Chicken & Rice Bowl Recipe

Cook rice

Rinse 1.5 cups long-grain rice under cold water until the water runs mostly clear. Combine rinsed rice, 3 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Fluff and finish rice with sesame oil: after resting, uncover and fluff rice with a fork, then stir in 1 tablespoon sesame oil to keep grains separate and impart a subtle nutty flavor. Keep covered until bowls are assembled.

Marinate chicken

Cut 1 lb chicken breasts into bite-size strips or shredable pieces. In a bowl combine 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp minced garlic and 1/4 tsp ground black pepper. Add chicken, toss to coat, and let marinate 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Cook chicken

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook undisturbed 3–4 minutes until browned, stir and continue cooking 3–4 minutes more until cooked through (internal temp 165°F / 74°C). Remove from pan and let rest 3–5 minutes, then shred with two forks or slice thinly, depending on preference. Reserve any pan juices.

Make spicy mayo

In a small bowl combine 1/4 cup mayonnaise, 1 tsp Sriracha, 1 tsp lime juice and a pinch (about 1/8 tsp) of salt. Taste and adjust heat or acidity to preference. Transfer to a squeeze bottle or small bowl for drizzling.

Prepare soy drizzle

Mix 1 tbsp soy sauce with 1/2 tsp toasted sesame seeds and if desired 1/2 tsp honey or a drop of sesame oil. This will be used sparingly to finish the bowls.

Prep vegetables: thinly slice 3 scallions separating whites and greens; keep whites for cooking/garnish if desired and greens for finishing. Roughly chop 1/4 cup cilantro. Slice 1 avocado and dice 1 tomato. Have 1 cup shredded carrots ready.

Assemble bowls: divide the warm sesame rice between 4 bowls (about 1 cup cooked rice per bowl). Top each with equal portions of the shredded/sliced chicken (about 4 oz per serving), 1/4 cup shredded carrots, sliced avocado (about 1/4 of the avocado per bowl), diced tomato, a sprinkle of chopped cilantro and sliced scallion greens.

Finish and serve: drizzle spicy mayo over each bowl (about 1 tbsp per bowl), then add the soy-drizzle (about 1/4 tsp per bowl) and sprinkle toasted sesame seeds. Taste and add extra salt or soy if desired. Serve warm.