Asian-inspired Chicken Rice Bowl Remix
Asian-inspired Chicken Rice Bowl Remix
ingredients
- 2 boneless, skinless chicken breasts (8 oz each)
- 1 cup jasmine rice
- 1 cup sugar snap beans, trimmed
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced
- Sesame seeds for garnish
steps
- 1.
Set your sous vide cooker to 145°F (63°C). Season the chicken breasts with salt and pepper, then seal them in a vacuum-sealed bag. Cook in the sous vide water bath for 1 hour.
- 2.
Cook the jasmine rice according to package instructions.
- 3.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger to make the sauce.
- 4.
Heat a skillet over medium heat and add the sugar snap beans. Sauté for 5-6 minutes until the beans are tender-crisp.
- 5.
Remove the chicken breasts from the sous vide bag and pat them dry. Slice the chicken into thin strips.
- 6.
Add the cooked jasmine rice, sliced chicken, and sauce to the skillet with the sugar snap beans. Stir until everything is well coated with the sauce and heated through.
- 7.
Divide the chicken rice bowl into two bowls. Garnish with sliced green onions and sprinkle with sesame seeds.
- 8.
Serve and enjoy your delicious Asian-inspired chicken rice bowl!
