6 Delivery Rice Bowl Jakarta yang Favorit dan from tempat.com
Description
Indonesian Rice Bowl is a delicious and hearty dish that is perfect for lunch or dinner. It is a combination of flavorful rice, tender chicken, and fresh vegetables that come together to create a satisfying meal. This recipe is easy to follow and can be customized to suit your taste preferences.
Prep Time
The prep time for this recipe is approximately 20 minutes. This includes preparing the rice, cutting the vegetables, and marinating the chicken.
Cook Time
The cook time for this recipe is approximately 30 minutes. This includes cooking the rice and chicken, and sautéing the vegetables.
Ingredients
For the rice: - 2 cups of uncooked white rice - 3 cups of water - 1 teaspoon of salt For the chicken marinade: - 2 boneless, skinless chicken breasts - 2 tablespoons of soy sauce - 2 tablespoons of honey - 1 tablespoon of sesame oil - 1 clove of garlic, minced - 1 teaspoon of ginger, grated For the vegetables: - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 onion, sliced - 1 tablespoon of vegetable oil - Salt and pepper to taste For the sauce: - 1/4 cup of soy sauce - 2 tablespoons of honey - 2 tablespoons of rice vinegar - 1 tablespoon of sesame oil - 1 tablespoon of cornstarch - 1/4 cup of water
Equipment
- Large pot with lid - Mixing bowl - Skillet - Whisk - Measuring cups and spoons
Method
1. Rinse the rice in cold water until the water runs clear. In a large pot, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed. 2. In a mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and grated ginger. Add the chicken breasts and marinate for at least 10 minutes. 3. Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes on each side, or until cooked through. 4. In the same skillet, add the sliced red and yellow bell peppers, and onion. Sauté for 5-7 minutes, or until the vegetables are tender. Season with salt and pepper to taste. 5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water. Add the sauce to the skillet with the vegetables and bring to a boil. Cook for 1-2 minutes, or until the sauce has thickened. 6. To serve, divide the cooked rice into four bowls. Top each bowl with the sautéed vegetables and sliced chicken. Drizzle the sauce over the top.
Notes
- To make this recipe vegetarian, substitute the chicken with tofu or tempeh. - This recipe can also be made with brown rice for a healthier option.
Nutrition Info
- Calories: 438 kcal - Carbohydrates: 63 g - Protein: 23 g - Fat: 10 g - Saturated Fat: 2 g - Cholesterol: 48 mg - Sodium: 2,059 mg - Potassium: 502 mg - Fiber: 2 g - Sugar: 16 g - Vitamin A: 2,183 IU - Vitamin C: 85 mg - Calcium: 42 mg - Iron: 2 mg
Recipe Tips
- Make sure to rinse the rice thoroughly before cooking to remove excess starch. - Use a non-stick skillet to prevent the vegetables from sticking to the pan. - For a spicy kick, add a sliced red chili pepper to the vegetables while sautéing.
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