High Protein Chicken and Vegetable Rice Bowl with Ginger-Soy Glaze
Tender chicken and vibrant vegetables coated in a savory ginger-soy glaze, served over fluffy rice. A quick and flavorful bowl packed with protein and nutrients.
Ingredients
- Boneless, skinless chicken thighs470 g
- Cooked white or brown rice200 g
- Rice vinegar10 ml
- Red bell pepper100 g
- Broccoli florets150 g
- Carrots80 g
- Yellow onion50 g
- Garlic (minced)10 g
- Red bell pepper100 g
- Sesame oil5 ml
- Rice vinegar10 ml
- Olive oil10 g
- Salt0.5 tsp
- Black pepper0.3 tsp
- Soy sauce (dairy-free)30 ml
- Fresh ginger (grated)10 g
Instructions
- 1Step 1
Cut the chicken thighs into bite-sized pieces.
- 2Step 2
In a small bowl, whisk together soy sauce, grated ginger, minced garlic, sesame oil, and rice vinegar to make the glaze.
- 3Step 3
Dice the red bell pepper and yellow onion, and slice the carrots.
- 4Step 4
Heat olive oil in a large skillet or wok over medium-high heat.
- 5Step 5
Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes.
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