Japanese Ginger Chicken Bowl

Thinly sliced chicken breast and crisp bell peppers stir-fried in a savory ginger-soy sauce over fluffy white rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $4.88/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Saturated-Fat
• Low-Fat
• Low-Sugar

Tags

• stir-fry
• sauté
• quick
• healthy
• savory
• spicy

Ingredients

• 0.5 cup white rice (uncooked)
• 1 cup water
• 1 pound chicken breast (boneless, skinless, sliced into bite-sized strips)
• 1 red bell pepper (sliced into thin strips)
• 0.5 yellow onion (thinly sliced)
• 2 scallions (thinly sliced, whites and greens separated)
• 1 tablespoon fresh ginger (grated)
• 3 clove garlic (minced)
• 2.5 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 0.5 teaspoon red pepper flakes (crushed)

Instructions

1. Rinse 1/2 cup white rice under cold water until clear. In a small pot, combine rice and 1 cup water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let sit covered.
2. In a small bowl, whisk together 2 1/2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon cornstarch, 1 tablespoon grated fresh ginger, 3 minced garlic cloves, and 1/2 teaspoon red pepper flakes with 2 tablespoons of water until smooth.
3. Heat 1 teaspoon toasted sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast strips and sear without moving for 2 minutes, then stir-fry for another 2 to 3 minutes until cooked through. Transfer chicken to a plate.
4. Add the sliced yellow onion, red bell pepper, and the white parts of the scallions to the hot skillet. Stir-fry for 3 minutes until vegetables are crisp-tender.
5. Return cooked chicken to the skillet with the vegetables. Pour in the prepared ginger-soy sauce mixture and simmer vigorously for 1 to 2 minutes, tossing constantly until the sauce thickens and glazes the chicken.
6. Divide cooked rice between two bowls, spoon the saucy ginger chicken and vegetables over the top, and garnish with sliced green scallion tops.

Notes

Keeps well in airtight meal prep containers for up to 4 days in the refrigerator. Reheat with a splash of water to loosen the sauce.

Nutrition (per serving)

• Calories: 535
• Protein: 57.7 g
• Carbohydrates: 54.7 g
• Fat: 8.4 g
• Fiber: 4.1 g
• Sodium: 1356 mg
• Saturated Fat: 1.3 g
• Sugar: 9.3 g
• Cholesterol: 160 mg