A colourful rice bowl for sunny summer days. Made on a base of golden coconut rice and topped with peanut chicken and vinegar soaked veggies, you’ll be surprised at how easy this is to make. Every part of this bowl brings something different to the table - rich coconut, salty chicken, and tangy fresh veggies. I always like a nice boiled egg and sliced avocado on my rice bowls and this is no exception.
Makes 4 servings
Ingredients
For the Vegetables
1/2 cup rice vinegar
1/4 cup water
1 tsp salt
1 tsp Demerara sugar
2 cloves garlic, minced
1 Thai green chili, minced
1 large cucumber, sliced
2 carrots, sliced
For the Chicken
1 lb boneless chicken thighs, cut in small pieces
2 tbs light soy sauce
1 tbs natural peanut butter
1 tbs fish sauce
2 tbs prepared taramind chutney
1 tbs red Thai curry paste
1 tbs ginger, minced
2 cloves garlic, minced
2 tbs cilantro stems, minced
1 shallot or small onion (or half a regular onion), minced
1 tsp olive oil
For the Rice
2 1/2 cups calrose rice
1 can (400 ml) coconut milk
1 cup water
1/2 tsp salt
1 tbs cilantro stems, minced
1 clove of garlic, minced
1/4 tsp turmeric powder
1 tbs rice vinegar
For the Toppings
Boiled eggs
Sliced avocado
Sesame seeds
Sriracha
Fresh cilantro
Sliced scallion
Directions
1. Start by marinating the chicken. Combine all of the ingredients for the chicken except for the olive oil in a bowl. Mix well to combine and put in fridge to marinate for a minimum of 15 minutes while you prepare the other parts of the bowl.
2. Next make the vinegar vegetables. In a small saucepan, combine the rice vinegar, water, salt, sugar, garlic, and Thai green chili. Bring to a simmer over medium heat and let it cook for 5 minutes. Remove from heat. Put the sliced cucumber and carrot into a shallow bowl and pour the vinegar over top. Keep in fridge until ready to use.
3. Wash the rice 3-4 times, and strain with a colander. Add the rice to a medium sized saucepan along with the rest of the ingredients for the rice. Let it sit for 10 minutes before cooking. Cover the pot with a lid and bring up to a boil on high. Reduce the heat to medium low and cook until all of the water has been absorbed by the rice, approximately 20 minutes. Remove from heat and let the pot sit with the lid on for 10 minutes. Do not open the lid at all during this process. To cook in a rice cooker, add all ingredients to the rice cooker pot and turn on. Allow the rice to sit for 10 minutes with the lid on once it has finished cooking.
4. Heat up a large frying pan over medium high heat to cook the chicken. Once the pan is hot, add the olive oil and the chicken to the pan with all of the marinate. Cook until the liquid thickens and reduces and begins to brown around the edges, approximately 15 minutes. Remove from heat and assemble the bowls.
5. Remove the lid from the rice and fluff with a fork or spoon. Divide the rice between 4 bowls. Top each bowl evenly with the chicken. Add as much of the cucumber and carrot to each bowl as you would like. Drizzle between 1-2 tbs of the vinegar on each bowl. I also like to top mine with half a boiled egg, half an avocado, some fresh cilantro and scallion, a sprinkle of sesame seeds and a drizzle of sriracha.
