Now if you missed my recipe earlier this week for Sticky Rice you’ll want to go back and check it out because it’s the basis for today’s recipe. Rice bowls are a favorite at our house and a version of them is on our menu at least a couple times a month! It’s tasty and comes together quickly and maybe our favorite part makes delicious leftovers that are perfect for lunch the next day!
The marinade for this chicken is adapted from one my mom always made while I was growing up. It’s simple, but so tasty and has a great blend of sweet and salty flavors. It’s also delicious on steak, which you could sub for the chicken in this meal.The chicken is also delicious without the bowl and served with traditional sides.
Asian Chicken Rice Bowls
- 1 pound boneless - skinless chicken breasts
- 1/3 cup low sodium soy sauce
- 3 tablespoons white cooking wine
- 1 tablespoon sugar
- 1 clove garlic - minced
- 1/4 teaspoon powdered ginger
- 1 tablespoon olive oil
- 1 cup shredded cheddar or jack cheese
- 1 cup sliced bell pepper - sauteed in a little olive oil
- 1/4 cup sour cream
- 1 cup shredded lettuce
Serve over Sticky Rice
- Slice chicken breasts in half, so that you have 2 thinner cutlets. Combine soy sauce, wine, sugar, garlic, ginger and olive oil. Pour over chicken and let set in the refrigerator for 4 hours and up to 24 hours.
- While the rice is cooking, cook the chicken. It's delicious on the grill, but you can also cook in a skillet over medium heat with a little bit of olive oil until cooked through, about 10 minutes (about 5 minutes per side, depending on how thick your chicken is)
- Assemble rice bowls, start with a good helping of the cooked rice and top with a sliced chicken breast. Add additional toppings as desired: shredded cheese, sauteed bell pepper, sour cream and lettuce are some of my favorites.