Sweet Chili Chicken Rice Bowl from Closet Cooking
Tasty marinated chicken thighs served over hot rice along with spinach and a fried egg, covered in in a sweet and spicy orange salsa and plenty of fresh herbs.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
  • 4 cups steamed rice (I used brown short grained rice)
  • 2 cups grilled orange bulgogi chicken, shredded (see below)
  • 4 jalapenos, grilled and sliced
  • 2 cups steamed spinach
  • 4 fried eggs
  • salsa naranja to taste
  • 4 teaspoons fried shallots
  • 4 teaspoons toasted sesame seeds
  • 2 green onions, sliced
  • 1 handful Thai basil, torn
  • 1 handful cilantro, torn
Directions
  1. Assemble rice bowls and enjoy.

Orange Chicken Bulgogi

Grilled chicken thighs done bulgogi style with orange juice for a hit of citrusy brightness.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
  • 1 pound boneless skinless chicken thighs
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, chopped
  • 1 inch ginger, grated
  • 1 Asian pear, grated
  • 1 tablespoon oil
Directions
  1. Marinate the chicken in the orange juice, lime juice, soy sauce, sesame oil, garlic, ginger and the pear of a least 30 minutes to over night.
  2. Brush a grill pan with the oil and heat over medium-high heat.
  3. Place the chicken in the pan and grill until cooked, about 3-4 minutes per side and set aside. (You don't want to crowd the pan so you may have to do this in batches.
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