12 Oz Bowl Recipe

If you don't have cooked rice ready, cook 3/4 cup dry short-grain brown rice according to package instructions to yield about 1.5 cups cooked. Let rice cool slightly so it’s warm, not piping hot.

Place 1.5 cups cooked rice into the center of a 12 oz bowl (it will compact slightly). Top with 1/2 cup mixed baby greens to add freshness and balance.

Pat the 6 oz chicken cubes dry and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add chicken cubes in a single layer and cook 3–4 minutes without moving to brown, then stir and continue cooking 3–4 minutes more until internal temperature reaches 165°F (74°C). Remove from pan and let rest 2 minutes; if using tofu instead, sear tofu cubes 2–3 minutes per side until golden.

Slice or arrange the cooked chicken (or tofu) on one side of the rice base.

Arrange the shredded carrots, cucumber slices, red bell pepper, and edamame in separate small sections around the rice so each component is visible and accessible.

Sprinkle 1 tablespoon thinly sliced scallions and 1 teaspoon toasted sesame seeds over the veggies and protein for aroma and texture.

Make the dressing

In a small bowl or jar combine 1 tablespoon low-sodium soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, 1 teaspoon honey (or maple syrup), 1/2 teaspoon grated fresh ginger, 1/2 teaspoon minced garlic, and 1/4 teaspoon sriracha (optional). Whisk or shake until smooth.

Taste and adjust: add a pinch more honey for sweetness, more rice vinegar for acidity, or more sriracha for heat.

Drizzle roughly half of the dressing (about 1 tablespoon) evenly over the chicken and vegetables in the bowl. Reserve the remainder to offer on the side or to add more later.

Squeeze the lime wedge over the assembled bowl for brightness and scatter the optional cilantro leaves on top.

Give the diner a spoon or fork and instruct to mix components as desired before eating so rice soaks up dressing and flavors distribute.

Serve immediately while chicken is warm. Leftovers can be refrigerated up to 2 days; keep dressing separate to avoid sogginess.