Japanese Ginger Chicken Rice Bowls
Comforting rice bowls with tender ginger chicken, cucumber, carrot, sesame, and a bright lemon finish.
Instructions
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Rinse the rice until the water runs mostly clear.
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Cook rice with water until tender, then keep it covered to steam.
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Season chicken with ginger, garlic, salt, and lemon juice.
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Heat oil in a pan and cook chicken until browned outside.
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Cover and continue cooking until the chicken is fully cooked through.
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Slice cucumber and carrot while the chicken rests.
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Divide rice into bowls and top with chicken, vegetables, and sesame.
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Add a final squeeze of lemon and serve warm.
Tips
Let the rice rest covered after cooking; it becomes fluffier and easier to serve.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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