Asian Chicken Rice Bowl (HC)
Ingredients
Chicken:
- 1 tbsp light soy sauce
- 1 tsp rice vinegar
- 1 tsp olive oil or sesame oil
- ½ tsp garlic powder
- ½ tsp dried ginger
- Black pepper to taste
- 1 tsp sriracha sauce
- 1 large chicken thigh (or 2 small), skinless & boneless
- Pinch of sesame seeds
Bowl:
- 60g wholegrain brown rice
- 140g broccoli florets
Cucumber Salad:
- ¼ cucumber, thinly sliced
- 1½ tsp rice vinegar
- 1 tsp light soy sauce
- ½ tsp honey
- 1 tbsp pickled red onions (optional)
- Pinch of sesame seeds
- Pinch of salt
To Serve (Optional):
- 1 heaped tsp spicy mayonnaise
- 1-2 spring onions, sliced
Instructions
In a bowl, combine the light soy sauce, rice vinegar, olive oil, garlic powder, dried ginger, black pepper and sriracha. Add the chicken thigh and coat well in the marinade. Leave to marinate for at least 15 minutes, or longer if time allows. If not possible, can cook straight away.
Preheat the air fryer to 200°C. Place the chicken thigh in the air fryer basket and cook for 16–18 minutes, turning halfway through, until cooked through and golden. Sprinkle over the sesame seeds during the final 2 minutes of cooking.
Meanwhile, cook the wholegrain brown rice according to the packet instructions. Steam or boil the broccoli for 4–5 minutes, until just tender.
To make the cucumber salad, combine the cucumber, rice vinegar, light soy sauce, honey, pickled red onions, sesame seeds and a pinch of salt in a bowl. Toss well and leave to sit while the chicken cooks.
Add the cooked rice to a serving bowl and top with the broccoli, cucumber salad and chicken. Drizzle over the spicy mayonnaise and scatter over the sliced spring onions, if using. Taste test and add more seasoning if needed.
Note - This recipe scales up easily for batch prep. Store the cooked chicken, rice and cucumber salad separately in airtight containers in the fridge for up to 2–3 days. Reheat the chicken and rice thoroughly before serving. The cucumber salad is best enjoyed within 24 hours to keep it crisp. Assemble the bowl and add the mayo and spring onions fresh when serving.