Gluten Free Classic Chicken Rice Bowls

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Tender chicken thighs get seared until deep golden and glazed with a garlicky, ginger-spiked marinade that caramelizes right in the skillet, then rest and slice into juicy, flavorful pieces. Fluffy jasmine rice forms the base of each bowl, topped with crisp cucumber ribbons, sweet shredded carrots, and a scatter of green onion for crunch and color. A quick ginger-sesame drizzle finishes everything with a bright, savory finish, and a sprinkle of sesame seeds adds the perfect little crunch on top. It's an easy weeknight bowl with big takeout-style flavor, and it's a great pick for a gluten free dinner rotation. Simple, fresh components and a fast stovetop method make this one you'll want to put on repeat.

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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
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.
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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 oil or canola oil)

For the drizzle

2 tbsp soy sauce
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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