Wednesday, May 15, 2013

A lot more to these bowls than just rice

One of my favorite casual eateries, Sacramento’s Tako Korean BBQ, makes a great rice bowl packed with tons of meat (spicy chicken’s my favorite), rice, slaw and all kinds of other goodies. This recipe is inspired by the meal I’ve devoured quite a few times!

Chicken and Brown Rice Bowls
Serves 2

2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon agave syrup
1 teaspoon sriracha sauce
¾ pound chicken breasts, cut into cubes
2 cups cooked brown rice, divided
2 cups shredded green cabbage, divided
2 cups bean sprouts, divided
½ cup diced red bell pepper, divided

Garnishes: Sriracha, peanut sauce, cilantro, sliced green onion, toasted peanuts

Combine first four ingredients in bowl and whisk to blend. Cook chicken in frying pan (lightly coated with a teaspoon or two of oil if you’re not going the non-stick route) over medium-high heat until meat is done, which should only take a few minutes. Add sauce to pan and stir until meat is evenly coated before removing from heat. Build each bowl with one cup each of rice, cabbage and sprouts. Add half the chicken and top with ¼ cup diced red bell pepper. Customize your bowl with desired garnishes and dig in.