Kamameshi Oats
Sesame Chicken
- 1/2 cup boneless chicken, chopped into bite-sized pieces
- 1 tsp rice vinegar
- 1 tsp aminos or low sodium soy sauce
- 1/2 tsp sesame oil Garlic Mushrooms
- 1 cup shitake mushrooms, sliced
- 1 clove garlic, chopped Sushi Oats
- 8 tbsp Quaker® Rolled Oats
- 1/2 cup hot water
- 1 tsp sesame oil
- 1/2 tsp rice vinegar
- 1/2 tsp aminos or low sodium soy sauce
- 1/2 tsp grated ginger
- 1/2 tsp honey Garnish
- 1 1/2 tbsp chopped spring onions
- Lemon wedge for garnish (optional)
1. Prepare sesame chicken. In a microwave safe bowl, marinate chicken in rice vinegar, aminos, and sesame oil for at least 5 minutes. Then microwave on high for 1 minute and 45 seconds. Remove chicken from bowl but DO NOT DISCARD the marinade. You will use this for the next step.
2. Prepare garlic mushrooms. Toss mushrooms and garlic in the bowl containing the excess marinade of the Sesame Chicken. Microwave on high for 45 seconds. Set aside.
3. Prepare sushi oats. Pour oats in a microwave safe bowl. In a separate container, whisk together sesame oil, rice vinegar, aminos, ginger and honey. Add the hot water. Pour mix into oats. Stir well. Microwave on high for 2 minutes. Set aside.
4. Assemble the Kamameshi bowl. In a wooden bowl or dish, toss together the sesame chicken, garlic mushrooms, sushi oats and spring onions.
5. Garnish with lemon and more spring onions if desired. Serve.