Harken Recipe

Rinse the short-grain brown rice under cold water until the water runs mostly clear to remove excess starch.

Combine the rinsed rice, 2.75 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a simmer over medium-high heat.

Once simmering, reduce heat to low, cover tightly and cook for 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes.

Fluff the rice with a fork and gently stir in 1 tablespoon rice vinegar and 1 teaspoon neutral oil. Keep warm until assembly.

While the rice cooks, combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey, 1 tsp grated ginger, 1 tsp minced garlic, 1/2 tsp sesame oil and 1/4 tsp black pepper in a bowl; whisk until honey dissolves.

Place 1 lb trimmed chicken thighs in a shallow dish or zip-top bag. Pour half the marinade over the chicken (reserve the other half for glazing). Press to coat, seal and marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.

Cook the Chicken

Preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high heat with 1 tsp neutral oil. If using the oven, line a baking sheet with foil and place chicken on it. Roast for 12–16 minutes until internal temperature reaches 165°F (74°C). If using a skillet, sear chicken 4–5 minutes per side until caramelized and cooked through. During the last 2 minutes of cooking, brush reserved marinade over the chicken and let it caramelize slightly. Let chicken rest 5 minutes, then slice into bite-sized strips.

Toss 8 broccolini stalks, 8 halved baby carrots and 1 thinly sliced red bell pepper with 2 tbsp olive oil and 1/2 tsp flaky sea salt on a rimmed baking sheet in a single layer.

Roast in the preheated 425°F (220°C) oven for 12–15 minutes until vegetables are tender and lightly charred at the edges. If using the stovetop, sauté carrots first until beginning to soften, add broccolini and peppers and cook until tender-crisp.

Remove roasted vegetables and sprinkle with 1 tsp toasted sesame seeds and 2 tbsp coarsely chopped dry roasted peanuts for texture.

Whisk together 2 tbsp fresh lime juice, 1 tsp rice wine vinegar, 1 tsp chili garlic sauce, 1 tsp neutral oil and the chopped whites of the 2 sliced green onions. Taste and adjust heat or acidity as desired.

Stir in 1/4 cup chopped cilantro and reserve the green parts of the green onions for garnish.

If using soft-boiled eggs, bring a small pot of water to a gentle boil, add eggs and cook 6 minutes for jammy yolks. Transfer to an ice bath, peel and halve.

Divide the warm rice among 4 bowls (about 3/4 cup rice per serving).

Arrange sliced glazed chicken, roasted vegetables, pickled cucumber (1/2 cup total divided), microgreens and egg halves over the rice in each bowl.

Drizzle each bowl with the lime-cilantro dressing. Sprinkle remaining green onion greens, extra toasted sesame seeds and chopped peanuts. Serve with lime wedges on the side to squeeze over just before eating.