@proteindueldaily: HIBACHI CHICKEN RICE BOWLS 🥕🍗🍚 (Makes 7 Servings: Each Serving is ~2 Cups or 1 Bowl) Macros (Per Serving): -484 Calories -8g Fat -61g Carbs -3g Fiber -45g Protein If you want more recipes like this, give us a like and follow! Ingredients: -2.5 lbs Boneless, Skinless Chicken Breast (1,134g raw) -1 (16 oz) Bag Frozen Stir Fry Vegetables (453g) -2.5 Cups Dry Jasmine Rice (463g) -1/2 Cup Roasted Garlic Ginger Soy Stir Fry Sauce (120mL) -2 Tbsp Minced Garlic (30g) -1 Tbsp Low Sodium Soy Sauce (15mL) -1 tsp Garlic Powder -1 tsp Onion Powder -1/2 tsp Ground Ginger -1/4 tsp Black Pepper -Olive Oil Spray -Sesame Seeds for Garnish Yum Yum Sauce: -1/2 Cup Nonfat Plain Greek Yogurt (120g) -3 Tbsp Light Mayo (40g) -1 Tbsp Ketchup (15g) -2 tsp Rice Vinegar (10mL) -1 tsp Garlic Powder -1 tsp Onion Powder -1/2 tsp Smoked Paprika -1/2 tsp Black Pepper -1–2 Tbsp Water, as needed Instructions: (Link in Bio to all my Kitchen Tools) 1.) Cook the jasmine rice according to the package directions. Marinate the diced chicken in the stir fry sauce for 15–30 minutes. 2.) Cook the chicken in a large skillet until it reaches 165°F, then set aside. 3.) In the same skillet, cook the garlic, frozen vegetables, soy sauce, and seasonings until tender. 4.) Whisk together the Yum Yum Sauce ingredients. 5.) Divide the rice, vegetables, and chicken between 7 containers. Top with Yum Yum Sauce and sesame seeds. Refrigerate for up to 5 days or freeze for up to 3 months. Store the Yum Yum Sauce separately for best results. Enjoy! #cooking #Recipe #lowcalorie #highprotein #mealprep

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Saturday 15 August 2026 01:57:12 GMT