Today, let’s make a Green Onion Chicken Rice Bowl. But not the kind with a long list of ingredients and complicated cooking steps. This is a super simple rice bowl that you can easily whip up on a busy weeknight. What? You worried it won’t taste good? Don’t worry about it. Have I ever let you down? This bad boy’s gonna surprise you in the best way. So buckle up!
Green Onion Chicken Rice Bowl (2 servings)
Ingredients:
- 1 lb (450g) boneless, skin-on chicken thighs
- 2-3 large green onions (or onion)
- 2 tbsp neutral-tasting oil, divided
- 2 cups (420g) cooked white rice, to serve
- Japanese red pickled ginger (benishoga) (optional), to serve
- 2 lemon wedges (optional), to serve
Marinade:
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp mirin
- 1/2 tbsp garlic powder
- 1 tbsp olive oil
- Black pepper, to taste
- 1 tbsp cornstarch
Rice Bowl Sauce:
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1.5 tbsp white vinegar
- 1/2 tbsp mirin
- 3 tbsp water
- 1 tsp toasted sesame oil
- Small pinch of Hondashi (Japanese dashi powder)
- 1/2 cup thinly sliced green onion
Instructions:
PREP INGREDIENTS
1. Marinate the chicken: Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage it. Set aside.
2. Cut the green onions into 2-inch (5cm) pieces.
3. Make the rice bowl sauce: In a small container, combine the soy sauce, sugar, vinegar, mirin, water, sesame oil, a pinch of hondashi, and thinly sliced green onions. Mix well and set aside.
MAKE GREEN ONION CHICKEN RICE BOWL
1. In a large pan, heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the green onions and cook for 2 minutes, or until beautifully charred on the outside. Remove them from the pan and set aside.
2. In the same pan, heat 1 tablespoon of oil over high heat. Once it’s heated, add the marinated chicken and spread it out in a single layer. Sear for 2 minutes or until the bottom turns golden brown. Flip and sear for another 3 to 4 minutes, or until the chicken is cooked through.
3. Add the green onions back into the pan and stir-fry for 1 minute. ( If your green onions are a lot thicker than mine, add them right after you flip the chicken so they have enough time to cook through.)
4. Turn the heat off. Add a few shakes of black pepper and give it a final mix.
5. To serve, divide the rice into bowls. Drizzle 1 to 2 tablespoons of the sauce over the rice. Top with the chicken and green onions. Optionally, garnish with Japanese pickled ginger and lemon wedges. Enjoy!
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YOU MAY ALSO LIKE:
- Butadon (Japanese Pork Rice Bowl)
- Ground Chicken Oyakodon (Chicken and Egg Rice Bowl)
- Gyudon (Japanese Beef Rice Bowl)
Ingredients
1 lb (450g) boneless, skin-on chicken thighs
2-3 large green onions (or onion)
2 tbsp neutral-tasting oil, divided
2 cups (420g) cooked white rice, to serve
Japanese red pickled ginger (benishoga) (optional), to serve
2 lemon wedges (optional), to serve
- Marinade:
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tbsp mirin
1/2 tbsp garlic powder
1 tbsp olive oil
Black pepper, to taste
1 tbsp cornstarch
- Rice Bowl Sauce:
1 tbsp soy sauce
1/2 tbsp sugar
1.5 tbsp white vinegar
1/2 tbsp mirin
3 tbsp water
1 tsp toasted sesame oil
Small pinch of Hondashi (Japanese dashi powder)
1/2 cup thinly sliced green onion
Directions
- Prep Ingredients
- Marinate the chicken: Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage it. Set aside.
- Cut the green onions into 2-inch (5cm) pieces.
- Make the rice bowl sauce: In a small container, combine the soy sauce, sugar, vinegar, mirin, water, sesame oil, a pinch of hondashi, and thinly sliced green onions. Mix well and set aside.
- Make Green Onion Chicken Rice Bowl
- In a large pan, heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the green onions and cook for 2 minutes, or until beautifully charred on the outside. Remove them from the pan and set aside.
- In the same pan, heat 1 tablespoon of oil over high heat. Once it’s heated, add the marinated chicken and spread it out in a single layer. Sear for 2 minutes or until the bottom turns golden brown. Flip and sear for another 3 to 4 minutes, or until the chicken is cooked through.
- Add the green onions back into the pan and stir-fry for 1 minute. ( If your green onions are a lot thicker than mine, add them right after you flip the chicken so they have enough time to cook through.)
- Turn the heat off. Add a few shakes of black pepper and give it a final mix.
- To serve, divide the rice into bowls. Drizzle 1 to 2 tablespoons of the sauce over the rice. Top with the chicken and green onions. Optionally, garnish with Japanese pickled ginger and lemon wedges. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
