This is my version of chicken rice bowl…I mainly prepared the chicken with a lot of different vegetables and topped over steamed rice. This is a very simple recipe, especially when I feel like “cleaning” the fridge and use up all the vegetables. It is very versatile and you can use all kind of your favorite vegetables and meat, or tofu if you are vegetarian.
Oh! Another thing, this is great for next day lunch!
2 chicken breast cup in cubes
3 to 4 cloves of garlic chopped
1 tablespoon cornstarch
1 tablespoon soy sauce
Salt and pepper to taste
½ tablespoon light olive oil
1 cup of Brussel sprouts cut into quarter and blanched
2 zucchinis cut into cubes
2 red bell peppers cut into cubes
1 small onion cut into cubes
1 tablespoon light olive oil
½ tablespoon sesame oil
Add to the chicken the garlic, soy sauce, olive oil, cornstarch, salt and pepper and it sit for 5 minutes.
Sauté the chicken in olive oil, until slightly golden color. Remove from the heat and set aside.
In the same pan add the onion until brown, add the remaining vegetables until cooked but not soggy. Add more salt and pepper to taste.
Add to the vegetables the chicken and mix gently. Drizzle sesame oil and remove from the heat.
Have the bowls of rice ready and top it with the chicken and veggies mixture. Serve hot.
If you enjoy this rice dish you might want to check on Fried Rice recipe.
Did you know that rice bowl in Japanese is called “donburi”?