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