Sesame Soy Chicken Bowls with Coconut Rice
Sesame soy chicken bowls are loaded with flavor: toasted sesame, soy sauce and lime come together over coconut rice and avocado to create a delicious meal!
Ingredients
chicken
- 1 ½ pounds boneless, skinless chicken thighs
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon chili garlic sauce
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
coconut rice
- 1 1/2 cups jasmine rice
- 1 1/2 cups canned coconut milk
- 1/2 cup coconut water
- 1/4 teaspoon salt
- 1 1/2 tablespoons coconut oil
- 2 tablespoons finely shredded, unsweetened coconut (optional!)
for the bowls
- 4 green onions, thinly sliced
- 3 large carrots, spiralized (or chopped!)
- 2 cups sliced red cabbage
- 1 or 2 avocados, thinly sliced
- 2 tablespoons toasted sesame seeds
- ¼ cup torn fresh cilantro
- 1 lime, cut into wedges for spritzing
Instructions
- At least 30 minutes before (but you can do this overnight!), place the chicken in a resealable bag. In a small bowl, whisk together the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Pour it over the chicken. This can marinate anywhere from 30 minutes to a full 24 hours!
- To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve.
- When you’re ready to make the chicken, heat the broiler on high and place a wire rack 3 to 4 inches below. Line a baking sheet with foil. Use kitchen tongs to pull the chicken from the marinade and place it on the foil. (Discard the remaining marinade.)
- Broil the chicken for 7 minutes, then flip it and broil for 7 minutes more. If you don’t want to broil it, you can bake it at 425 degrees F for 30 minutes, then check to see if it is done. Let the chicken rest for 10 minutes before slicing it.
- To assemble the bowls, add the coconut rice on the bottom. Top with the avocado, shredded cabbage and spiralized carrots, some green onions and a little cilantro. Add the chicken on top along with a few avocado slices. Top with toasted sesame seeds and a lime wedge. You can also drizzle on extra toasted sesame oil if you’d like!
Notes
adapted from my korean beef bowls
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