Sweet chili chicken rice bowls

Updated at: Thu, 11 Jan 2024 04:34:19 GMT

Step 1

Pat diced chicken thighs dry with paper towels. In a bowl, combined chicken and soy sauce; set aside to marinate.

Step 2

Wash and dry produce. Trim and thinly slice cucumber into rounds. Halve, core, and slice pear lengthwise into quarter inch thick planks. Cut planks length wise to create quarter inch thick matchsticks.

Step 3

In a small pot, combined rice, 1.5c cup water, and a pinch of salt. Bring to a boil and then cover and reduce heat to low. Cook until rice is tender, about 15 minutes.

Step 4

In a small bowl, combined vinegar, 2 tsps sugar, and 2tsps salt and stir until dissolved. Add cucumber and just enough water to cover. Stir to coat and set aside to pickle.

Step 5

In a second bowl, combined mayonnaise and ponzu. Add pear, coleslaw mix, and half the sesame seeds and toss to combine. Season with salt and pepper.

Step 6

To the bowl with a marinated chicken, add cornstarch and mix until chicken is coated. Heat a large drizzle of oil in a large pan over medium high heat. Once oil is hot, add coated chicken in a single layer. Cook, undisturbed, until brown and crispy on one side, about 2 to 3 minutes. Flip chicken and cook other side until cooked through, about 2 to 3 minutes more. The chicken should clump and stick together so you can turn them easily.

Step 7

Once the chicken is cooked through, add the chili sauce and toss to coat. Break up chicken pieces.

Step 8

Fluff rice with a fork and divide between bowls, top with sweet chili chicken, coleslaw, and pickled cucumber (after draining). Top with sesame seeds.

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