Asian Chicken Bowls With Crispy Rice
These Asian Chicken Bowls With Crispy Rice are perfect. Think juicy grilled chicken thighs marinated in a zesty tamari blend, on a bed of golden, oven-baked crispy rice, with a vibrant Asian salad and generously tossed in Thai peanut sauce.
Ingredients
- 10 Chicken Thighs
Chicken Thigh Marinade
- 1 Cup Tamari or gluten free soy sauce
- 2 Lemons juiced
- 1 Teaspoon Salt
- 1 Tablespoon Garlic Powder
Asian Salad
- 1 Bag Edamame
- 1 Bell Pepper
- 1 Small Red Cabbage
- 5 Green Onions chopped
Crispy Rice
- 3 Cups Cooked Rice
- 1 Tablespoon Tamari or gluten free soy sauce
- 1 Tablespoon Sriracha
- 1 Tablespoon Olive Oil or sesame oil
Toppings
- Thai Peanut Sauce recipe below
- Chopped Peanuts
- Chopped Green Onions
Homemade Thai Peanut Sauce
- 3/4 Cup Peanut Butter unsweetened
- 1/4 Cup Maple Syrup or honey
- 2 Tablespoons Tamari or gluten free soy sauce
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Garlic minced
- 1 Tablespoon Fresh Ginger grated or minced
- 1 Lime juiced
- 1 Teaspoon Salt
Instructions
- Whisk together tamari, lemon juice, salt, and garlic powder in a bowl. Add the chicken thighs and toss to coat. Cover and marinate in the fridge for at least 20 minutes.
- Preheat the oven to 400°F. In a separate bowl, mix cooked rice with tamari, sriracha, and oil. Spread the rice evenly on a parchment-lined baking sheet and bake for 20 to 25 minutes, stirring halfway through, until crispy and golden brown.
- Preheat the oven to broil. Place the marinated chicken thighs on a foil-lined baking sheet and broil for about 15 minutes until cooked through and slightly charred or until the chicken reaches an internal temp of 165℉. Let rest, then slice into strips or bite-sized pieces.
- In a bowl, combine edamame, sliced bell pepper, shredded red cabbage, and chopped green onions to make the salad.
- Add all peanut sauce ingredients to a blender or food processor and blend until smooth. If it's too thick, add a splash of warm water to loosen.
- To assemble, layer crispy rice in a bowl, top with sliced chicken and salad, drizzle with peanut sauce, and finish with chopped peanuts and green onions.