Eosinophilic Esophagitis Friendly Classic Chicken Rice Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the marinade
- ¼ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
For the chicken
- 4 boneless, skinless chicken thighs (about 1 ½ lb total)
- 1 tbsp neutral oil (such as avocado or canola oil)
For the drizzle
- 2 tbsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp fresh ginger, grated
For the bowls
- 1 english cucumber, thinly sliced
- 2 medium carrots, shredded or julienned
- 2 green onions, thinly sliced
For serving
- 1 tbsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes for the marinade. Reserve 2 tablespoons of the marinade in a separate small bowl before adding the chicken — this reserved portion will be used for basting. Add the chicken thighs to the remaining marinade, turn to coat, and let sit at room temperature for 30 minutes.
- 2
While the chicken marinates, rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
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