Description
A wholesome and flavorful dish with tender chicken, fluffy medium grain rice, creamy avocado, and vibrant broccoli. Packed with nutrients and customized textures for any meal.
Ingredients
2 cups medium grain rice
2 cups water
8 boneless, skinless chicken thighs
Cooking spray
Kosher salt (to taste)
6 tbsp soy sauce
4 tbsp rice vinegar
2 tbsp honey
1 red Fresno chili (or jalapeño), finely chopped
½ tbsp cornstarch
½ tbsp water (for slurry)
2 cloves garlic, finely chopped
3 tbsp white vinegar (for pickled carrots)
1.5 tbsp water (for pickled carrots)
1 tsp kosher salt (for pickled carrots)
1 tsp sugar (for pickled carrots)
2 large carrots, julienned
1–2 tbsp oil (canola or avocado)
2 crowns broccoli (cut into florets)
8 oz shelled edamame
Salt (to taste)
Juice of 1 lemon
1 avocado (sliced)
Flaky salt (for topping)
Green onions (sliced, for topping)
Furikake (optional, for topping)
Instructions
Rinse the rice under cold water until the water runs clear. Add the rice and 2 cups water to a rice cooker and cook according to instructions.
Preheat oven to 375°F (190°C). Place chicken thighs on a baking rack, season with salt, and spray with cooking spray. Bake for 30–35 minutes until cooked through.
In a small pot, whisk soy sauce, rice vinegar, honey, chili, garlic, and ½ tbsp water. Mix cornstarch with ½ tbsp water to form a slurry, add to the pot, and simmer until thickened.
For pickled carrots: Combine white vinegar, 1.5 tbsp water, kosher salt, sugar, and julienned carrots in a bowl. Let sit at room temperature for 15–20 minutes.
Heat oil in a skillet over medium-high heat. Add broccoli florets and sauté for 3–4 minutes until tender-crisp. Toss edamame with salt, lemon juice, and a drizzle of oil before roasting at 375°F (190°C) for 10–12 minutes.
Assemble bowls with rice, chicken slices, avocado slices, broccoli, edamame, and a drizzle of sauce. Top with pickled carrots, flaky salt, green onions, and optional furikake.
Notes
Customize with additional toppings like sesame seeds or lime wedges.
For meal prep, store components in airtight containers for up to 3 days.
Adjust chili quantity to control spice level.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking, Sautéing, Steaming
- Cuisine: Asian-Inspired