Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb boneless skinless chicken thighs
- 1 cup fresh pineapple (cut into chunks)
- 1 cup cooked edamame beans
- 1 large avocado (sliced)
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 2 cloves grated garlic
- 1 tbsp grated ginger
Instructions
- Cook jasmine rice according to package instructions.
- In a mixing bowl, combine grated garlic, grated ginger, soy sauce, maple syrup, and marinate chicken thighs for at least 15 minutes.
- Heat a frying pan over medium heat. Cook the marinated chicken for about 6-7 minutes on each side until fully cooked.
- Slice cooked chicken and assemble in bowls over jasmine rice. Add pineapple chunks, edamame beans, avocado slices, and any other desired toppings.
- Drizzle with light mayo and sprinkle with toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (approximately 480g)
- Calories: 548
- Sugar: 10g
- Sodium: 883mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 100mg