Ingredients
– 8 boneless skinless chicken thighs (about 1.2 lb / 1.2 kilograms)
– 2 tablespoons olive oil
– 1.5 teaspoons garlic powder
– 1.5 teaspoons onion powder
– 1 teaspoon smoked paprika
– 1.5 teaspoons salt
– 0.5 teaspoon black pepper
– 0.25 teaspoon cayenne pepper (optional)
– 1.5 cups white jasmine or brown rice
– 2.5 cups water (add more if using brown rice)
– 0.5 teaspoon salt
– Sweet corn
– Sliced radishes
– Grated carrot
– Diced cucumber
– Sliced red onion
– Avocado
– Cherry tomatoes
– Cooked peas
– Grilled red peppers
– Shredded cabbage
– Olives
– Fresh herbs such as cilantro, parsley, or chives
– 1 garlic clove
– 3 pickled jalapeño slices
– Handful cilantro
– 1 tablespoon chives
– Juice of 0.5 lime
– 2 tablespoons mayonnaise
– 3 tablespoons yogurt
– 2 tablespoons water
– 0.25 teaspoon salt
– 0.25 cup peanut butter
– 2 tablespoons honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 0.5 teaspoon garlic powder
– 0.5 teaspoon ginger powder
– 1 teaspoon chili flakes
– Warm water to thin sauce
– 3 tablespoons mild peri peri sauce
– 0.5 tablespoon tomato paste
– 1 teaspoon honey
– 1 garlic clove
– 0.5 teaspoon smoked paprika
– 0.25 cup light cream
Instructions
1-First, cut the chicken thighs in half and season them with garlic powder, onion powder, smoked paprika, salt, pepper, and optional cayenne pepper.
2-Then, heat olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until it’s golden and reaches an internal temperature of 165°F (75°C); let it rest before slicing.
3-You can also air fry the chicken at 400°F (200°C) for 15 minutes, flipping halfway through for a lighter option.
4-Next, rinse the rice under cold water until clear, then boil the water with salt, add the rice, reduce heat to low, cover, and cook for 15-20 minutes for white rice or up to 40 minutes for brown rice.
5-Let it rest covered off heat for 10 minutes, then fluff with a fork.
6-After that, prepare your chosen sauce by blending or whisking the ingredients until smooth and adjusting the consistency as needed.
7-Prepare the toppings by chopping fresh vegetables or quickly boiling and thawing frozen ones; slice avocado and cucumber just before serving to keep them fresh.
8-Finally, assemble the bowls by adding 1 cup of cooked rice, topping with 5 oz (140 g) of sliced chicken, adding about 0.25 to 0.5 cup each of your chosen toppings, and drizzling with 2 to 3 tablespoons of sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 Pan-frying chicken enhances flavor and tenderness, air-frying is quicker and lighter.
⏳ Use pre-cooked rice or frozen vegetables to save time.
🌿 Customize sauces by substituting ingredients like mayonnaise for yogurt or peanut butter for almond butter.
- Prep Time: 25 minutes
- Resting Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-frying or Air frying
- Cuisine: Fusion
- Diet: Gluten-Free, High Protein
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 600 (varies with sauce)
- Sugar: 6-10 g (varies with sauce)
- Sodium: 500 mg (approximate)
- Fat: 28-33 g
- Saturated Fat: 5-8 g
- Unsaturated Fat: 20-25 g
- Trans Fat: 0 g
- Carbohydrates: 42-45 g
- Fiber: 4-6 g
- Protein: 30-35 g
- Cholesterol: 75 mg