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.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: bowls, Dinner
Cuisine: Asian
Servings: 5Servings
Calories: 634kcal
Author: Emmy Clinton
Ingredients
10Chicken Thighs
Chicken Thigh Marinade
1CupTamarior gluten free soy sauce
2Lemonsjuiced
1TeaspoonSalt
1TablespoonGarlic Powder
Asian Salad
1BagEdamame
1Bell Pepper
1SmallRed Cabbage
5Green Onionschopped
Crispy Rice
3CupsCooked Rice
1TablespoonTamarior gluten free soy sauce
1TablespoonSriracha
1TablespoonOlive Oilor sesame oil
Toppings
Thai Peanut Saucerecipe below
Chopped Peanuts
Chopped Green Onions
Homemade Thai Peanut Sauce
¾Cup Peanut Butterunsweetened
¼CupMaple Syrup or honey
2TablespoonsTamarior gluten free soy sauce
2TablespoonsRice Vinegar
1TablespoonSesame Oil
1TablespoonGarlicminced
1TablespoonFresh Gingergrated or minced
1Limejuiced
1TeaspoonSalt
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.