Grilled Chicken Rice Bowl Recipe

Marinate

In a bowl, combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp black pepper and 1 tsp salt. If using vegan chicken, stir to coat pieces; if using chicken thighs, pat them dry and add to marinade. Marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated.

Grill or Pan-Sear

Heat a grill or a heavy skillet over medium-high heat and brush with 1 tbs olive oil. For chicken thighs: grill or sear 4–6 minutes per side (internal temperature 165°F / 74°C) until caramelized and cooked through. For vegan chicken: cook 3–5 minutes per side until browned and heated through according to package directions. Transfer to a cutting board and let rest 5 minutes, then slice or chop into bite-sized pieces.

Heat 1 tbs butter or oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and 1 tsp minced garlic; sauté until translucent, about 3 minutes.

Add 1.5 cups rinsed long-grain rice and stir to coat in the fat for 1 minute. Stir in 1 tbs soy sauce, 1/2 tsp turmeric, 1 bay leaf, 1/2 tsp salt, then add 2.75 cups water or stock.

Bring to a simmer, reduce heat to low, cover, and cook gently for 15 minutes. Turn off heat and let stand, covered, for 10 minutes. Fluff with a fork, discard bay leaf, and keep warm.

In a large bowl combine 3 cups thinly sliced cabbage, 1/2 cup shredded carrot, and 2 tbsp sliced scallions.

Whisk together 2 tsp rice vinegar, 1 tbs lime juice, 1 tsp sugar (or honey), 1/2 tsp sesame oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with the cabbage mixture until well coated. Let sit 10 minutes to soften slightly.

Whisk together 1/2 cup mayonnaise (or vegan mayo), 1 tsp minced garlic, 1 tsp lemon juice, 1 tsp sriracha (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust acidity or heat as desired.

Divide the warm Java rice among 4 bowls (about 3/4 cup rice per serving). Top each bowl with an equal portion of sliced grilled chicken or vegan chicken (about 4 oz cooked protein per serving).

Add a generous scoop of cabbage slaw to each bowl, drizzle 1 to 2 tbs aioli over the protein and slaw, and garnish with chopped cilantro, toasted sesame seeds, and a lime wedge.

Serve immediately while rice and protein are warm. Optional: provide extra sriracha or soy sauce at the table.