Chicken and Rice Bowls
Rice bowls can be so varied depending on what you have in the fridge. They are fast and easy to create and everyone loves them. Mix and match your vegetables and come up with a creation that meets your dinner needs.
Ingredients
4 boneless/skinless chicken thighs
2 tbsp season sauce
2 tbsp oyster sauce
2 cups chopped green beans
1 cup shaved brussel sprouts
5 garlic cloves, minced
1 cup black beans
1 cup shredded carrots
8 cups cooked rice
Vegetable oil
Instructions
1
In a large bowl, add the boneless/skinless chicken thighs, season sauce and oyster sauce. Toss to to coat the chicken and let it sit for thirty minutes.
2
Heat a large sauté pan on the stove and add enough vegetable oil to lightly coat the bottom of the pan. Add the marinated chicken thighs to the pan and cook for about 4-5 minutes on each side or until the chicken is completely cook through.
3
Add the green beans, brussel sprouts, minced garlic, black beans, shredded carrots and 1/2 cup water. Continue sautéing until the water has evaporated and the green beans are tender.
4
Remove from the heat and remove the chicken thighs from the pan and place on a cutting board. Slice the chicken thighs into strips and set aside.
5
Fill 4 bowls with 2 cups of cooked rice and top each bowl with a sliced chicken thigh. Divide the vegetable mixture among the four bowls, serve and enjoy! Salt and pepper to your taste.
Tags:
Chef BryanChef Bryan WoolleyChicken and Rice BowlsCooking with Chef BryanDinner IdeasQuick and Easy Dinner IdeasRice BowlsSimple Dinner ideas
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