Chicken And Asparagus Rice Bowl

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 4 hardboiled egg
• 2 cups medium grain rice or 2 cups sushi rice
• 1/4 teaspoon salt
• 1 lb ground chicken
• 1/4 cup sake
• 2 tablespoons tamari or 2 tablespoons soy sauce, plus
• 1 teaspoon tamari or 1 teaspoon soy sauce
• 4 inches piece fresh ginger
• 3 garlic cloves
• 6 green onions
• 2 bunches asparagus
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil, divided
• 1 cup chicken broth

Recipe

• 1 in a medium saucepan bring rice, salt, and 3 c water to a boil. cover, reduce heat to low, and cook 15 minutes. take off heat, still covered, and let sit for 5 minutes.
• 2 while rice is coming to a boil mix together chicken, sake, and 2 tbsp tamari in a small bowl. peel and grate ginger. put 1 tsp ginger in with the chicken; put the remaining ginger in a small bowl and set aside.
• 3 while rice is cooking peel and roughly chop garlic and chop green onions; add both to bowl of ginger. trim asparagus and cut into 1.5" pieces. set aside.
• 4 in a large frying pan over high heat add 1 tbsp oil and chicken mixture. cook until no longer pink.
• 5 divide rice evenly between 4 to 6 bowls. top rice with chicken and pan juices. return pan to heat and add remaining 1 tbsp oil, reserved ginger, garlic, and green onions. cook, stirring, for about one minute. add asparagus and remaining 1 tsp tamari and stir to combine. add broth, cover, and cook until asparagus is just tender to bite, 2 to 3 minutes.
• 6 while asparagus cooks peel and slice hardboiled eggs into 1/4" slices. divide asparagus and pan juices evenly between bowls of rice/chicken. top each serving with egg slices and serve.
• 7 enjoy!