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Asian Chicken Bowls.
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5 from 1 vote

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: bowls, Dinner
Cuisine: Asian
Servings: 5 Servings
Calories: 634kcal
Author: Emmy Clinton

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

  • ¾ Cup Peanut Butter unsweetened
  • ¼ 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.

Nutrition

Calories: 634kcal
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