Kelsey, one of the best cooks I know, put this rice bowl together, and I make it so consistently that adding it to the collection of recipes seemed like a necessity. I’ll add my variations of this rice bowl later, but as the basis for a simple, healthy meal, this one of the best.
Kelsey’s Rice Bowl
Ingredients
- 1/2 avocado cubed
- Pickled veggies see recipe, or onions, peppers and carrots in rice vinegar, salt, and sugar
- 1/2 mango cubed
- 1 c steamed rice
Chicken & Marinade
- 2 boneless skinless chicken thighs or 1 boneless, skinless breast
- 1 T soy sauce
- 1 T fish sauce
- 1 T ponzu optional
- 1 T rice vinegar
- 2 cloves garlic minced or smashed
- 1 in ginger minced
- 1 T spicy chili crisp
- 2 t Szechuan peppercorns crushed (optional)
Aioli/Sauce
- 1 T mayo
- 1 T spicy/sriracha mayo
- 2 t soy sauce
- 2 t ponzu
- 2 t rice vinegar
- 1 T fried chili in oil
- 1 T spicy chili crisp
- 1 t sesame oil
Instructions
- Combine all ingredients for marinade in a large Ziploc or bowl. Let marinate for at least 15 minutes.
- In a small bowl combine all ingredients for aioli. Cover and refrigerate.
- Heat a cast iron or skillet to medium-high heat. Pat chicken dry with paper towels, then cook on each side for 4-6 minutes. After flipping to cook the other side, you can add some marinade to baste the chicken.
- Pull chicken from heat. Let rest for 1 minute then slice.
- Top rice with chicken, avocado, mango, pickled veggies. Drizzle aioli over top.