Korean chicken bowls - like korean beef bowls but, better? If you are looking for the perfect 20 minute meal, these asian chicken rice bowls are just what you need.
With a gorgeous pop of colour from edamame, you've got your proteins, vegetables and starches settled in one perfect bowl of happiness.
– ground chicken – edamame – pear - garlic, ginger
Cook your rice Cook your rice (I prefer jasmine). The best measurement is 2:1 - 2 parts water to 1 part rice.
Grate the pear Core your pear to get rid of the seeds. Using a regular box grater, grate the pear.
Mix together the marinade ingredients and blend Using either a blender or immersion blender with a jar, blend together the ingredients for the marinade, and set aside.
Sauté ground chicken In a cast iron skillet, or your skillet of choice, brown the ground chicken in a a tablespoon of olive oil.
Add the sauce and edamame Once the chicken is almost cooked through, add the sauce and edamame to the skillet.