High Protein Chicken and Rice Bowls
Tender marinated chicken thighs served over fluffy rice with a medley of stir-fried vegetables, all coated in a savory ginger-garlic sauce.
Ingredients
- Boneless, skinless chicken thighs320 g
- Cooked rice120 g
- Rice vinegar10 ml
- Broccoli florets140 g
- Carrots70 g
- Red bell pepper70 g
- Garlic (minced)10 g
- Red bell pepper70 g
- Rice vinegar10 ml
- Sesame oil4 ml
- Olive oil4 ml
- Soy sauce (check for dairy-free)30 ml
- Honey or Maple Syrup (dairy-free)10 ml
- Fresh ginger (grated)10 g
- Cornstarch5 g
- Water or broth15 ml
Instructions
- 1Step 1
Cut chicken thighs into bite-sized pieces.
- 2Step 2
In a bowl, combine chicken pieces with half of the soy sauce, ginger, and garlic. Marinate for at least 15 minutes.
- 3Step 3
Cut broccoli into small florets, slice carrots thinly, and dice bell pepper.
- 4Step 4
In a small bowl, whisk together the remaining soy sauce, rice vinegar, honey/maple syrup, sesame oil, cornstarch, and water/broth. Set aside.
- 5Step 5
Heat olive oil in a large skillet or wok over medium-high heat.
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