Spicy Chicken Rice Bowl

This dish is full of spicy flavors with just a little heat. It’s all in one bowl, but make plenty. You will want seconds!

How to make any recipe easy to prepare – 

I love easy. When it’s time to cook dinner, I’m usually tired and I want to get it cooked and eat! Here are some tips to make any recipe easy to prepare.

Start with prepping. If you have everything precut and premeasured, all you’ll need to do is add to the pan and some cook time. You can do this in the morning or even the night before.

Cut up all the vegetables and put them in a container – you can just dump them into the pan when you need them. Measure out all the seasonings and set them in a bowl, using a different bowl for each step. If it all goes in on one step, put them together. If they go in on a different step, keep them separate.

Here are the prep specifics for this recipe:

Cut up the carrots, white onion, and jalapeño. To make it really spicy, leave the seeds in! Put them together in a large bowl. Add the garlic, ginger and whites of the green onions. Cover and set aside.

In another, small bowl, mix the ponzu, honey, and water. Cover and set aside.

And finally, chop the peanuts.

You now have everything prepped. Only thing left is to cook it!

Making the Spicy Chicken Rice Bowls – 

Sprinkle salt and pepper on both sides of the chicken.

Add the oil to a large skillet and start heating on medium-high to high. While the oil is heating, get the rice going. I use my trusty little rice cooker.

When the oil is hot and sizzling, carefully lay the chicken, skin side down, into the hot oil. Cook until it’s golden brown, about 5 minutes,

then turn. Allow to cook for about five more minutes.

Push the chicken to the side and add the vegetables. Gently sauté until they start to sweat a little, about 3 to 4 minutes, until they begin to caramelize.

Turn the chicken so it’s skin side up.

Use the sherry to deglaze the pan, stirring constantly.

Next, pour the ponzu mixture into the pan and stir to coat all the veggies. Bring it all to a boil, add the lime and peanuts, then cover and simmer on medium for about 20 minutes, or until the chicken is cooked through.

Mix the cornstarch with about 3 Tablespoons of the liquid in the pan. Pour into vegetables and stir quickly to blend the mixture and thicken the sauce.

Serve over rice and garnish with the green part of the green onions.

5 from 5 votes

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Spicy Chicken Rice Bowls

Chicken thighs cooked with vegetables and Asian seasonings with just a little heat and served over hot rice.

Course: lunch, Main Course, main dish

Cuisine: Asian, one dish

Keyword: carrots, chicken, chicken thighs, ginger, green onion, jalepeno, jasmine rice, onion, ponzu, rice, spicy

Servings: 4 servings

Author: HelenFern

Ingredients

• 8 large bone-in chicken thighs
• 2 to 3 Tablespoons peanut oil
• 1 cup carrots, thinly sliced
• 1 medium  jalapeño, cut into thin strips
• 1/2 large white onion, sliced
• 4 green onions, sliced, white and green parts separated
• 2 cloves garlic, crushed
• 2 teaspoons grated fresh ginger
• 1/4 cup coarsly chopped peanuts
• 1/4 cup dry sherry
• 4 tablespoons ponzu sauce
• 1 Tablespoon honey
• 1/2 cup water
• 1 large lime - juiced
• 2 teaspoons cornstarch
• 5 to 6 cups cooked jasmine rice
• salt and pepper for chicken

Instructions

1. Sprinkle salt and pepper on both sides of the chicken.

2. Add the oil to a large skillet and start heating on medium-high to high. While the oil is heating, get the rice cooking.

3. When the oil is hot and sizzling, carefully lay the chicken, skin side down, into the hot oil. Cook until it's golden brown, about 5 minutes, then turn. Allow to cook for about five more minutes.

4. Push the chicken to the side and add the vegetables. Gently sauté until they start to sweat a little, about 3 to 4 minutes, until they begin to caramelize. 

5. Turn the chicken so it's skin side up.

6. Use the sherry to deglaze the pan, stirring constantly. Next, pour the ponzu mixture into the pan and stir to coat all the veggies. Bring it all to a boil, add the lime and peanuts, then cover and simmer on medium for about 20 minutes, or until the chicken is cooked through.

7. Mix the cornstarch with about 3 Tablespoons of the liquid in the pan. Pour into vegetables and stir quickly to blend the mixture and thicken the sauce.

8. Serve over rice and garnish with the green part of the green onions. 

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

© Copyright 2024 The Lazy Gastronome

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