Asian Chicken Rice Bowls
A protein packed dinner thats ready in under 30 minutes, this is a perfect meal prep or weeknight recipe!
Equipment
- Large Skillet
- Medium Pot
Ingredients
- 1 lb ground chicken can sub turkey, beef etc
- 1 inch fresh ginger peeled and grated on a microplane
- 1/2 tablespoon toasted sesame oil
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic
- 1 teaspoon onion powder
- 1/4 cup coconut aminos can sub soy sauce
- 1 tbsp fish sauce
- 1 Tsp corn starch + 1 Tsp water
- 2 cups cauliflower rice or regular rice
Toppings:
- 3 cups chopped romaine
- 2 cups cucumber chopped
- 1/2 avocado sliced
- Green onion for garnish
- 2 tbsp Kewpie mayo
- 4 Tsp sriracha
Instructions
- Heat large pan over medium high heat and add sesame oil and chicken.
- Season with pepper, red pepper flakes, onion powder, and grated fresh ginger plus garlic. Sauté until chicken is fully cooked, about 6 to 8 minutes.
- Add in fish sauce and coconut aminos and stir together to fully coat. Combine cornstarch with water in a separate container and mix until you have a uniform slurry, add it to the chicken mixture a bit at a time, stirring frequently until sauce thickens and coats chicken fully.
- Serve chicken over rice with sliced cucumber, romaine, and 1/4 avocado per bowl. Top with a drizzle of sriracha and 1/2 tbsp kewpie mayo and enjoy!
Notes
Calories are calculated using cauliflower rice, and this recipe is 5 WW points when using cauliflower rice. If using regular rice, add 3 points per serving. Click here to add to WW app!
Nutrition
Calories: 324kcalCarbohydrates: 14gProtein: 23gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 100mgSodium: 945mgPotassium: 1174mgFiber: 5gSugar: 3gVitamin A: 3241IUVitamin C: 48mgCalcium: 57mgIron: 2mg
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