Chicken Zen Rice Bowl Recipe

Prepare marinade

In a medium bowl combine 3 tbs low-sodium soy sauce, 2 tbs mirin, 1 tsp sesame oil, 1 tsp grated fresh ginger, 2 minced garlic cloves, 1 tbs brown sugar (or honey) and 1 tsp cornstarch. Whisk until sugar and cornstarch are dissolved.

Marinate chicken

Trim excess fat from 1 lb chicken thighs and cut into 1-inch strips or bite-sized pieces. Add chicken to the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook chicken

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbs vegetable oil. When oil is shimmering, add marinated chicken in a single layer, reserving excess marinade. Sear without moving for 2 minutes, then stir and continue cooking 3–4 minutes more until chicken is cooked through and lightly caramelized. Pour any reserved marinade into the pan and simmer 30–60 seconds until slightly thickened and glossy. Remove from heat and let rest 2 minutes.

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear to remove excess starch. Drain. Combine rice and 1.25 cups water in a small pot with a pinch of salt, bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed.

Steam

Turn off the heat and let the covered pot sit 10 minutes to steam.

Season rice

Fluff the rice with a fork and stir in 1 tsp rice vinegar. Keep covered until ready to assemble.

Prepare vegetables

While rice cooks, wash 2 cups baby spinach and roughly trim stems if needed. Julienne or shred 1/2 cup carrot and thinly slice 1/2 cup cucumber. Thinly slice 2 scallions and toast 1 tsp sesame seeds in a dry skillet over low heat 1–2 minutes until fragrant.

Soft-boiled eggs (optional)

If using eggs, bring a small pot of water to a gentle boil. Lower 2 large eggs into the water and cook for 6–7 minutes for jammy yolks. Immediately transfer to an ice bath 5 minutes, peel and set aside.

Finish sauce

In a small bowl combine 2 tbs ponzu (or soy sauce), 1 tsp rice wine vinegar, 1/2 tsp sriracha (optional) and 1/2 tsp toasted sesame oil. Taste and adjust seasoning — add a pinch of sugar if you prefer slightly sweeter.

Assemble bowls

Divide the seasoned rice between two bowls. Arrange baby spinach on one side of each bowl (it will wilt slightly from contact with warm rice), add shredded carrot and cucumber slices, then top with the cooked chicken pieces. Halve the soft-boiled eggs and place halves in each bowl if using.

Garnish and serve

Drizzle 1 tbs of the finished sauce over each bowl (reserve any extra for serving). Sprinkle toasted sesame seeds and sliced scallions over the bowls, add pickled ginger if desired, and serve immediately.