Got Green Onion? Try This 15 Minute Chicken Rice Bowl That Will Change Your LIFE!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: ground chicken

Chicken breast is leaner, while ground chicken is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a high-protein alternative.

Cut 1 pound of boneless skin on chicken thighs into bite-sized pieces.

In a bowl, combine 1 tbsp soy sauce, 0.5 tbsp oyster sauce, 1 tbsp mirin, 0.5 tbsp garlic powder, 1 tbsp olive oil, a few shakes of black pepper, and 1 tbsp cornstarch. Add the chicken and massage the marinade into it.

Prepare the green onions by using only the white part of the large green onions, or substitute with regular green onions or onion if needed.

In a small container, mix 1 tbsp soy sauce, 0.5 tbsp sugar, 1.5 tbsp vinegar, 0.5 tbsp mirin, 3 tbsp water, 1 tsp toasted sesame oil, a pinch of hondashi, and 0.5 cup thinly sliced green onions to create the sauce.

In a large pan, heat 1 tbsp of oil over high heat. Add the green onions and cook for about 2 minutes until they get a char. Remove and set aside.

In the same pan, add 1 tbsp of oil over high heat. Add the marinated chicken in a single layer and sear for about 2 minutes until golden brown. Flip and sear for another 3-4 minutes until cooked through.

Add the charred green onions back into the pan with the chicken and stir-fry for about 1 minute.

Add a few shakes of black pepper and mix well before turning off the heat.

Assemble the dish by placing 1 cup of freshly cooked rice into a bowl, drizzling with 1-2 tablespoons of the sauce, and topping with the chicken and green onions.

Optionally, add Japanese pickled ginger and lemon wedges for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens