Description
A flavorful, healthy Asian-American fusion bowl with crispy chicken, colorful veggies, and a zesty gluten-free sauce. Uses panko for crunch and tamari for umami.
Ingredients
1½ lbs chicken breast, skinless and boneless
¾ cup gluten-free panko (100% rice flour blend)
¼ cup gluten-free tamari
2 tbsp gluten-free soy sauce
1½ cups jasmine rice, uncooked (or quinoa/cauliflower rice)
2 cups mixed vegetables (bell peppers, carrots, snap peas, etc.)
2 tbsp olive oil
1 tbsp rice vinegar
½ tsp grated ginger
1 tbsp Erbetta rice seasoning
1 tsp chili flakes
1 tsp maple syrup
Sesame seeds for garnish
Instructions
Pat dry chicken. Mix 3 tbsp tamari with 3 cloves garlic and 1 tsp chili flakes. Marinate 30 minutes on aluminum trays
Heat 2 tbsp olive oil in cast-iron skillet over medium-high. Add chicken and panko (don’t toss). Fry 4-5 minutes per side until golden-brown (165°F internal temp)
Boil jasmine rice with 2 cups water and 1 tbsp Erbetta rice seasoning. Drain thoroughly in mesh strainer 2 minutes before assembling
Steam frozen vegetable blend 3 minutes. Add 1 tbsp oil, 1 tbsp soy sauce, and 1 tsp maple syrup. Cook 3-4 minutes until tender-crisp
Layer rice base, chicken, and veggies in heatproof bowls. Drizzle 1.5 tbsp tamari, 1 tbsp rice vinegar, and ½ tsp ginger. Garnish with sesame seeds
Notes
Use cast-iron skillet for searing chicken to maintain heat for maximum browning
Swap jasmine rice with quinoa (20g carbs) or cauliflower rice (5g carbs) for alternative carb counts
Tamari can be substituted with gluten-free soy sauce
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 5.2g
- Protein: 35g
- Cholesterol: 80mg