Tender Chicken Thigh Stir-fry Rice Bowl
[Low-Carb Healthy Meal] Tender Chicken Thigh Stir-fry Rice Bowl Recipe
Enjoy a satisfying and delicious chicken thigh stir-fry rice bowl using low-carb rice! This recipe can be easily prepared with homemade low-carb rice or by using store-bought low-carb instant rice. Adding a touch of natural sweetener to taste can create a rich and unique flavor profile reminiscent of Japanese donburi. The tender texture of the chicken thigh combined with fresh vegetables makes this a perfectly balanced and healthy meal.
Main Ingredients- Chicken thigh: 1 serving (approx. 100g)
- Scallions: 2 stalks
- Onion: 1
- Carrot: 1/2
- Cabbage: 1/4 head
- Low-carb rice: 1 serving
- Fried egg: 1 serving
Seasoning Ingredients- Soy sauce: 3 Tbsp
- Minced garlic: 1/2 Tbsp
- Ginger powder: 1 tsp
- Black pepper: a pinch
- Natural sweetener (e.g., erythritol): a little (optional)
- Soy sauce: 3 Tbsp
- Minced garlic: 1/2 Tbsp
- Ginger powder: 1 tsp
- Black pepper: a pinch
- Natural sweetener (e.g., erythritol): a little (optional)
Cooking Instructions
Step 1
First, prepare the fried eggs to place on top of the rice bowls. Making them with a runny yolk will enhance the overall flavor. For the low-carb rice, you can refer to the accompanying video for instructions on how to make it from scratch, or simply use convenient store-bought low-carb instant rice.
Step 2
Chop all the vegetables into bite-sized pieces (about 1.5cm). For the cabbage, shred it finely and soak it in a vinegar water solution (1 Tbsp vinegar per 1 cup of water) for about 5 minutes. Then, drain it thoroughly to maintain a crisp texture.
Step 3
Prepare about 100g of chicken thigh per serving. Chicken is an easily digestible source of protein, so it’s recommended to choose antibiotic-free or animal welfare certified products when possible. Cut the chicken thigh into bite-sized pieces, but make them slightly thicker, as they will shrink during cooking.
Step 4
In a wide pan, add a generous amount of avocado oil, lard, or butter. Heat over high heat and quickly stir-fry the scallions until fragrant. (Tip: Opting for healthy fats like avocado oil or lard instead of vegetable oils high in omega-6 or chemically treated oils can help prevent inflammation and oxidation.)
Step 5
Once the scallions are fragrant, add the chicken thigh and minced garlic. Drizzle in 1 tablespoon of soy sauce, then reduce the heat to medium and stir-fry until the chicken is lightly browned.
Step 6
Add the drained cabbage (from the vinegar water) along with the pre-cut onion and carrot to the pan. Add the remaining 2 tablespoons of soy sauce and 1 teaspoon of ginger powder. Stir-fry quickly over high heat, ensuring the vegetables remain crisp.
Step 7
If you’d like a subtle sweetness, similar to Japanese donburi, try adding a small amount of natural sweetener like erythritol, which doesn’t raise blood sugar. (Tip: It’s important to control the amount of sweetener to avoid becoming accustomed to excessive sweetness. This recipe uses a small amount of allulose from Mynomal.)
Step 8
When the vegetables are about half cooked, pour in about 1/3 cup (approx. 60ml) of water. Simmer until the sauce thickens slightly and coats the ingredients. Adjust seasoning with salt if needed, and finish by adding a pinch of fresh black pepper and cooking for another minute.
Step 9
Serve the warm low-carb rice in a serving bowl. Top generously with the stir-fried chicken thigh and vegetables. Make sure to spoon over any remaining delicious sauce from the pan! Finally, place the prepared fried egg on top to complete your tender and flavorful chicken thigh rice bowl.
