Chicken Bowl Supper

In summer we are always looking for something to make for dinner that is quick, easy, and most importantly, really tasty. This chicken bowl will fill the bill.

This recipe is the beginning. Perfectly delicious as it is, you can change it up in a variety of ways to make it suit your, or your family’s, taste. It’s basically fried rice and sauted chicken. Add a salad and supper is ready in no time. Give this a try. It’s a perfect quick summertime supper.

Chicken Bowl
Chicken:
3 – 4 boneless chicken breasts cut into 1″ chunks
4 tablespoons butter
2 tablespoons sesame oil
4 cloves garlic, minced
1/2 tsp. salt and pepper, or to taste

Fried Rice:
1 1/2 cups boiling water
1 tsp. salt
1 1/2 cups rice, preferably jasmine rice
1 tablespoon butter
3 eggs, beaten
1 tablespoon dried minced onion
2 tablespoons sesame oil
2 tablespoons gluten free soy sauce
green onion, chopped for garnish

Start with rice. Boil water and salt and then add rice to boiling water and stir once. Put a lid on the pan and lower the heat to low and cook for 12 minutes.

While the rice is cooking, start cooking the chicken. Melt butter and 1 tablespoon of sesame oil in a heavy bottomed frying pan. Add chicken and garlic along with salt and pepper and saute until chicken is lightly browned. Remove from pan with a slotted spoon to a bowl, leaving the drippings and little bits of chicken and garlic in the pan. Place the bowl of chicken in a warm oven while you start the fried rice.

Once the 12 minutes is up and the rice is cooked you are ready to make the fried rice. Add 1 tablespoons of butter and heat until melted. Pour eggs in the pan and scramble. Add the 2 tablespoons of sesame oil and add rice. Stir to coat the rice with oil and mix in the egg. Stir in the dried minced onion and keep stirring. Add soy sauce and taste. Add more soy sauce or salt and pepper, or sesame oil to taste.

Place the finished rice in individual bowls and add pieces of chicken. Sprinkle with green onion and serve with additional soy sauce and sesame oil on the side. Supper is served!

P.S. You can change how this is served and give it a more exotic spicy Asian flair by adding a couple of tablespoons of brown sugar to the chicken as it cooks and topping it with shirachai sauce. Or instead of sesame oil give your chicken bowl a more Mexican taste by adding 1/4 cup enchilada sauce to the rice as you fry it and top the chicken with salsa and a bit of Monterey jack cheese or cojita cheese.
Or try your favorite sauces and flavors to make your own special creations.