CITRUS CHICKEN RICE BOWLS

Citrus Chicken Rice Bowls image

Provided by Molly Yeh

Time 2h25m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons soy sauce
1 tablespoon sesame oil
1 lime, juiced
1 orange, juiced
1 clove garlic, minced
4 boneless, skinless chicken thighs
Olive oil, for oiling grill grates
Steamed Brown Rice, recipe follows
Daikon and Carrot Pickles, recipe follows
1 jalapeno, seeded and sliced
1/2 English cucumber, sliced thinly on a bias
Hoisin sauce, to taste
1/4 cup fresh cilantro leaves
Sriracha Aioli, recipe follows
1 lime, cut into wedges
1 cup brown rice
Kosher salt
1 cup julienned carrots
1 cup julienned daikon
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon kosher salt
1 cup mayonnaise
1 tablespoon sriracha, or to taste

Steps:

For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
Mix mayonnaise and sriracha together in a small bowl.