This recipe is inspired by Korean Beef Rice Bowl from www.SteamyKitchen.com. I chose to use chicken because I was lazy to drive to the store and buy the beef the recipe calls for. Besides, the chicken was already in my freezer. It worked out great! My husband seemed to like it.
2 Tbsp Gluten-Free Light Soy Sauce
1 tsp Sesame Oil
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 Tbsp sugar
1 lb chicken, cut up into 1/2" cubes
1 Tbsp Olive Oil
1/2 onion, diced
1 cup shredded carrots
l small zucchini, diced
2 handfuls of spinach
1 Tbsp Sesame Seeds
WHAT TO DO
Mix all the first 5 ingredients in a mixing bowl, large enough to hold the chicken too. Once mixed, add the chicken. There should be just enough marinade to coat the meat.
In a wok over medium-high heat, add the oil. Once heated, add the chicken mixture. Mix and cook for a few minutes until almost cooked through, about 6-8 minutes. Then add the carrots and zucchini. Cook for another minute and then add the spinach. Mix the spinach until almost all wilted, about another minute. Add the sesame seeds and you're all done! Serve over steamed rice.
TIP: Make sure to cut the meat evenly. You want to cook everything fast and almost at the same time, so small bite sized meats are ideal.