Quick Japanese Chicken Bowls
with Crunchy Veggies
Cooking time
15 minutes
Servings
4
Calories
590 /serving
Put a gloss on family dinner—in the best possible way. Chicken gleams under a lip-smacking sauce made of sweet soy and lime (way more than the sum of their parts). With lots of Asian greens, string peas and edamame, it's loaded over conveniently pre-cooked rice.
We will send you:
- 680g Diced chicken breasts
- 225g Asian greens (yu choy or gai lan)
- 100g String peas (sugar snap peas or snow peas)
- 90ml Sweet soy sauce
- 681g Pre-cooked jasmine rice
- 30ml Ginger-garlic purée
- 150g Edamame (or green peas)
- 12g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
- 30ml Lime juice
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
590 mg
Total Carb
75 g
Sugars
20 g
Protein
49 g
Fibre
4 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ½ the spices, the ginger-garlic purée and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and** cook, stirring occasionally, adding the soy sauce, lime juice and 2 tbsp water **halfway, 4 to 6 min., until cooked through; season with S&P.
- If the sauce seems dry, gradually add 1 to 3 tbsp water until you achieve a saucy consistency.
- Transfer to a bowl. Wipe out and reserve the pan.
Mise en place
- Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
- Remove the stem ends of the string peas; halve crosswise on an angle.
Cook the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the yu choy and string peas. Sauté, 2 to 3 min., until beginning to soften.
- Add the edamame, 2 tbsp water and the remaining spices. Cook, partially covered, 2 to 3 min., until tender; season with S&P.
Warm the rice
- Poke small holes in the bags of rice.
- Microwave, 3 to 5 min., until heated through.
- Transfer to a bowl and season with a pinch of salt; stir well.
Plate your dish
- Divide the rice between your bowls.
- Top with the vegetables and chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
