Far East Bowl Recipe
One bowl to rule them all, this bowl have everything you need
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Ingredients
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Protein & Marinade
Rice
Vegetables & Toppings
Sauce & Finish
Method
Rice
- 1
Cook rice
Rinse 1 cup short-grain rice under cold water until the water runs mostly clear. Combine rinsed rice, 1.25 cups water, and 1 tsp salt in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.
Protein & Marinade
- 2
Marinate chicken
Pat chicken thighs dry and cut into 1-inch strips. In a bowl combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, grated ginger, minced garlic, and 1 tbsp brown sugar or honey. Add chicken, toss to coat thoroughly, and let marinate 15–30 minutes (or refrigerate up to 2 hours).
- 3
Cook chicken
Heat 1 tbsp vegetable oil in a large skillet or nonstick pan over medium-high heat. Add marinated chicken in a single layer, reserving excess marinade. Cook without moving 3–4 minutes to brown, then stir and cook another 3–4 minutes until chicken is cooked through and edges are caramelized (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil.
Vegetables & Toppings
- 4
Blanch bok choy / prepare greens
If using baby bok choy, bring a small pot of salted water to a boil. Blanch bok choy halves 30–45 seconds until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking, then drain. If using spinach, sauté quickly 30–60 seconds with a pinch of oil until wilted. Pat dry.
- 5
Prepare raw vegetables
Julienne the carrot, thinly slice cucumber, and slice scallions. Toast 1 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant, shaking pan constantly to avoid burning. Cut nori sheet into thin strips if using.
Sauce & Finish
- 6
Make finishing sauce
Whisk together 2 tbsp hoisin, 1 tbsp rice vinegar, 1 tsp sriracha (optional), and 1 tbsp water. Taste and adjust: add a few drops more vinegar for brightness, more hoisin for sweetness, or more sriracha for heat.
- 7
Warm reserved marinade (optional glaze)
Return reserved marinade to the skillet you cooked the chicken in and bring to a simmer for 1–2 minutes to cook off raw juices, stirring. Reduce heat and stir in 1 tsp of the finishing sauce (or a spoonful of hoisin) to create a glaze. Return chicken to pan and toss to coat.
- 8
Assemble bowls
Divide the fluffed rice between two bowls (about 1/2 cup cooked rice per bowl if serving 2). Arrange the glazed chicken on top, add blanched bok choy or greens, place carrot julienne and cucumber slices, sprinkle scallions and toasted sesame seeds, and add nori strips if using. Drizzle finished hoisin-vinegar sauce over each bowl and serve with lime wedges on the side to squeeze over.