Shio Koji Chicken Meal-Prep Bowls
1h 15min
20min
4
415
Chef's Note
Because shio koji is rich in active amylase enzymes, it breaks down starches into simple sugars. These sugars caramelize incredibly fast! Be sure to cook the chicken over medium-low heat to prevent the exterior from burning before the inside is fully cooked. When you reheat these bowls for lunch, you will find the chicken remains shockingly tender and juicy.
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Ingredients
1.5 lbs Boneless, skinless chicken breasts, cut into bite-sized cubes
3 tbsp Liquid or paste shio koji
1 tsp Fresh ginger, finely grated
2 cloves Garlic cloves, finely grated
1 cup Jasmine rice
4 cups Broccoli florets
1 tbsp Toasted sesame oil
1 tbsp Low-sodium soy sauce or tamari
1 tbsp Toasted sesame seeds
2 stems Green onions, thinly sliced
Instructions
- 1
In a medium bowl or resealable bag, combine the cubed chicken breasts, shio koji, grated ginger, and grated garlic. Mix thoroughly to ensure every piece of chicken is coated. Cover and marinate in the refrigerator for 1 hour (or up to overnight for maximum tenderness).
- 2
While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- 3
Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and bright green. Toss the steamed broccoli with toasted sesame oil and soy sauce, then set aside.
- 4
Heat a large non-stick skillet over medium-low heat. Add a light drizzle of oil if desired. Remove the chicken from the marinade, wiping off any excess paste (do not rinse).
- 5
Add the chicken to the skillet in a single layer. Cook for 8 to 10 minutes, turning occasionally, until the chicken is golden brown on all sides and reaches an internal temperature of 165°F (74°C). Watch the heat closely, as the sugars in the shio koji cause it to brown much faster than plain chicken.
- 6
Divide the fluffed jasmine rice, sesame-ginger broccoli, and cooked shio koji chicken evenly among 4 meal-prep containers.
- 7
Garnish with toasted sesame seeds and sliced green onions. Allow to cool completely before sealing the lids and storing in the refrigerator for up to 4 days.
Nutrition Information (per serving)
415
38g
44g
8g
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