Name: Moxies West Palm Beach Restaurants CHICKEN ZEN RICE BOWL Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs; 3 tbs low-sodium soy sauce; 1 tbs mirin (or dry sherry); 1 tsp sesame oil; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp brown sugar; 1 tsp cornstarch; 1 tbs neutral oil (vegetable or canola) for cooking; 1 cup short-grain white rice (or sushi rice); 1.25 cup water; 1 tsp rice vinegar; 1 pinch salt; 2 cups baby spinach; 1 medium carrot, julienned or shredded; 0.5 medium cucumber, thinly sliced or ribbons; 2 stalks scallions, thinly sliced; 0.5 cup edamame, shelled and cooked; 2 tbs ponzu or extra low-sodium soy sauce; 2 tbs sriracha mayo (store-bought or mix 2 tbs mayo + 1 tsp sriracha); 1 tsp toasted sesame seeds; 2 tsp pickled ginger (optional); 1 wedge lime or lemon wedges

Method

Marinated Chicken

Prep and Marinate

Trim excess fat from the chicken thighs and pat dry. Cut into 1/2-inch strips or bite-size pieces. In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, grated ginger, minced garlic, 1 tsp brown sugar and 1 tsp cornstarch. Add the chicken, toss to coat, cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook Chicken

Heat 1 tbs neutral oil in a large nonstick skillet over medium-high heat. Shake off excess marinade (reserve marinade). Add the chicken pieces in a single layer without crowding; you may need to cook in two batches. Sear 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate. Pour the reserved marinade into the pan and simmer 1–2 minutes until slightly thickened, then return chicken and toss to glaze. Keep warm.

Zen Rice & Grain Base

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice and 1.25 cups water in a saucepan with a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes more. Fluff with a fork and stir in 1 tsp rice vinegar. Keep covered until ready to assemble.

Vegetable Toppings

While the rice cooks, prepare the vegetables: rinse the spinach and pat dry (or briefly wilt in a hot pan with a teaspoon of oil for 30–60 seconds if desired). Julienne or shred the carrot, thinly slice the cucumber, trim and thinly slice scallions, and cook shelled edamame according to package directions (usually boiling 2–3 minutes) then drain and cool.

Sauce & Garnishes

Mix 2 tbs ponzu (or soy) with optional squeeze of lime for a light drizzle. If making sriracha mayo, combine 2 tbs mayonnaise with 1 tsp sriracha and taste; adjust heat. Toast sesame seeds in a small dry skillet over medium heat 1–2 minutes until fragrant, watch closely.

Assembly

Divide the rice between two bowls (about 1/2 cup cooked rice per serving if making 2 servings; adjust if larger). Arrange the spinach on one side, place glazed chicken on top of rice, and add carrot, cucumber and edamame in separate sections to create a bowl look. Drizzle ponzu over the vegetables and chicken, add a swirl or dollop of sriracha mayo, sprinkle toasted sesame seeds and sliced scallions. Add pickled ginger and a lime wedge on the side. Serve immediately.

Chicken Zen Rice Bowl Recipe