Chicken Rice Bowl
A wholesome and flavorful meal packed with protein and fresh veggies.
⏱️ 45 min🍽️ Serves 1
🔥 480 kcal💪 35g protein🍚 45g carbs🥑 18g fat🌾 6g fibreper serving
📲 Share
servings
🎬 Watch HomeCooking Tamil make it
Ingredients
- 🍗450 g boneless, skinless chicken thighs
- 🍶2 tbsp soy sauce
- 🍯1 tbsp honey
- 🍶1 tbsp rice vinegar
- sesame_oil1 tsp sesame oil
- 🫚1 tsp grated fresh ginger
- 🧄2 cloves garlic, minced
- 🍚1 cup brown rice
- 🥦2 cups broccoli florets
- 🥕1 cup shredded carrots
- 🫛½ cup edamame, shelled
- ⚪2 tbsp sesame seeds, for garnish
- 🧅2 green onions, sliced, for garnish
Pro tips
- For extra spice, add a pinch of red pepper flakes to the marinade.
- Prepare the rice and marinade ahead of time to make dinner even faster.
- Feel free to swap out vegetables based on seasonal availability; bell peppers or snap peas work well.
Method
- 1Cook brown rice according to package directions. Set aside.
- 2Cut chicken thighs into bite-sized pieces. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Add chicken and marinate for at least 15 minutes.
- 3Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- 4In the same skillet, add broccoli florets and shredded carrots. Sauté for 5-7 minutes until tender-crisp. Add shelled edamame and cook for another 2 minutes.
- 5Divide cooked brown rice among four bowls. Top with cooked chicken and sautéed vegetables.
- 6Garnish with sesame seeds and sliced green onions before serving.