A delicious Asian style dressing adds an incredible flavor to these bowl ginger chicken bowls easy gingerbells with cabbage and rice.
This easy dinner at night is incredibly light and refreshing. Call it salad. Call it a bowl. Call it as you want, because it’s a delicious meal!
Asian -style dressed and marinated
The base of this recipe is a tasty mixture of basic products with the pantry that is doubled as marinated and bandage.
- Low sodium soy sauce (normal soy sauce is likely to be too salty)
- Honey
- olive oil
- Sesame oil
- Rice vinegar (or fresh lime juice)
- garlic
- ginger
Half of the marinade is reserved To use later as a dressing. The other half is used to marinate the chicken.
What chicken cut is better? This recipe works very well with boneless chicken breasts, skinless chicken or chicken thighs.
Preparing chicken bowl ingredients
Apart from the time it has been mixing the marinade and letting the chicken go back a little, this recipe is crazy easy to throw.
- Check the chicken, let it rest and then cut finely.
- Pick the cabbage (I like it grossly for the creak, but you can opt for thin threads of angel hair).
- Cook or prepare rice (sticky rice, white rice, whole rice, rice with garlic, coconut rice, many options here).
- It gathers garrisons: chopped coriander, toasted sesame seeds, chopped green onions, slices of lime.
Sticky Rice Pro Tip: We love the sticky rice of the Bibigo Brand brand. It heats up in less than three minutes in the microwave. We find it in Costco, but it is available on Amazon and in many other groceries.
Assemble Soy Chicken Bowls with sticky honey
To serve these easy chicken bowls, collect rice and cabbage and then sprinkle with some spoonfuls of dressing.
Cover with chicken slices and any garrison you want! Fresh avocados also often appear when we eat (or rather, we devour) this meal.
The combination of crispy cabbage, sticky rice, tender chicken and that blunt and tasty dressing is incredibly delicious. Yum.
These soy ginger chicken bowls of sticky honey have shot at the top of our favorite food list, especially at this time, when the simple ingredients and method are perfect for summer kitchen.
You could omit the entire concept of “bowl” And concentrate on the chicken. Marinado and the grill would be wonderful in many different applications.
As perhaps served on coconut rice with fresh pineapple on the side or served with a simple side such as roasted potatoes or green beans of pan.
But if you want my advice, I would say … go for the bowls. They are so good. I hope you love them!
SOJOGIBRE HALE SOY CHICKEN COLE
Marinated and dressing:
- ½ cup low soy sauce
- ⅓ cup honey or brunette sugar
- ⅓ cup Non -seasoned rice vinegar or fresh lime juice (see note)
- 3 tablespoons olive oil
- 1 tablespoon roasted sesame oil
- 1 ½ to 2 tablespoons Fresh grated ginger, ginger paste or ginger cubes
- 4 nail Garlic, garlic pasta or garlic or finely chopped garlic or 1 tablespoon
- 1 ½ to 2 pounds Bone and skin -free chicken breasts, chicken lobes or chicken thighs
For bowls:
- 6 Cups chopped green cabbage (see note)
- 2 Cups White or hot brown rice (see note)
- Chopped coriander
- Green onions or onion finely cut into cubes
- Toasted sesame seeds
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In a medium bowl or in a blender, gats or mixes soy sauce, honey, rice vinegar (or lime juice), olive oil, sesame oil, ginger and garlic until they are well combined.
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Mida 3/4 of the marinade cup and transfer to a bowl or bottle covered. Refrigerate until it serves.
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Place the chicken in a ziploc bag or shallow dish and add the remaining marinade. Mix until the chicken is evenly covered. Save the bag or cover the plate and refrigerate for at least 2 hours or up to 8 hours.
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Preheats a grill over medium-high heat. The chicken handles for 3 to 4 minutes per side until an instant reading thermometer registers 165 degrees F when inserted in the thickest part (the exact time will depend on its grill and which chicken cut is using).
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Remove the chicken from the grill, the tent with aluminum foil and let stand for 5 to 10 minutes. Fine sliced cut to serve.
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To serve, take a portion of cabbage and rice in a bowl or on a plate. Beat the dress reserved to recombine and spray some tablespoons on cabbage and rice. Cover with chicken slices and decorate with chopped coriander, toasted sesame seeds, slices of lime, green onions and additional dressing.
Cabbage: I prefer cabbage in this thick sting recipe because it gives it a delicious and fresh crunch, but you can cut into fine pieces if that is your preference.
Rice: Many types of rice can be used for this recipe. Sticky rice. White rice Brown rice You can even use a real recipe, such as this garlic rice or coconut rice.
Service: 1 service, Calories: 443Kcal, Carbohydrates: 47gram, Protein: 37gram, Fat: 11gram, Saturated fat: 2gram, Cholesterol: 97mg, Sodium: 956mg, Fiber: 2gram, Sugar: 18gram
Recipe source: From Mel’s Kitchen Cafe (inspired by a recipe for a local Asian coffee, Zen Bento, after a new friend, Kristen, whom I met in a special Olympics event told me about his imitation recipe: I followed his loose instructions and played with the perfect Asian dressing and marinated style; thanks, Kristen!)
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