Description
A comforting and colorful Chicken Rice Bowl packed with juicy marinated chicken, fluffy jasmine rice, crunchy veggies, and creamy avocado—all brought together with a flavorful drizzle of sauce.
Ingredients
- Boneless Chicken Thighs or Breasts: 500g
- Soy Sauce: 3 tablespoons
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, grated
- Honey or Maple Syrup: 1 tablespoon
- Rice Vinegar: 1 tablespoon
- Sesame Oil: 1 teaspoon
- White or Jasmine Rice: 1 cup (uncooked)
- Water or Broth: 2 cups
- Carrots: 1 large, shredded
- Cucumber: 1, thinly sliced
- Red Cabbage: 1 cup, shredded
- Avocado: 1, sliced
- Scallions: 2, chopped
- Sesame Seeds: 1 tablespoon
- Lime Wedges: for serving
- Sriracha Mayo or Spicy Yogurt Sauce: optional drizzle
Instructions
- Preheat Your Equipment: Heat a skillet over medium-high heat and prep your saucepan or rice cooker.
- Combine Ingredients: Mix soy sauce, garlic, ginger, honey, vinegar, and sesame oil. Marinate chicken 15–30 minutes.
- Prepare Your Cooking Vessel: Cook rice with water or broth. Bring to boil, simmer 15 minutes, rest 10 minutes covered, then fluff.
- Assemble the Dish: Prep toppings: shred carrots and cabbage, slice cucumber and avocado, chop scallions.
- Cook to Perfection: Sear chicken in hot skillet for 5–7 minutes per side until golden and cooked. Let rest, then slice.
- Finishing Touches: Fill bowls with rice, chicken, veggies, and avocado. Drizzle sauce, sprinkle sesame seeds, and add lime wedges.
- Serve and Enjoy: Let guests build their bowl and enjoy immediately.
Notes
- Tip: Use coconut aminos for gluten-free option.
- Tip: Add pickled veggies or kimchi for extra tang.
- Tip: Make extra chicken for lunch wraps or salads.