Spicy & Sweet Chicken Breast Rice Bowl
Spicy & Sweet Chicken Breast Rice Bowl
Easy and Delicious Chicken Breast Rice Bowl Recipe: Fridge Clean-Out & Nutritious One-Bowl Meal
This is a ‘fridge clean-out’ rice bowl recipe using chicken breast that’s been stored in the freezer. Stir-fry it with plenty of vegetables for a healthy and satisfying one-bowl meal. It’s perfect for when you’re not feeling hungry!
Main Ingredients- 1 pack chicken breast (approx. 200-250g)
- Assorted leftover vegetables from the fridge (onion, zucchini, carrot, shiitake mushroom, etc.)
- 1 Cheongyang chili pepper (optional, for adjustable spiciness)
- 1 Tbsp sesame oil
Sauce- 0.5 Tbsp chili powder
- 3 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp plum extract
- 0.5 Tbsp oligosaccharide (adjust sweetness)
- 0.5 Tbsp minced garlic
- Pinch of black pepper
- 2 Tbsp water
- 0.5 Tbsp chili powder
- 3 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp plum extract
- 0.5 Tbsp oligosaccharide (adjust sweetness)
- 0.5 Tbsp minced garlic
- Pinch of black pepper
- 2 Tbsp water
Cooking Instructions
Step 1
I’m going to make a delicious rice bowl using chicken breast that I had stocked up for dieting. One pack of chicken breast makes about 2 servings. First, gently thaw the chicken breast using the microwave’s defrost setting, then cut it into bite-sized pieces along the grain. Cutting it this way makes it more pleasant to chew.
Step 2
Feel free to use a variety of vegetables you have in your fridge! Prepare vegetables like onion, zucchini, carrot, and shiitake mushrooms, then slice them thinly. For rice bowls, thinly sliced vegetables blend better with the sauce and taste more delicious than thick-cut ones. Onions, in particular, add sweetness and flavor, so I highly recommend including them. You can freely use whatever other vegetables you have on hand.
Step 3
I’ve washed and finely chopped some lettuce to serve alongside the rice bowl. When you eat it with the rice bowl, the crisp texture and freshness add a wonderful touch. If you have perilla leaves (kkaennip) at home, I highly recommend finely chopping them and adding them! The aromatic scent of perilla leaves pairs exceptionally well with chicken breast, enhancing the overall flavor.
Step 4
Now it’s time to make the delicious sauce for stir-frying the chicken breast and vegetables. In a bowl, combine soy sauce, cooking wine, plum extract, oligosaccharide, chili powder, minced garlic, black pepper, and water, then mix well. You can adjust the amounts of soy sauce and oligosaccharide to your preference to control the sweet and savory balance.
Step 5
Before stir-frying the chicken breast and vegetables, heat some oil in a pan and sauté the chopped green onions first to create fragrant scallion oil. Stir-fry over medium-low heat until the green onions turn golden brown; this will infuse a delicious aroma.
Step 6
Once the scallion oil is fragrant, add the sliced chicken breast and stir-fry together. Since pre-packaged chicken breast is often pre-cooked, you don’t need to cook it for too long. Just stir-fry it lightly, as if you’re infusing the chicken breast with the fragrance of the scallion oil.
Step 7
After lightly stir-frying the chicken breast, immediately add all the prepared vegetables. As the chicken breast cooks, the vegetables will soften and wilt, creating a delicious stir-fry.
Step 8
Stir-fry the vegetables until tender, then pour in all the prepared sauce. Continue to stir-fry until the sauce reduces and coats the vegetables and chicken breast evenly. I added finely chopped Cheongyang chili peppers here for a spicier kick, but you can omit them if you prefer less heat. Be careful not to burn the sauce by cooking over high heat; it’s best to stir-fry over medium heat.
Step 9
Finally, drizzle in about one tablespoon of sesame oil and give it a final quick toss. Your delicious chicken breast rice bowl is ready! Serve generously over warm rice and enjoy.
