Crispy Rice Bowl with Marinated Chicken and Zucchini
Servings: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the Rice:
• 1.5 cups white rice (cooked)
For the Chicken Marinade:
• 1 chicken breast, cut into ~3 thin filets
• 1 clove garlic, grated
• ½ tbsp rice vinegar
• ½ tbsp Japanese BBQ sauce
• ½ tsp gochujang (optional, for spice)
For the Zucchini Marinade:
• 1 small zucchini, chopped into triangles or cubes
• 2 tbsp Japanese BBQ sauce
• 1 tbsp rice vinegar
• 1 clove garlic, grated
For the Greens:
• 1 cup arugula, roughly chopped
• ½ cup spinach, roughly chopped
For the Final Bowl:
• Pickled onions (optional)
• Drizzle of sesame oil and/or chili oil (optional)
• Extra Japanese BBQ sauce (optional)
Instructions
1. Marinate the Chicken:
In a bowl, combine:
• 1-2 clove grated garlic
• ½ tbsp rice vinegar
• ½ tbsp Japanese BBQ sauce
• ½ tsp gochujang (optional but highly reccomended- isnt very spicy with this amount)
Add the chicken filets and let them marinate. The longer you marinate, the better.
2. Marinate the Zucchini:
In a container, combine:
• 2 tbsp Japanese BBQ sauce
• 1 tbsp rice vinegar
• 1 clove grated garlic
Add the chopped zucchini, shake well, and let it marinate until ready to cook.
3. Crisp the Rice:
• Heat a pan over medium heat and add ½ to 1 tbsp of high-smoke-point oil (e.g., canola or olive oil).
• Add the cooked rice and flatten it into an even layer.
• Let it cook undisturbed for ~2 minutes until crispy on the bottom.
• Stir, flatten again, and repeat the process for another 2 minutes.
• Continue until desired crispiness is achieved (approximately 6 minutes for medium crisp).
4. Cook the Zucchini:
• Melt ½ tbsp butter over medium heat.
• Add the marinated zucchini and cook until just fork-tender (2–5 minutes).
• If the sauce thickens too much, add another 1/2-1 tbsp of Japanese BBQ sauce to adjust consistency.
Remove from heat and set aside.
5. Cook the Chicken:
• Heat 1 tbsp of oil in a pan over medium-high heat.
• Once hot, take the marinated chicken filets out of the bowl and pat them dry with a paper towel before frying.
• Add the chicken to the pan and cook thoroughly, flipping once, until golden brown.
• Let rest and cut.
6. Assemble the Bowl:
• Arrange the crispy rice, arugula, and spinach in a bowl.
• Add the cooked chicken and zucchini.
• Top with pickled onions, if desired.
• Drizzle with sesame oil, chili oil, and extra Japanese BBQ sauce.
Optional Garnishes:
Top with toasted sesame seeds, green onions, or a squeeze of lime for added flavor.
xxx Steph
