I’m all about quick and easy when it comes to cooking. If it takes too long, I’ll will admit to dipping into snacks while I wait or worse yet dipping into the food I’m cooking…by the time dinner is ready, I’ve already eating my share (and then some!). But even though I like things fast – I definitely don’t want to microwave every single meal!
So, here’s an easy recipe – that’ll make you feel like a superstar chef with all the little yummies you add into it, but still it’s a simple chicken bowl!
The Quick Chicken and Veggie Bowl
Servings: 6
Here’s what you need…
- 2 cups wild rice, cooked
- 1 Tablespoon sesame oil
- 1 sweet potato, halved and thinly sliced
- 1/2 cup red onion, thinly sliced
- 1 cup mushroom, sliced
- 1 Tablespoon ginger root, minced
- 3 cloves garlic, minced
- 2 Tablespoons mirin (rice cooking wine)
- 2 Tablespoons soy sauce
- 1 Tablespoon toasted sesame oil
- 1 teaspoon corn starch
- 1/2 teaspoon crushed red pepper
- 2 cups green beans, chopped
- 4 cups chicken breast, cooked and cubed
- In a large saucepan place the sesame oil over medium heat. Add the sweet potato, onion, mushroom, ginger and garlic. Sauté for 5 minutes.
- In a small bowl combine the mirin, soy sauce, toasted sesame oil, cornstarch and red pepper. Set aside.
- Add the green beans and chicken into the pan and continue to cook for 2 minutes. Pour the soy sauce mixture in and mix until fully incorporated. Cook for another 3 minutes.
- Serve over wild rice.
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