Super Simple Fridge Clean-Out! Chicken Skewer Chicken Rice Bowl
Super Simple Fridge Clean-Out! Chicken Skewer Chicken Rice Bowl
Whip up a Delicious Chicken Rice Bowl with Frozen Chicken Skewers! A Recipe for Taste and Nutrition
Don’t let those frozen chicken skewers from No Brand go to waste! A quick 2-minute microwave defrost is all you need. Use up those leftover vegetables in your fridge to create a fantastic chicken rice bowl. The ingredients are simple, and the cooking process is easy, making it perfect for anyone to follow. It’s a satisfying and delicious meal for busy days!
Main Ingredients- 4 frozen chicken skewers
- 1/2 onion
- A little bit of carrot (julienned)
- 6 baby bok choy
- 3 Tbsp canned corn kernels
- Warm cooked rice
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Julienne the onion and carrot thinly. Wash the baby bok choy thoroughly under running water, and cut larger ones in half. While this recipe uses onion, carrot, and bok choy, feel free to add other vegetables you have in your fridge.
Step 2
Here’s our star ingredient: No Brand chicken skewers! Take them out of the freezer and defrost in the microwave for about 2 minutes. They’re delicious as is, but today, they’ll add extra flavor to our rice bowl.
Step 3
Now, let’s start stir-frying. Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the julienned onion and carrot and stir-fry until fragrant. Stir-frying until the onions become translucent will enhance their sweetness.
Step 4
Once the onions and carrots are slightly stir-fried, add 1 Tbsp of water to the pan. This will help the vegetables cook without burning and keep them moist. (Tip: Adding water little by little while stir-frying prevents ingredients from sticking to the pan.)
Step 5
Place the prepared baby bok choy in the pan, cover with a lid, and cook over medium heat for about 1 minute. Baby bok choy can become mushy if overcooked, so it’s best to keep it slightly crisp.
Step 6
As mentioned earlier, adding a small amount of water helps cook the vegetables softly without sticking, even with minimal oil. This step is crucial for bringing out the vegetables’ natural flavors.
Step 7
Next, let’s make the delicious bowl sauce. In a small bowl, prepare 3 Tbsp of Sukiyaki sauce.
Step 8
Add 3 Tbsp of water to the Sukiyaki sauce and mix well. The savory and sweet flavors of the Sukiyaki sauce will perfectly complement the rice.
Step 9
The baby bok choy is cooked to perfection. Now, we’ll prepare to mix all the ingredients with the sauce.
Step 10
Pour the prepared bowl sauce into the pan. Reduce the heat to low to prevent the sauce from becoming too thick. Stir everything together so the ingredients are evenly coated with the sauce.
Step 11
Now it’s time to add the chicken skewers. Add the defrosted chicken skewers to the pan and mix them well with the sauce.
Step 12
Continue to stir-fry for a short while until all the ingredients are well combined and glossy with the sauce. The flavors of the chicken skewers and the texture of the vegetables will harmonize beautifully.
Step 13
Place a generous portion of warm cooked rice in a bowl. Mixing in some corn and beans into the rice beforehand will add a more delightful texture.
Step 14
Artfully arrange the stir-fried chicken skewers and vegetables over the rice. The appetizing colors will stimulate your appetite.
Step 15
Finally, sprinkle 1-2 Tbsp of canned corn kernels over the top. The pop of the corn adds a fun texture.
Step 16
Drizzle mayonnaise in a zigzag pattern for added creaminess and a rich flavor. Mayonnaise enhances the flavors of both the chicken and vegetables.
Step 17
If you like a little heat, sprinkle some red pepper flakes to your preference. And there you have it – the delicious and visually appealing ‘Chicken Skewer Chicken Rice Bowl’! It’s perfect for special occasions or a simple, satisfying meal. Be sure to try making it!
