Chicken Huli Bowl Recipe

Cook the White Rice

Rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Prepare Vegetables

Wash and peel 1 carrot, then shred it using a grater or food processor. Wash and thinly slice 1 cucumber, 1-2 radishes, and 2 green onions. Set aside for assembly.

Make or Use Huli Sauce

You may use store-bought huli sauce or make it by combining 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons ketchup, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 1 clove minced garlic, and 1 teaspoon sesame oil in a small bowl. Whisk until smooth.

Grill the Chicken

Marinate 2 boneless, skinless chicken breasts in half of the huli sauce for 30 minutes (optional but recommended). Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Baste with additional huli sauce during the last few minutes of cooking. Remove and let rest for 5 minutes, then slice into strips.

Scoop cooked white rice into serving bowls. Arrange sliced grilled chicken, shredded carrot, sliced cucumber, radish, and green onions over the rice. Drizzle with remaining huli sauce. Serve immediately and enjoy.