Shio Koji Chicken Bento Bowl
45min
20min
4
480
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Chef's Note
Because shio koji contains active amylase enzymes that break down starches into simple sugars, the chicken will brown much faster than usual. Keep an eye on your skillet heat and reduce it to medium-low if the crust darkens too quickly!
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Ingredients
1.5 lbs Boneless, skinless chicken thighs
3 tbsp Shio koji paste
1 tsp Fresh ginger, grated
2 cloves Garlic, minced
1 cup Brown rice
2 cups Broccoli florets
1 cup Carrots, julienned
1 tbsp Toasted sesame oil
2 stalks Green onions, sliced
1 tsp Toasted sesame seeds
Instructions
- 1
In a resealable bag or shallow dish, combine the chicken thighs, shio koji, grated ginger, and minced garlic, ensuring the chicken is evenly coated.
- 2
Seal and marinate in the refrigerator for 30 minutes to allow the active protease enzymes to tenderize the protein.
- 3
While the chicken marinates, rinse the brown rice and cook according to package instructions, then set aside.
- 4
Steam the broccoli florets and julienned carrots until tender-crisp, about 4 to 5 minutes, then toss with half of the toasted sesame oil.
- 5
Wipe excess shio koji off the chicken with a paper towel to prevent burning, as the natural sugars in koji caramelize very quickly.
- 6
Heat the remaining sesame oil in a non-stick skillet over medium heat and cook the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
- 7
Let the chicken rest for 5 minutes, then slice into bite-sized strips.
- 8
Divide the cooked brown rice, steamed vegetables, and sliced chicken evenly among 4 meal prep containers, then garnish with green onions and toasted sesame seeds.
Nutrition Information (per serving)
480
38g
42g
16g
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