These Asian Chicken Rice Bowls are hands down one of my favourite things to make during the week. This 30 minute meal is big on flavour and has all of the nutrients we need in a balanced meal. Add some spice (and gut loving good bacteria) with the addition of Kimchi.Jump to Recipe
- Large saucepan
- 2 frypans
- Chopping Board
- Sharp knife
- 2 cups brown rice
- 4 cloves garlic finely grated or minced
- 1 knob ginger finely grated
- 1 tbsp raw honey
- 80 mL tamari
- 20 mL apple cider vinegar
- 20 mL sesame oil
- 1 tbsp olive oil extra virgin
- 1 brown onion finely sliced
- 500 g chicken mince free range
- 80 mL chicken stock
- 1 tsp tapioca starch
- 1 bunch broccolini sliced
- 200 g green beans sliced
- 1 tbsp sesame seeds
- 2 stems spring onion finely sliced
- 1 lime quartered
- 4 tbsp kimchi optional
- Place brown rice in a large saucepan along with 4 cups water. Bring to a boil for 10 minutes before reducing to a simmer. Once tender, turn off heat.
- While the rice cooks, add tamari, sesame oil, apple cider vinegar, honey, ginger and garlic to a small dish and whisk to combine.
- Drizzle about half table spoon olive oil to a frypan and bring to a medium heat. Add the onions and fry until translucent. Add the chicken mince and sauce, using an egg flip to break up mince and stir as it cooks.
- Once the chicken is cooked through, push the chicken mince to the side so that the liquid pools in the pan. Add the chicken stock and tapioca starch, quickly whisking to avoid lumps. Stir back through the chicken to evenly coat the chicken in the sauce.
- While the chicken is cooking, add a drizzle of olive oil to a second frypan and bring to a medium-high heat. Add the broccolini and beans and stir fry until vibrant green and very slightly charred. Remove from heat and stir through sesame seeds.
- To serve, divide rice among bowls and top with chicken, broccolini and beans, kimchi, thinly sliced spring onions and a wedge of lime.
How to Make Asian Chicken Rice Bowls
Ok, this Asian style, warm grain bowl is SO easy to make. As I mentioned earlier, it takes only 30 minutes. That's 14 minutes for prep and 16 minutes for cooking. This is a great recipe for meal prep as well as you can just re-heat it in the frypan or microwave.
Here is a brief overview of how to make this recipe:
- Place the rice on to cook.
- While the rice is cooking, mix together the sauce and chop up all of the veggies.
- Add the onion to a greased frypan and fry until translucent and sweating. Add in the chicken mince and sauce and stir occasionally while cooking.
- While the chicken is cooking add some sesame oil to a seperate frypan, throw in the greens on a high heat and fry until vibrant green and slightly charred.
- Divide rice among bowls, top with with chicken, greens, lime wedges and kimchi (optional).
This meal is perfectly balanced, giving complex carbohydrates from the rice and vegetables, protein from the chicken and healthy fats from the olive oil. Some of the key health benefits are:
- High in fibre, which promotes good gut health.
- Provides probiotics (thanks to the Kimchi).
- Ginger has anti-inflammatory and antioxidant properties, making it a beneficial food to promote good immunity.
- Onions contain a photochemical called Quercetin, which is also anti-inflammatory and antioxidant.
- Broccolini is high in calcium, magnesium, vitamin C and Vitamin A. Vitamin C and A in particular, are very important for healthy immune system function.
- Loading this chicken rice bowl up with green vegetables provides a wide variety of vitamins and minerals including folate and iron.
Tips for Serving Chicken Rice Bowls to Kids
This is a great family meal as it allows for a lot of flexibility! Kids can be super fickle and while one kid likes anything and everything, other kids like, well, hardly anything! My son will eat just about anything I put in front of him, while my daughters are quite picky. So to make this meal work for everyone here are my top tips:
- If you know your child doesn't like broccolini or beans, cut up some extra vegetables that can either be served raw or stir fried with the greens that you know your child will like. For example, carrot, cucumber or capsicum.
- Kimchi is very spicy, so if spice isn't your child's thing then you can leave off the spring onion and kimchi.
- Boil some eggs to serve at the table so if the flavour of the chicken is too strong then they can still get a serve of protein by adding an egg to their bowl.
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