Chicken And Veggie Rice Bowl Recipe

Japanese cuisine · 627 calories

Chicken and Veggie Rice Bowl recipe

About this recipe

The Chicken and Veggie Rice Bowl is a perfect breakfast option for those looking to start their day with a flavorful and nutritious meal. This Asian-inspired dish combines tender, juicy chicken breast pieces with a mix of vibrant vegetables, cooked to perfection in a savory soy sauce and sesame oil blend. Served over a bed of fluffy rice, it’s a complete meal that’s both satisfying and wholesome. With 47g of protein and 1140 calories, this dish fuels your body while tantalizing your taste buds. Cooking it is straightforward, with just a few simple steps to stir-fry the chicken and veggies and prepare the rice. Garnished with fresh spring onions, it’s not only delicious but visually appealing. Whether you’re fueling up for a busy day or indulging in a leisurely breakfast, this dish is sure to please.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
  • 1 ltr Anveshan Cold Pressed Black Sesame Oil
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • - Dark Soy Sauce-90 GM
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • 200 G Spring Onion(200Gm)

Instructions

  1. 1. Rinse the rice thoroughly and cook it in a pot with 300 ml of water until soft and fluffy.
  2. 2. While the rice is cooking, dice the chicken breast into bite-sized pieces and mince the garlic.
  3. 3. Heat sesame oil in a pan over medium heat, then add the chicken and cook until golden brown on all sides.
  4. 4. Add the minced garlic, ginger powder, and frozen mixed vegetables to the pan. Stir-fry for 5-7 minutes.
  5. 5. Pour in the soy sauce, sprinkle with salt and black pepper, and mix everything well to coat the ingredients evenly.
  6. 6. Reduce the heat to low and let the mixture simmer for 2 minutes to allow the flavors to meld together.
  7. 7. Once the rice is done, fluff it with a fork and divide it into two serving bowls.
  8. 8. Top each bowl with the chicken and vegetable stir-fry, ensuring an even distribution.
  9. 9. Garnish with finely chopped spring onions before serving for a fresh and vibrant finish.