Description
A delightful and savory bowl featuring tender chicken, vibrant vegetables, and fragrant jasmine rice, drizzled with a zesty sesame ginger sauce.
Ingredients
Scale
- 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 3 tablespoons low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon sriracha or chili garlic sauce (optional)
- 1 1/4 cups jasmine or short-grain white rice, rinsed
- 2 cups water
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 3.5 oz sugar snap peas or snow peas, halved
- 2 spring onions, sliced
- 2 tablespoons toasted sesame seeds
- Fresh coriander (cilantro) leaves
- Lime wedges
Instructions
- In a medium bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha. Reserve half for drizzling later and pour the remaining over the chicken pieces, mixing well. Marinate for 15 minutes.
- Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Fluff and set aside.
- Heat a large non-stick skillet or wok over medium-high heat. Add the marinated chicken (discard the marinade) and cook for 5 to 7 minutes until golden brown and cooked through. Keep warm.
- Add julienned carrot, sliced bell pepper, and halved sugar snap peas to the same skillet. Stir-fry for 2 to 3 minutes until just tender yet crisp.
- Divide the fluffy rice among four bowls, top with chicken and stir-fried vegetables, drizzle with reserved sauce, and garnish with spring onions, toasted sesame seeds, and coriander leaves. Serve with lime wedges.
Notes
Marinate the chicken for up to an hour for more flavor. You can swap vegetables based on preference or season. Adjust spiciness by varying the amount of sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg