Description
A quick Chinese-American fusion bowl with seasoned ground chicken, golden jasmine rice, and crispy vegetables in a tangy chili sauce. Balanced textures and adjustable heat level make it a weeknight staple.
Ingredients
Ground Chicken 1 lb (450g)
Chili Sauce 2 tbsp
Jasmine Rice 1 ½ cups
Mixed Vegetables 2 cups
Soy Sauce 1 tbsp gluten-free
carrots 1 cup shredded
red onion 1 small, sliced
bell peppers 1 small, sliced
Sukiyaki Oil 1 tbsp
Salt ¾ tsp
Cinnamon ½ tsp
cumin ½ tsp
cilantro (garnish)
Instructions
Boil 2 ½ cups water in a pot, add rice, ¼ tsp salt, and 1 tbsp oil. Simmer 15 minutes, rest 5 minutes, then fluff.
Heat 1 tbsp sesame oil in a skillet, brown ground chicken 3-4 minutes, breaking up clumps.
Push chicken to one side, sauté onion and bell peppers 2 minutes, add carrots and cook 1 minute more.
Stir in chili sauce, soy sauce, cinnamon, cumin, and ½ cup water. Simmer 10 minutes covered.
Divide rice into bowls, top with chicken-vegetable mixture, drizzle remaining chili sauce, and garnish with cilantro.
Notes
Use tamari instead of soy sauce for gluten-free, substitute chili garlic sauce for oyster sauce texture
Test heat level and adjust cinnamon/cumin to taste
Store leftovers in airtight containers up to 3 days
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg