Japanese Chicken & Vegetable Rice Bowl

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

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Ingredients

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

Method (tap to check — screen stays awake)

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.

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