Soy sauce
- 1 tbsp Rice vinegar
- 1/4 cup Pickled ginger
- 1 large Carrot
- 1 Cucumber
- 1 tbsp Sesame seeds
- 1 stalks Green onions
- 1 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Slice the chicken thighs into thin strips, season with salt and pepper.
- 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.
- While the chicken cooks, julienne the carrot and cucumber into thin strips. Thinly slice the green onions.
- 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.
- Warm the cooked rice in the microwave or on the stove until hot.
- Divide rice among four bowls. Top with cooked chicken strips and a generous spoonful of pickled vegetables.
- Sprinkle sesame seeds over each bowl. Garnish with additional green onions if desired.
- 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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