Name: Ginger Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces; 2 cups jasmine rice, rinsed; 3 tablespoons fresh ginger, minced; 4 cloves garlic, minced; 3 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; 1 red bell pepper, sliced into thin strips; 2 carrots, julienned; 1 cup sugar snap peas, trimmed; 4 green onions, sliced diagonally; 1 tablespoon toasted sesame seeds; 1/2 cup fresh cilantro leaves, for garnish

Instructions

Prepare the rice

Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, usually 1 part rice to 1.5 parts water. Fluff with a fork when done and keep warm.
Make the sauce

In a small bowl, whisk together the soy sauce, honey, sesame oil, and half of the minced ginger and garlic. Set aside.
Cook the chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the remaining ginger and garlic, stir for 30 seconds until fragrant. Add the chicken pieces and cook for 5-7 minutes until golden brown and cooked through.
Add the vegetables

Add the bell pepper, carrots, and sugar snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Combine with sauce

Pour the prepared sauce over the chicken and vegetables. Stir to coat everything evenly and simmer for 2 minutes until the sauce thickens slightly.
Assemble the bowls

Divide the cooked rice among four bowls. Top each with the ginger chicken and vegetable mixture. Spoon any remaining sauce from the pan over the bowls.
Garnish and serve

Sprinkle each bowl with sliced green onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately while hot.

Ginger Chicken Rice Bowl

Ingredients

Instructions

Nutritional Information