Rice bowls with sriracha chicken and baby bok choy
 
Prep time
Cook time
Total time
 
Easy, healthy rice bowls with spicy sriracha chicken and baby bok choy.
Author:
Recipe type: Main
Cuisine: Asian
Serves: 2-3 servings
Ingredients
  • ¼ cup brown sugar
  • ¼ cup rice vinegar
  • 3 Tbsp. chili garlic sauce (sambal oelek)
  • 2 Tbsp. fish sauce
  • 2 Tbsp. Sriracha
  • 2 tsp. grated fresh ginger
  • 1 pound boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 cup Jasmine rice
  • 1 tsp. sesame oil
  • 1 Tbsp. soy sauce
  • 1 clove garlic, minced
  • 3 bunches baby bok choy, leaves separated
Instructions
  1. To make the marinade, whisk together the brown sugar, vinegar, chili garlic sauce, fish sauce, sriracha, and ginger. Add chicken, cover and marinate for about 4 hours.
  2. Cook rice according to package instructions.
  3. While rice cooks, heat a grill over high heat.
  4. Thread chicken onto skewers, reserving marinade.
  5. Pour marinade into a small pan and bring to a boil and cook until reduced by half.
  6. Grill chicken skewers for 5 minutes per side, basting them with the reduced marinade.
  7. While the chicken cooks, heat a large saute pan over medium heat. Add the sesame oil and garlic. Cook garlic for 1 minute then add the baby bok choy and soy sauce. Cook for about 4 minutes, stirring frequently.
  8. To serve, divide the rice among two bowls. Top with the chicken and bok choy.
Recipe by white plate blank slate at https://whiteplateblankslate.com/rice-bowls/