Description
A flavorful journey in a bowl featuring marinated chicken, fresh veggies, and sticky glaze.
Ingredients
Scale
- 1 pound chicken breast, sliced thin
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1 cup cucumber, diced
- 1 cup carrot, shredded
- 1 cup edamame, cooked
- 1 mango, diced
- 2 green onions, sliced
- 2 tablespoons sesame seeds
- 1 sheet nori, sliced into strips
- 2 tablespoons cilantro, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- Cooking oil for frying
Instructions
- Marinate the Chicken: In a bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and sriracha sauce to create a marinade.
- Add the thinly sliced chicken to the marinade and toss well. Allow it to sit for 15 minutes.
- Cook the Chicken: Heat cooking oil in a skillet over medium-high heat. Add the marinated chicken, cooking for 5 to 7 minutes until golden brown and sticky.
- Divide the cooked sushi rice evenly among serving bowls.
- Generously heap each bowl with the sticky chicken, avocado, cucumber, shredded carrot, edamame, and mango.
- Mix mayonnaise and lime juice in a small bowl, then drizzle it over the top of each bowl. Garnish with green onions, sesame seeds, nori strips, and cilantro.
Notes
Ensure chicken is at room temperature before marinating for better absorption. Leftovers can be stored in an airtight container for up to 3 days. Marinade your chicken a night before for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg