Chicken Rice Bowl

Chicken Rice Bowl
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This weeknight wonder is quick, easy and delicious. The Thai spices and lime add tremendous flavor to the chicken. Add some cilantro and pickled red onions, and you're good to go. The leftovers work beautifully for lunch and late night snacks.
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Chicken Rice Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This weeknight wonder is quick, easy and delicious. The Thai spices and lime add tremendous flavor to the chicken. Add some cilantro and pickled red onions, and you're good to go. The leftovers work beautifully for lunch and late night snacks.
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Chop the scallions using all the of the white and about half of the green
  2. Chop the garlic
  3. Heat the oil in a large sauté pan over medium heat
  4. Add the garlic and scallions to the pan and sauté for 30 seconds
  5. Add the ground chicken to the pan
  6. Sauté the chicken and break it up with a spoon as it begins to cook
  7. Continue to sauté the chicken until it's cooked through - about 7 minutes. (If it produces a lot of juice, feel free to drain it into a bowl)
  8. Add the soy sauce (or Braggs Aminos), fish sauce, salt, pepper and cook for a few minutes until the flavors meld - about 5 minutes
  9. Add the Sriracha (or other favorite hot sauce) if using
  10. Serve in a bowl with the rice, a few sprigs of cilantro (or your favorite herbs) and a few pickled red onions (see recipe on the blog) or just a few chopped scallions and enjoy!
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