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Asian Sweet Sesame Chicken with Sticky Rice Bowl

Sweet, sour and spicy chicken shreads with fresh spring onions and sesame seeds served over sticky rice. 
Difficulty: Easy
Time: 25-30 min
Calories: 566 Fat: 5g Carbs: 85g Protein: 44g

ABOUT THE DISH

Rice bowls are a quickly rising trend we love at the Local Crate test kitchen! It got started by the desire to make healthy food quick and more appealing by providing a casual meal that combines many flavors all in one. This rice bowl is a delicious way to get a jump on the trend!

Ingredients
Tomato paste
Sushi rice
Green Onions
Black sesame seeds
Hoisin
Garlic
Ginger
Sambal
Miso Paste
Chicken breasts

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Bias slice Cutting or slicing on a diagonal angle
Garnish To add decorative or savory touches to food.

What you need

Large pan

Small pot

Medium bowl

Cooking Instructions

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Step 1: COOK THE RICE

Combine rice with 1½ cups of water in a small pot with lid. Cover and bring to a boil, reduce to a simmer and cook for 20 min, until the water has been absorbed. Remove from heat and keep covered. Fluff rice with a fork before serving. While rice is cooking, move on to mise en place (Step #2).

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Step 2: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Remove root from green onions, bias slice. Mince or grate garlic. Peel and grate ginger. Dissolve tomato paste in 1 cup water. Place 1 chicken in large zip-top bag or between two sheets of plastic wrap. Use a meat mallet or heavy pan and pound chicken flat, ¼” thick. Repeat with second chicken breast. Season both with a pinch of salt and pepper.

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Step 3: SEAR THE CHICKEN

Heat 1 Tbsp. oil in large pan. Sear chicken until lightly golden, about 1 min each side. Remove from pan.

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Step 4: MAKE THE SAUCE

Using the same pan you seared the chicken in, heat another 1 Tbsp. oil. Add garlic, ginger, hoisin, sambal, miso and tomato paste/water mixture; whisk together. Return chicken to pan and simmer for 10-15 min.

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Step 5: PULL THE CHICKEN

Remove chicken from pan and place in medium bowl. Shreds chicken using two forks pulling in opposite directions. Tear into medium size shreads; return to pan. Cook, simmering until sauce has thickened, about 5-8 min. Add green onions, toss well.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls. Top with chicken and garnish with sesame seeds.