Gluten-Free Chicken and Rice Bowls
Savory chicken and rice bowls with a flavorful gluten-free sauce. A quick and easy lunch option perfect for meal prepping.
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Ingredients
- about 680 g Chicken Breast
- 4 cups Cooked Rice
- 1/4 cup Coconut Aminos
- 2 tbsp Rice Vinegar
- 1 tbsp Honey
- 2 cloves Garlic
- 1 tsp Ginger
- 1 tsp Sesame Oil
- 1 tbsp Sesame Seeds
- 2 stalks Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g of Chicken Breast into bite-sized pieces, about 2.5 cm cubes.
- 2In a medium bowl, whisk together the 1/4 cup Coconut Aminos, 2 tbsp Rice Vinegar, 1 tbsp Honey, 2 cloves of minced Garlic, and 1 tsp of grated Ginger until well combined.
- 3Heat 1 tsp of Sesame Oil in an approximately 30 cm skillet over medium-high heat, which is about 190°C.
- 4Add the bite-sized pieces of Chicken Breast to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and the internal temperature reaches 74°C.
- 5Pour the whisked sauce mixture over the chicken in the skillet. Continue to cook for another 2-3 minutes, stirring, until the sauce has slightly thickened and coats the chicken.
- 6Divide the 4 cups of Cooked Rice evenly among four bowls.
- 7Top the rice in each bowl with the cooked chicken and sauce mixture. Sprinkle each bowl with 1 tbsp of Sesame Seeds and garnish with 2 stalks of sliced Green Onions.
- 8Serve immediately.
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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