Name: Milestones Coquitlam - Test Kitchens The "M" Bowl - Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb boneless skinless chicken thighs; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp mirin (or honey); 1 tsp sesame oil; 1 tsp minced garlic; 1 tsp grated fresh ginger; 1 tsp black pepper; 1 cup short-grain white rice (uncooked); 1.25 cup water (for rice); 2 cups baby spinach (fresh); 0.5 cup shredded carrots; 0.5 cup cucumber (thinly sliced); 2 each scallions (green parts, sliced); 1 tsp sesame seeds (toasted); 1 tsp sriracha; 2 tbsp mayonnaise (preferably Japanese kewpie); 2 tbsp teriyaki glaze or extra marinade reduced; 2 each lime wedges; 0.5 tsp salt; 1 tbsp neutral oil (canola or vegetable)

Method

Marinated Chicken

Prepare marinade and chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. In a bowl or zip-top bag combine soy sauce, rice vinegar, mirin (or honey), sesame oil, minced garlic, grated ginger, and black pepper. Add the chicken, press to coat, and refrigerate for at least 20 minutes and up to 2 hours.

Cook chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon neutral oil. Remove chicken from marinade (reserve marinade for glazing) and sear the thighs 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Make glaze (optional)

While chicken rests, pour the reserved marinade into a small saucepan. Bring to a simmer and cook 2–3 minutes until slightly thickened and safe to use as a glaze. Spoon 1–2 tablespoons over the sliced chicken.

Bowl Base & Veggies

Cook rice

Rinse the short-grain rice under cold water until water runs mostly clear. Combine rinsed rice and 1 1/4 cups water in a small pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand covered 10 minutes. Fluff with a fork.

Prep vegetables

While rice cooks, rinse and dry the spinach, thinly slice the cucumber, shred the carrots if not pre-shredded, and thinly slice scallions. Lightly season the spinach with a pinch (about 1/8 tsp) of salt and toss to wilt slightly if desired.

Assemble base

Divide the warm rice between two bowls (about 1/2 cup cooked rice per serving if making 2 servings). Arrange spinach, shredded carrots, cucumber, and scallions in sections on top of the rice.

Sauce & Garnish

Make spicy mayo

In a small bowl, stir together mayonnaise and sriracha to taste (start with 1 tsp sriracha and add more if desired).

Finish bowls

Place the sliced glazed chicken on top of the arranged veggies. Drizzle teriyaki glaze (or the reduced reserved marinade) over the chicken and rice. Add a dollop or drizzle of spicy mayo. Sprinkle toasted sesame seeds and extra sliced scallions over the bowl. Serve with lime wedges on the side to squeeze over just before eating.

Season to taste

Taste and adjust seasoning with small pinches of salt or a squeeze of lime. Serve immediately while chicken and rice are warm.

The "m" Bowl - Chicken Recipe