This rice bowl is an easy, healthy weeknight meal. And it’s ridiculously versatile. Swap the bok choy for whatever veg you have in the fridge: broccoli, zucchini, snow peas, etc. Marinate a little chicken in teriyaki for a non-spicy version for the kids. Then dig in because this is a guilt-free easy meal. And it happens to be one of my husband’s all-time favorite dinners. Put any extra chicken in the fridge to top a salad for tomorrow’s lunch – and balance the spice by using some sweet carrot ginger dressing.
Here’s the game plan: make the marinade the night before or in the morning. Toss the chicken in, cover and off to work you go. When you get home, put the rice on to cook while the grill heats. Skewer the chicken then reduce the rest of the marinade. While the chicken cooks, quickly saute the bok choy. Assemble and serve.
- 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
- 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.
- Cook rice according to package instructions.
- While rice cooks, heat a grill over high heat.
- Thread chicken onto skewers, reserving marinade.
- Pour marinade into a small pan and bring to a boil and cook until reduced by half.
- Grill chicken skewers for 5 minutes per side, basting them with the reduced marinade.
- 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.
- To serve, divide the rice among two bowls. Top with the chicken and bok choy.
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