Korean-Style Chicken Rice Bowl

Asian chicken with rice and vegetables

Makes: 4 servings
Total time: 35-40 minutes, cook time: 20-25 minutes, prep time: 15 minutes (if marinating the meat, add in sitting time for the marinade)

Ingredients

  • 1.5 cups rice (sushi, short-grained or brown)
  • 1 pound of boneless, skinless chicken breast, cubed
  • 2 tablespoons gluten-free soy sauce (I use San J brand because it’s gluten free and GMO free)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon sunflower oil
  • 1/2 white or yellow onion, diced
  • 1 cup of diced carrots
  • 3 cups of broccoli, diced
  • 2 handfuls of spinach leaves
  • Salt and pepper to taste

Optional

  • 1 tablespoon roasted sesame seeds
  • 1 teaspoon hot sauce (use any gluten-free brand without fish or seafood sauce)

Directions
Steps 1 and 2 can be done ahead of time.

  1. Cook the rice according to package instructions.
  2. For the chicken: Cut the chicken into small cubes or slices.
  3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate for a minimum of 1 hour, up to 24 hours.
  4. Heat a large sauté pan or wok on medium heat. When hot, swirl in the oil. Add the onions and sauté for 1 minute. Add the chicken, tossing with the onions for about 15-18 minutes until cooked (depending on how small you cubed the chicken).
  5. Add in the carrots and broccoli and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds, if using. Serve with rice.

Approximate Nutritional Information for 1 Serving (Based on brands and amounts used in the recipe)

  • Calories: 490 g
  • Fat: 18 g
  • Carbs: 50 g
  • Protein: 32 g

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