Name: Milestones Coquitlam - Test Kitchens The "M" Bowl- Chicken Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2 servings
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbsp olive oil (for marinade); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp honey; 2 tsp garlic (minced); 1 tsp ginger (fresh, grated); 1 tsp sriracha or hot sauce; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup short-grain or sushi rice (uncooked); 1.25 cup water (for rice); 1 tbsp rice vinegar (for rice seasoning); 0.5 tsp sugar (for rice seasoning); 0.25 tsp salt (for rice seasoning); 2 cups baby spinach; 0.5 cup cucumber (seeded and thinly sliced); 0.5 cup carrot (julienned or shredded); 0.5 cup red cabbage (thinly sliced); 2 tbsp scallions (thinly sliced); 3 tbsp mayonnaise; 1 tsp sriracha (for spicy mayo); 1 tsp soy sauce (for drizzle); 0.5 tsp sesame oil; 1 tsp sesame seeds (toasted); 1 whole lime (cut into wedges); 2 tbsp fresh cilantro (optional, chopped); 1 tbsp vegetable oil (for cooking chicken)

Method

Marinated Chicken

Prepare the marinade

In a medium bowl whisk together 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp sriracha, 1/2 tsp salt and 1/4 tsp black pepper until combined.

Marinate the chicken

Trim excess fat from 1 lb chicken thighs and place in a resealable bag or shallow dish. Pour the marinade over the chicken, turn to coat thoroughly, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

Cook the chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear thighs 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). If chicken is thick, reduce heat to medium and cover for the last few minutes. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into bite-sized pieces. Optional: pour reserved marinade into the hot pan and simmer 1–2 minutes to use as a glaze; pour over sliced chicken.

Bowl Base and Vegetables

Cook rice

Rinse 1 cup short-grain rice under cold water until water runs clear. Combine rice and 1.25 cups water in a small saucepan, bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit covered 10 minutes.

Season rice

While rice rests, stir together 1 tbsp rice vinegar, 1/2 tsp sugar and 1/4 tsp salt until dissolved. Fluff rice with a fork and gently fold in the seasoned vinegar to coat. Keep warm.

Prepare vegetables

While the chicken marinates or while rice cooks, prepare vegetables: measure 2 cups baby spinach, 1/2 cup thinly sliced cucumber, 1/2 cup julienned carrot, 1/2 cup thinly sliced red cabbage and slice 2 tbsp scallions. Divide or arrange vegetables so they are ready to assemble the bowl.

Sauce & Finish

Make spicy mayo

In a small bowl combine 3 tbsp mayonnaise with 1 tsp sriracha (adjust to taste) until smooth. Refrigerate until ready to use.

Assemble the M Bowl

Divide the seasoned rice between two bowls (about 1/2 cup cooked rice per serving if making 2 servings; see servings below). Arrange baby spinach, cucumber, carrot, red cabbage and sliced chicken over the rice. Drizzle a small amount of soy sauce (1 tsp divided) and 1/2 tsp sesame oil over the bowls. Spoon spicy mayo in a line or dollops on top, sprinkle with 1 tsp toasted sesame seeds and 2 tbsp chopped cilantro if using. Serve with lime wedges to squeeze over the bowl.

Serve

Serve the bowls warm. Mix ingredients in each bowl before eating so the dressing and sauces coat the rice and vegetables. Leftover chicken keeps refrigerated up to 3 days.

The "m" Bowl- Chicken Recipe