• Rita Winthrop

Sweet + Sour Chicken Rice Bowl

There is really nothing better than a big bowl of rice topped with some savory veggies and sauce. A long time ago I remember hearing that if you can roast veggies than you can cook (fairly certain its a Julia Child statement) which I completely believe to be true. The best of dinners are simple roasted veggies in which I drizzle with olive oil, and sprinkle with salt, pepper and garlic powder. Roasting your favorites to top this rice bowl will be a super easy weeknight meal in under 30 minutes (even faster if you're using leftovers.


First, prepare your rice according to the package. You absolutely could sub in quinoa here instead. For any Asian inspired dish, I prefer to stick with basmati rice, it just TASTES better. General rule of thumb: Double your liquid to your rice - AKA 2 cups of water/broth to 1 cup of rice. I season slightly with a little salt, but I keep it at a minimum as I top with sauce.

At the same time, I heat my oven to 375 degrees. On a sheet pan prepare your veggies - for this I used baby bok choy (cut down the middle) and sliced brussel sprouts. Drizzle with olive oil and sprinkle with salt, pepper and a little garlic powder. Roast for about 20-30 minutes until browned. I flip them halfway through.


If you have time to marinate the chicken for longer than 30 minutes than great! Do that. If not, as long as you can let them marinate for 30 minutes that'll get the flavor in there. I like to cut my chicken up into small bites and then add to a bowl with the sauce. Mix all ingredients in bowl. When you're ready to cook and your veggies and rice are nearly cooked, in a saute pan over medium to high heat, pour in chicken and sauce. Let it simmer for about 10 minutes until chicken is cooked through. Add a tablespoon of GF flour if you need to thicken the sauce.


Layer rice, veggies and chicken in bowl, drizzle with sauce. Top with sesame seeds, sriracha, or green onions and serve hot.


Sweet + Sour Chicken Rice Bowl (GF/DF)

Prep Time: 30 minutes (minimum for marinating chicken)

Cook Time: 30-40 minutes


Ingredients

  • 1 pound chicken, diced

  • 2 cups sliced brussel sprouts

  • 2-3 baby bok choy's sliced in half

  • 1 cup rice

  • 2 cups broth

Sauce:

  • 1 tablespoon chopped cilantro

  • 1 teaspoon minced garlic

  • 1 teaspoon dried minced onion

  • 1 teaspoon sriracha

  • 1 teaspoon brown mustard (I used Eden's)

  • 1/3 cup orange juice (I used blood orange by Natalie's)

  • 1/3 cup your favorite BBQ sauce (I love Stubbs Original)

  • 1/3 cup tamari

  • 2 teaspoons sesame oil

  • 1 tablespoon sesame seeds

  • 2 tablespoons rice vinegar

  • 1 tablespoon minced ginger

Directions

If you have time: marinate chicken for at least 30 minutes. The longer the better.

  1. Preheat oven to 375 degrees. Dice veggies, place on baking sheet and drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Bake for 30 minutes until brown.

  2. Make rice according to directions: bring 2 cups of broth to a boil, add in 1 cup rice. Reduce heat, over, and cook until soft.

  3. Mix all ingredients for sauce and add in diced chicken.

  4. When ready to cook, in a saute pan over medium high heat, add in chicken and allow to simmer for about 10 minutes until chicken is cooked thoroughly. Add in a tablespoon of GF flour if you need to thicken your sauce.

  5. Layer rice, veggies, chicken in bowl and drizzle with sauce. Top with sriracha, sesame seeds, cilantro or green onions. Serve hot.


xx

Rita

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newport, ri