Tokyo-Style Ground Chicken Bowls with Steamed Jasmine Rice and Edamame

Savory ground chicken simmered in ginger and soy, paired with protein-rich shelled edamame and tender jasmine rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $5.45/serving

Dietary

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

Tags

• healthy
• savory
• tangy

Ingredients

• 1.5 pound ground chicken (lean)
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 2 cup shelled edamame (thawed)
• 1 tablespoon sesame oil
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.25 cup low sodium soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon honey
• 1 bunch scallions (thinly sliced)

Instructions

1. Combine jasmine rice and water in a medium saucepan over medium-high heat, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is fluffy.
2. Heat sesame oil in a large skillet over medium-high heat. Add ground chicken, minced garlic, and grated ginger, breaking the meat apart with a spoon until thoroughly browned and reaching an internal temperature of 165°F, about 8 minutes.
3. Stir in low sodium soy sauce, rice vinegar, honey, and shelled edamame. Simmer together for 3 to 4 minutes until the sauce coats the meat and edamame is warmed through.
4. Divide the cooked jasmine rice into bowls, spoon the seasoned ground chicken and edamame mixture over the top, and garnish with sliced scallions before serving.

Notes

Freezes wonderfully in airtight individual containers for up to 3 months.

Nutrition (per serving)

• Calories: 556
• Protein: 41.3 g
• Carbohydrates: 55.5 g
• Fat: 19.1 g
• Fiber: 2.6 g
• Sodium: 823 mg
• Saturated Fat: 4.8 g
• Sugar: 8.1 g
• Cholesterol: 150 mg