Japanese Chicken and Rice Bowl
A hearty and flavorful Japanese-inspired chicken and rice bowl with crunchy texture.
Ingredients
- ●1 cup Japanese riceshort-grain rice
- ●1 pound Boneless chicken breastscut into bite-sized pieces
- ●1/4 cup Crunchy tortilla stripschopped
- ●2 tablespoons Soy saucelow-sodium
- ●1 tablespoon Sesame oilfor cooking
- ●1/2 cup Green onionschopped
- ●1/4 cup Sliced almondschopped
- ●1/4 cup Mexican cheeseshredded
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- 2
Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the chopped green onions and sliced almonds to the skillet and cook for 1-2 minutes.
- 5
Add the Japanese rice to the skillet and stir-fry for 2-3 minutes.
- 6
Return the chicken to the skillet and stir in the soy sauce and crunchy tortilla strips.
- 7
Cook for an additional 1-2 minutes, until the rice is heated through and the chicken is coated in the sauce.
- 8
Transfer the chicken and rice mixture to a serving bowl and top with shredded Mexican cheese.
- 9
Serve immediately and enjoy!
- 10
Garnish with additional green onions and sliced almonds, if desired.