Chicken Bowl Recipe

Prepare and marinate chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1-inch strips or bite-sized pieces. In a bowl, combine soy sauce, olive oil, rice vinegar, brown sugar, minced garlic, grated ginger, and black pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve marinade) and add pieces in a single layer, being careful not to overcrowd; cook in batches if necessary. Sear for 3-4 minutes per side until nicely browned and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate and tent loosely with foil.

Make pan sauce

Lower heat to medium. Pour reserved marinade into the hot skillet and bring to a simmer for 1-2 minutes to cook off raw juices. Mix cornstarch with 2 tablespoons water to make a slurry and whisk into the simmering marinade along with the hoisin sauce. Cook until thickened, about 1 minute. Return the chicken to the pan, toss to coat in the sauce, and warm through for 30 seconds. Remove from heat.

Rinse the rice under cold water until the water runs clear to remove excess starch. Combine rinsed rice, 1.25 cups water, salt, and butter in a small pot. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook undisturbed for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

While rice cooks, prepare the vegetables: cut broccoli into small florets, peel and thinly slice the carrot (or julienne), and slice the red bell pepper into strips. Heat a large skillet or wok over medium-high heat and add 1 teaspoon sesame oil. Add carrots first and stir-fry for 1 minute, then add broccoli and bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If you prefer softer vegetables, add 1-2 tablespoons water and cover for 1-2 minutes, then uncover and cook off excess moisture.

Slice green onions thinly on the bias. If using lime, cut into wedges. When assembling bowls, place a scoop of rice in each bowl, arrange sauced chicken on top, add the stir-fried vegetables to the side, and spoon any remaining pan sauce over the bowl. Sprinkle with sliced green onions and toasted sesame seeds. Squeeze lime over the bowl if desired.