Dairy-Free Hawaiian Chicken and Rice Bowl
A simple and flavorful Hawaiian-inspired chicken and rice bowl made without any dairy products. Perfect for a quick and easy lunch.
Ingredients
- about 680 g Boneless, skinless chicken thighs
- 1/4 cup Dairy-free soy sauce
- 1/4 cup Pineapple juice
- 2 tbsp Brown sugar
- 2 cloves Garlic
- 1 tsp Ginger
- 1 tsp Sesame oil
- 4 cups Cooked brown rice
- 1 cup Canned pineapple chunks
- 1/4 cup Green onions, sliced
- 1 tsp Sesame seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g boneless, skinless chicken thighs into 2.54 cm pieces.
- 2In a medium bowl, whisk together the 1/4 cup dairy-free soy sauce, 1/4 cup pineapple juice, 2 tbsp brown sugar, 2 cloves garlic (minced), 1 tsp ginger (grated), and 1 tsp sesame oil until the brown sugar is dissolved.
- 3Add the cut chicken thighs to the bowl with the sauce and toss to coat. Let the chicken marinate for at least 15 minutes at room temperature.
- 4Heat a 30.48 cm skillet or wok over medium-high heat (204.4°C / 200°C).
- 5Add the marinated chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and the internal temperature reaches 74°C.
- 6While the chicken cooks, gently warm the 4 cups of cooked brown rice if desired.
- 7Divide the 4 cups of cooked brown rice among four bowls.
- 8Top the brown rice with the cooked chicken. Add the 1 cup of canned pineapple chunks and sprinkle with the 1/4 cup sliced green onions and 1 tsp sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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