Japanese Chicken Rice Bowl with Sesame and Scallions
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
495 cal
30g protein
60g carbs
15g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thighs
- 1 cup white rice
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 2 green onions
- 1 clove garlic
- 1-inch piece fresh ginger
- 1 carrot
- 1/2 tbsp sesame seeds
- 1 tbsp vegetable oil
Method (tap to check — screen stays awake)
- Cook the rice according to package instructions and set aside.
- Thinly slice the chicken thighs. Mince garlic and ginger. Julienne the carrot. Chop green onions.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken slices and cook until browned, about 5-7 minutes.
- Add garlic, ginger, and julienned carrot to the skillet. Cook for another 2-3 minutes until fragrant and vegetables are tender.
- Stir in soy sauce and sesame oil, cooking for 1-2 minutes to coat everything evenly.
- Serve the chicken and vegetables over rice. Garnish with chopped green onions and sesame seeds.
- 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.
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