Chicken Bowl Recipe

Prepare and marinate

Trim any excess fat from the chicken thighs and pat dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs honey, minced garlic, grated ginger, 1 tsp rice vinegar, 1 tsp salt and 1/2 tsp black pepper. Add the chicken and toss to coat. Let marinate 15–30 minutes at room temperature or up to 2 hours covered in the refrigerator.

Cook the chicken

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a thin film of oil (about 1 tsp). Remove chicken from the marinade (reserve marinade) and place thighs in the pan, cooking 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a cutting board and tent with foil; reserve 2 tbs pan juices for the pan sauce.

Slice the chicken into bite-sized pieces against the grain once it has rested 5 minutes.

While the chicken marinates, rinse 1 cup rice under cold water until the water runs clear. Combine rinsed rice, 1.25 cups water, 1/4 tsp salt and 1 tsp butter in a small saucepan. Bring to a boil, then reduce to the lowest simmer, cover tightly and cook 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Prepare vegetables

While rice cooks, trim broccoli into small florets, slice carrot and bell pepper, and thinly slice green onions.

Quick sauté or steam

In a second skillet or in the same pan after removing the chicken, add 1 tsp oil over medium heat. Add broccoli and carrot and sauté 3–4 minutes until crisp-tender. Add bell pepper in the last 1–2 minutes. Season lightly with salt and pepper. Alternatively, steam the broccoli and carrots for 3–4 minutes until tender-crisp.

Remove vegetables from the heat and keep warm until assembly.

In the skillet used for the chicken, pour in 1/4 cup low-sodium chicken broth and scrape up any browned bits. Stir in 1 tsp soy sauce and 1 tsp honey. In a small bowl whisk together 1 tsp cornstarch and 1 tsp cold water to make a slurry, then add to the pan. Bring to a simmer and cook 30–60 seconds until thickened. Stir in 1 tsp lime or lemon juice if using. Taste and adjust seasoning. If you reserved marinade, do not add raw marinade unless you boil it for 2–3 minutes first; use only cooked pan juices or boiled marinade.

Return sliced chicken to the skillet and toss to coat in the sauce for 1 minute to warm through.

Divide the cooked rice between 3–4 bowls (see servings). Top each with sautéed vegetables and sliced sauced chicken.

Garnish with sliced green onions, sesame seeds, chopped peanuts or cashews, and optional cilantro or parsley. Add crispy shallots if using for extra crunch.

Serve immediately. Leftovers: store components separately up to 3 days; reheat gently to avoid overcooking the chicken.