DSC_0287

Sweet Tamari Glazed Chicken Rice Bowl

Crispy pan-fried chicken with fresh bell peppers and scallions coated in a thick, sweet tamari sauce served over sushi rice.
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 580 Fat: 6g Carbs: 54g Protein: 18g

Now here’s a no-brainer reason to skip the take-out counter – all the flavor, none of the mystery! Juicy, quick-seared chicken, fresh veggies, and a balanced sweet tamari sauce blend. We use cornstarch as both a sauce thickener, and as a coating to help the sauce stick to the chicken perfectly.

Ingredients
Sushi rice
Cornstarch
Sesame seeds
Sweet tamari sauce
Garlic
Ginger
Red Bell Pepper
Chicken breasts
Scallions

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Mince To cut a food into very small pieces.
Simmer To stew gently below or just at boiling point.

What you need

Medium pan

Small pot

Cooking Instructions

DSC_0254
Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Remove root from scallions, then bias slice. Remove core and seeds
from bell pepper, slice into thin strips. Peel ginger, then mince or grate. Separate 1 tsp. cornstarch from the rest and place in small bowl. Remove chicken breast from package, rinse and pat dry. Cut into ½" cubes.

RICE
Step 2: COOK RICE

In a medium pot, combine sushi rice, a pinch of salt and 1 ¼ cups of water and bring to a boil over medium heat. Reduce heat to low, cover and cook until tender, 15-20 min. While rice is cooking, move on to Step #3. Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

DSC_0268
Step 3: COAT & FRY CHICKEN

Place cornstarch in medium size bowl,
season with a pinch of salt and pepper. Dust each chicken cube in cornstarch until well coated. Set aside. Heat ¼ cup of oil in medium pan over medium heat. Once oil is shimmering add chicken pieces ¼" apart. Fry until golden brown on all sides, about 3-4 min per side. Place on a paper towel to drain excess fat. The USDA recommends cooking chicken to an internal temperature of 165ºF.

DSC_0273
Step 4: MAKE SAUCE

Turn heat down to low, discard remaining oil and carefully wipe pan with paper towel. Add sweet tamari sauce, ginger and garlic. Whisk reserved 1 tsp. cornstarch with 1/4 cup water in a small bowl until dissolved. Add the cornstarch mixture to the pan.
Whisk until the mixture begins to simmer and thicken.

DSC_0276
Step 5: FINISH CHICKEN

Return chicken to pan and coat with sauce, add bell pepper and cook stirring 2-3 min until softened. Turn heat off, add scallions and toss to lightly coat.

DSC_0287
Step 6: PLATE YOUR DISH

Divide sushi rice between two bowls, top with sweet tamari chicken and garnish with sesame seeds. Enjoy!