Name: Hibachi chicken and vegetable bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup white rice; 1/2 cup water; 3 oz zucchini, diced; 2 oz white button mushrooms, sliced; 1 1/2 tsp canola oil; 2 3/4 tsp low sodium soy sauce; 1 clove garlic, minced; 1 1/2 tsp fresh ginger, grated; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp rice vinegar; 1 tbsp water

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice and the first portion of water. Bring to a boil over medium-high heat. Once boiling, cover with a tight lid and reduce the heat to the lowest setting. Simmer for 15 minutes without lifting the lid. Remove from the heat and let rest, still covered, for 5 minutes.
While the rice is simmering, season the chicken pieces with half the salt and the black pepper. Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and leave undisturbed for 2 minutes to brown. Continue cooking, turning once or twice, for 3 to 4 more minutes until browned and no longer pink inside. Done when no longer pink inside, 165°F.
Transfer the chicken to a plate. Add the remaining oil to the same skillet. Add the zucchini and mushrooms with the remaining salt. Sauté for 5 minutes until tender and beginning to brown.
Return the chicken to the skillet. Add the garlic, ginger, soy sauce, rice vinegar, and the remaining portion of water. Toss everything together for 1 minute until the liquid reduces to a light glaze that coats the chicken and vegetables. Fluff the rice with a fork and serve the chicken and vegetables over the top.

Nutrition

Ingredients

Instructions

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