SWEET & SPICY GARLIC CHICKEN RICE BOWL

I came up with these Sweet & Spicy Garlic Chicken Rice bowls for last night’s family dinner while we were celebrating another grandbaby’s birthday. She had one request. Something with pickled red onions. Turns out they’re the perfect topping. The tanginess of them is a perfect contrast to the sweet and spicy chili garlic sauce.

I used chicken thighs and simmered them in a simple sauce with garlic, ginger, soy, and honey, and tossed in some veggies.   Served it over rice with a choice of toppings. It’s an easy dinner that tastes better than takeout and it’s also great if you want to meal prep a few bowls for the week.

INGREDIENTS

1 lb boneless skinless chicken thighs, cut into bite sized pieces

1 tablespoon avocado or olive oil

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce

1 tablespoon chili garlic sauce (2 if you like it spicier like we do)

2 tablespoons honey

1 tbsp sugar

1 tablespoon rice vinegar

Juice of 1/2 lime

1 teaspoon sesame oil

1 to 2 tablespoons water

1/2 tsp chicken bouillon

1 teaspoon cornstarch mixed with 1 tablespoon water

1 red bell pepper, sliced

1 carrot, sliced on an angle

Cooked Rice for serving

DIRECTIONS

1. In a bowl, combine garlic, ginger, soy sauce, chili garlic sauce, honey, sugar, rice vinegar, sesame oil, and water or broth. Add the chicken and toss to coat well. Marinate for 30 minutes, or up to overnight for deeper flavor.

2. Heat vegetable oil in a large skillet over medium high heat. Add the chicken along with the marinade. Cook 10-15 minutes, stirring occasionally, until the chicken is browned and fully cooked and the sauce has slightly reduced. Taste the sauce and adjust with more honey or chili sauce if desired.

3. Add red bell pepper, and carrot to the skillet. Stir fry 4 to 5 minutes until vegetables are slightly tender.

4. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce lightly thickens and coats the chicken and vegetables.

5. Spoon the chicken and vegetables over the rice with some of the sauce and top with the suggestions below.

Topping Suggestions:

Green onions

Sesame seeds

Roasted broccoli

Picked red onions (recipe below)

Cubed cucumbers

Cilantro

Lime wedges

Pickled Red Onion Recipe

INGREDIENTS:

• 2 medium red onions

• 1 1/4 cup white vinegar

• 1 1/4 cup boiling water

• 3 tbsp sugar

• 1 tbsp kosher or sea salt

• 1/2 tsp red chili flakes or black peppercorns

• 1/2 cinnamon stick (optional)

DIRECTIONS

1. Slice the onions thinly into half moons. Pack them into a large mason jar. Add the red chili flakes and cinnamon stick if using.

2. In a large measuring cup or mixing bowl, stir the sugar and salt into the boiling water,and vinegar until they dissolve.

3. Pour this mixture into the mason jar, over the onions and chili flakes.

4. Add a lid, and place in the fridge for a minimum 1 hour. Allowing to marinate overnight gives them even better complexity of  flavor.

5. Consume within 2 weeks.