Chicken Bowl Recipe

Time35m

Serves2

jasmine rice, chili crunch oil, red cabbage, cucumber, avocado, daikon radish, carrots yum yum sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

2
Chop and Slice Vegetables
While the rice is cooking, shred 1 cup of red cabbage, dice 1 medium cucumber, thinly slice 1 cup of daikon radish, and julienne 1 cup of carrots. Set aside.

3
Build Your Chicken Bowl
Once the rice is cooked, fluff it with a fork and divide it into bowls. Top each bowl with the prepared vegetables: red cabbage, cucumber, daikon radish, and carrots. Add sliced avocado on top.
4
Add Toppings
Drizzle 2 tablespoons of chili crunch oil over the vegetables and finish with 2 tablespoons of yum yum sauce. Adjust the amount of sauces to taste.