Asian-Inspired Rice Bowl with Ginger-Garlic Vegetables
15min
15min
4
380
Chef's Note
For a time-saving tip, cook a large batch of brown rice on Sunday and refrigerate or freeze in portions. You can also pre-cut all vegetables and store them in airtight containers to make weekday assembly even quicker. If you're concerned about allergies, coconut aminos make an excellent substitute for soy sauce, and they add a slightly sweet flavor that kids tend to enjoy.
Tags
Ingredients
1 cup brown rice
2 cups water
2 tablespoons vegetable oil
3 cloves, minced garlic
1 tablespoon, grated fresh ginger
2 cups, florets broccoli
2 medium, julienned carrots
1 large, thinly sliced bell peppers
1 cup snap peas
1 pound, diced chicken breast
3 tablespoons low-sodium soy sauce (or coconut aminos for allergies)
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon cornstarch
2 tablespoons water (for sauce)
3 stalks, sliced green onions
Instructions
- 1
Cook 1 cup of brown rice according to package instructions (typically combine with 2 cups water, bring to boil, reduce heat, cover and simmer for 35-40 minutes). This can be done ahead of time for meal prep.
- 2
In a small bowl, whisk together 3 tablespoons low-sodium soy sauce (or coconut aminos), 1 tablespoon honey, 1 tablespoon rice vinegar, and a mixture of 1 teaspoon cornstarch dissolved in 2 tablespoons water. Set aside.
- 3
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook for 5-7 minutes until no longer pink and slightly browned. Remove chicken and set aside.
- 4
In the same pan, add the remaining 1 tablespoon vegetable oil. Add 3 minced garlic cloves and 1 tablespoon grated ginger, stirring for 30 seconds until fragrant.
- 5
Add 2 cups broccoli florets and julienned carrots, cooking for 3 minutes until they begin to soften.
- 6
Add 1 sliced bell pepper and 1 cup snap peas, cooking for another 2 minutes until vegetables are crisp-tender.
- 7
Return the cooked chicken to the pan, then pour the sauce mixture over everything. Stir continuously as the sauce thickens, about 1-2 minutes.
- 8
Remove from heat and stir in most of the sliced green onions, reserving some for garnish.
- 9
For meal prep: Divide the cooked rice among four containers. Top with the vegetable and chicken mixture. Sprinkle with remaining green onions. Cool completely before refrigerating.
- 10
To serve: Reheat in the microwave for 2-3 minutes until heated through.
Nutrition Information (per serving)
380
28g
45g
10g
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