| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 lime, juiced
- 1 orange, juiced
- 1 clove garlic, minced
- 4 boneless, skinless chicken thighs
- Olive oil, for oiling grill grates
- Steamed Brown Rice, recipe follows
- Daikon and Carrot Pickles, recipe follows
- 1 jalapeno, seeded and sliced
- 1/2 English cucumber, sliced thinly on a bias
- Hoisin sauce, to taste
- 1/4 cup fresh cilantro leaves
- Sriracha Aioli, recipe follows
- 1 lime, cut into wedges
- 1 cup brown rice
- Kosher salt
- 1 cup julienned carrots
- 1 cup julienned daikon
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 cup mayonnaise
- 1 tablespoon sriracha, or to taste
Instructions
- For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
- Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
- To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
- Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
- Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
- Mix mayonnaise and sriracha together in a small bowl.
Reviews
One of the BEST chicken recipes my family and I have ever had!! BURSTING with flavors that all come together and blend! Could try it in a wrap too!!! Thank you this is now weekly for us!! My picky boy will go without the veggies but my teen girls are very happy.
I made this for dinner tonight, and it was simply delicious! I followed the directions, exactly, and it was a success. I did pickle my veggies for about 4 hours, and I did notice that in the video, Molly says to simmer the water, sugar and vinegar, which is not written in the recipe. I marinated my chicken for 5 hours, and the flavor was amazing! I will definitely make this again!
This was easy and tasty! Will make again!
My wife and I loved the flavors in this recipe. In fact, we made it 2 days ago and we are making it again today. Awesome! We added diced avocado to the bowl for a creamy texture which I would do again.
Thanks!
Thanks!
I have been cooking for 40 years and I am always looking for a new idea. This dish had me very excited to make, so I did last night for myself and my husband. Neither of us liked it. After marinating chicken, and pickling the veggies, neither had much flavor at all. When adding some Hoisin sauce, it made it worse. The only thing I did like was the Sriracha mayo which I have had before.
This was sooooo good! Loved the marinade and the pickled veg was great. Regular radishes work fine if thats what you have!
This was the most delicious Rice bowl I’ve ever had! I love Molly’s recipes! You won’t be disappointed if you make this! This one’s going into regular rotation! I guess I’ll have to go to the Asian market to find some daikon radish though!
So good and easy! I prepped the pickled vegetables and marinated the chicken in the morning so everything was ready to go for dinner time. All I had to do was make the rice & cook the chicken so I had dinner on the table in under 30 minutes and it was a hit! Will definitely keep this recipe and make again.
This was very good. I left off the hoisin sauce and didn’t have the avocado or daikon. My only complaint is that the recipe vs the video differ and it could effect the outcome. But as long as the prep work is done ahead of time, this comes together quickly and easily
So delicious and easy! This bowl has so many flavors and textures. It’s spicy, sour, sweet, umami. There’s a lot of fixings in this recipe, but don’t skip them! I was able to prep a lot the night before which made this a great weeknight meal.