Korean Chicken Bowls
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.
Servings: 4 Servings
- 500 g Ground chicken
- 1 cup Edamame
Cook your rice: Cook your rice (I prefer jasmine). The best measurement is 2:1 - 2 parts water to 1 part rice. Make sure you rinse your rice of excess starch!
Grate the pear: Core your pear to get rid of the seeds. Using a regular box grater, grate the pear. It will be relatively mushy, but try not to lose the juice!
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.
Saute 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. Once the sauce has thickened up and coated the chicken, it's done!
Calories: 344kcal | Carbohydrates: 27g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1403mg | Potassium: 1233mg | Fiber: 9g | Sugar: 12g | Vitamin A: 4396IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 5mg