Weeknight Rice Bowl
Serves: 4-6 Prep time: 25 min Chill Time: 30-60mins Cook Time: 20 mins
Total Time: 1 hr 45 mins
Ingredients
Chicken
2 chicken breasts cut into bite-sized pieces
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp sesame oil
1 tsp chili flakes
1 tbsp Herb’s Crushed Garlic
1 med onion sliced and the cut in half
1 tbsp sesame seeds
Chipotle May0
1/2 cup mayo
2 tbsp diced chipotle peppers
1 tbsp Herb’s Crushed Garlic
Other
2 cups cooked rice
1 cup julienne or shredded carrots
1 cup edamame
2 avocados sliced
2 green onion (optional for garnish)
sesame seeds (optional for garnish)
Directions
Prepare the Marinade:
In a medium-sized bowl, whisk together the soy sauce, brown sugar, garlic, chili flakes, and sesame oil.Marinate the Chicken:
Add the chicken, sliced onion, and sesame seeds to the marinade. Stir to ensure everything is evenly coated. Cover and refrigerate for 30–60 minutes or overnight for deeper flavor.Cook the Rice:
While the chicken marinates, cook the rice according to package instructions.Make the Chipotle Mayo:
In a small bowl, mix the mayo with garlic and chipotle until well combined. Set aside.Cook the Chicken:
When ready to cook, scoop the chicken out of the marinade into a wok or frying pan over medium-high heat, leaving as much marinade as possible in the bowl. Set the reserved marinade aside. Cook the chicken until the liquid in the pan is almost gone. Then, add the reserved marinade and cook for another 5 minutes on medium heat, stirring occasionally.Assemble the Bowl:
Start with a base of rice, then add the chicken, shredded carrots, edamame, and avocado.Finish with Toppings:
Drizzle the chipotle mayo over the bowl and garnish with green onions and sesame seeds.Notes:
Edamame can be served warm or cold, depending on your preference.
This recipe is perfect for meal prepping lunches for the week—just assemble in containers and refrigerate.
Photos Hofstede’s Country Barn
Recipe property of Haley Crofton-Sleigh