Empty My Fridge
Got Green Onion? Try This 15 Minute Chicken Rice Bowl That Will Change Your LIFE!
Ingredients
- Chicken thigh · boneless1 lb
- Scallion2–3 + ½ cups
- Vegetable oil2 tbsp
- Rice · cooked2 cups
- Ginger
- Lemon2
- Soy sauce2 tbsp
- Oyster sauce½ tbsp
- Mirin1 ½ tbsp
- Garlic powder½ tbsp
- Olive oil1 tbsp
- Black pepper
- Cornstarch1 tbsp
- Sugar½ tbsp
- Vinegar1 ½ tbsp
- Toasted sesame oil1 tsp
- Dashi
Instructions
- Cut the chicken thighs into bite-sized pieces, put them in a bowl with all the marinade ingredients, massage gently and set aside.
- Cut the green onions into 5 cm (2-inch) pieces.
- In a small container, mix the soy sauce, sugar, vinegar, mirin, water, sesame oil, a small pinch of hondashi and the thinly sliced green onions. Mix well and set aside.
- Heat 1 tablespoon of oil in a large pan over high heat. Add the green onion pieces and cook for 2 minutes, until charred on the outside. Remove and set aside.
- Heat the second tablespoon of oil in the same pan over high heat. Spread the marinated chicken in a single layer and sear for 2 minutes until the bottom is golden brown. Flip and cook for another 3 to 4 minutes, until cooked through.
- Return the green onions to the pan and stir-fry for 1 minute. If the green onions are much thicker, add them right after flipping the chicken so they cook through.
- Turn off the heat, add a few shakes of black pepper and mix once more.
- Divide the rice among bowls, drizzle 1 to 2 tablespoons of sauce over each, and top with the chicken and green onions. Serve with pickled ginger and lemon wedges if you like.
Summarized from Aaron and Claire's video. Watch it for the details.
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