Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
104
High
Nutrition per serving
Calories1480.9 kcal (74%)
Total Fat51 g (73%)
Carbs189.5 g (73%)
Sugars32.9 g (37%)
Protein70.4 g (141%)
Sodium2488.7 mg (124%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
630grice
710mlwater
¼ cupsoy sauce
¼ cupwhite distilled vinegar
¼ cuphoney
8gcornstarch
9gwater
6boneless skinless chicken thighs
cut into 1-inch cubes
salt
to taste
pepper
to taste
¾ cupsmooth peanut butter
36gwhite distilled vinegar
42ggranulated sugar
50gsoy sauce
33gsriracha
1clove garlic
grated
¼ cupwater
4gcorn starch
4eggs
soft boiled
1avocado
quartered and sliced
1cucumber
pappardelle
1carrot
large and julienned
3gtoasted sesame oil
2limes
0.5 bunchgreen onion
for garnish
¼ cuppeanuts
crushed
Instructions
Rice:
Step 1
Before cooking the rice, wash thoroughly 2x.
Step 2
Place into a rice cooker and add water.
Step 3
Cook until rice is fully cooked.
Chicken
Step 4
In a small pot, add soy sauce, white vinegar, and honey; place it on the stove over medium-high, bring it to a boil, and reduce for one minute.
Step 5
While that is cooking, in a separate bowl, combine cornstarch, and water, whisk until dissolved. Add ¾ quarters of your slurry to the soy sauce mixture, stir in, let it boil for 30 seconds or until thickened, and remove from the heat. (Add the rest of the slurry if it is not thick enough.)
Step 6
Skewer your chicken thighs under wooden skewers, about 6 to 8 total skewers, lightly grease those chicken pieces with spray oil, generously season them with salt and pepper on all sides.
Step 7
Preheat a grill to medium-high heat or a pan, grease your grill, place on your skewers, cook for 5 to 10 minutes turning every minute or so.
Step 8
As soon as you cook them all the way through, brush them on all sides with your glaze, and place them on high heat to caramelize. Remove and repeat with the rest.
Peanut Sauce (use 1/2 of it)
Step 9
Place sugar in a medium-size pot, soy sauce, white vinegar. Stir and heat to dissolve; allow to cool slightly, add sriracha, peanut butter, and garlic.
Step 10
Whisk all together, and reserve in the fridge. (Depending on your peanut butter, you might have to add 60ml of water and 4g of cornstarch.)
Toppers
Step 11
Soft boiled eggs.- In a pot with boiling water slightly under medium-high heat, add eggs, boil for 6 minutes and 30 seconds, immediately remove from the water, and place in an ice bath for about 5 minutes.
Step 12
Slightly crack the shell all over the egg, peel it off under a stream of water, pat dry with a paper towel, and cut it in half.
Step 13
Season your julienned carrots with salt, lime juice, sesame oil, and toss together until evenly coated. Season your avocado slices with flaky salt and lime juice.
Step 14
Assembly.- In a bowl, add your desired amount of rice, followed by one or 2 of your chicken skewers. Next, gently place your carrots, followed by two or three pieces of cucumbers.
Step 15
Then, place one or two halves of your soft boil egg, a handful of green onion, a generous dollop of your spicy peanut sauce, and crushed peanuts on top. Finally, add your avocado and drizzle some glaze on your chicken.
Notes
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