Savory Japanese BBQ Chicken Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450g boneless, skinless chicken breasts, diced into bite-sized pieces
02 -
2 cups cooked Japanese short-grain rice, preferably day-old
03 -
2 tablespoons vegetable oil, divided
04 -
2 large eggs, lightly beaten
05 -
1 medium onion, finely chopped
06 -
1 cup mixed vegetables (e.g., peas, carrots, corn)
07 -
3 tablespoons Japanese BBQ sauce (such as Bachan’s)
08 -
2 tablespoons low-sodium soy sauce
09 -
1 teaspoon toasted sesame oil
10 -
2 cloves garlic, minced
11 -
1 teaspoon freshly grated ginger
12 -
2 green onions, sliced, for garnish
13 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
In a bowl, marinate diced chicken with 2 tablespoons of Japanese BBQ sauce. Let it rest for at least 15 minutes to absorb flavors.
02 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Sauté the marinated chicken in a single layer for 5-7 minutes until cooked through and golden. Remove and set aside.
03 -
Add additional oil to the skillet if needed. Pour in beaten eggs and stir until they set into fluffy curds. Remove and set aside with the chicken.
04 -
Add garlic and ginger to the skillet, stirring for 30 seconds until fragrant. Add chopped onions and mixed vegetables, cooking for 3-4 minutes until tender-crisp.
05 -
Add day-old rice to the skillet, breaking it into loose grains. Drizzle with soy sauce and sesame oil, stirring until heated and evenly coated.
06 -
Return cooked chicken and scrambled eggs to the skillet. Stir in the remaining 1 tablespoon of Japanese BBQ sauce until combined.
07 -
Season with salt and black pepper to taste. Garnish with green onions and serve hot.
# Notes:
01 -
Ideal for meal prepping! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or soy sauce to revive flavors.