Zesty + Spicy Chicken Fusion Bowl

Serves 1
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Directions

  1. 1Add 2 lb chicken thighs to a bowl.
  2. 2Drizzle with 1 tbsp avocado or olive oil, 2 tbsp soy sauce, and 2 tbsp rice vinegar.
  3. 3Season with 2 generous pinches of salt and pepper, 1/2 tbsp each of 5 spice, garlic powder, onion powder, and chipotle powder, and finally, 1/2 tsp cayenne powder for a kick.
  4. 4Mix well and let marinate for 30 minutes.
  5. 5Thinly slice 1 red onion.
  6. 6Add it to a bowl with the juice of 2 limes, a pinch of salt, and 1 tbsp chile lime seasoning.
  7. 7Mix well and let it sit, stirring every few minutes.
  8. 8Make your slaw by shredding 1/2 small purple cabbage and 3 carrots.
  9. 9Thinly slice 3 Persian cucumbers, chop a large handful of fresh cilantro, and dice 2 scallions.
  10. 10Add to a bowl.
  11. 11For the slaw sauce, mix 5 tbsp mayo, 1.5 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or powdered monkfruit, 1 tsp minced garlic, and the juice of 1 lime.
  12. 12Toss most of the sauce into the slaw and save some for later.
  13. 13Cook your chicken by heating a pan to medium.
  14. 14Add chicken and cook for 3 minutes on the first side, flip, cover, and cook for another 7 minutes.
  15. 15Flip again, cover, and turn off the heat.
  16. 16Let it sit for a few minutes so the juices distribute evenly.
  17. 17Prepare your base; I used my Kaizen rice to keep this high-protein & low-carb, but regular rice, quinoa, or cauli rice work!
  18. 18Assemble your bowls! Add your Kaizen rice base, some slaw, sliced chicken, pickled onions, drizzle with a spoon or two of reserved sauce, fresh cilantro, sesame seeds and avo.

Ingredients

  • 2 lb chicken thighs
  • 1 tbsp avocado or olive oil
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 pinches salt
  • 2 pinches pepper
  • 0.5 tbsp 5 spice
  • 0.5 tbsp garlic powder
  • 0.5 tbsp onion powder
  • 0.5 tbsp chipotle powder
  • 0.5 tsp cayenne powder
  • 1 red onion
  • 2 limes
  • 1 tbsp chile lime seasoning
  • 0.5 small purple cabbage
  • 3 carrots
  • 3 Persian cucumbers
  • 1 handful fresh cilantro
  • 2 scallions
  • 5 tbsp mayo
  • 1.5 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey or powdered monkfruit
  • 1 tsp minced garlic
  • 1 lime
  • Kaizen rice
  • sesame seeds
  • avocado

Equipment

bowlpanchopping boardknifespatulaspoon

Tips

  • Use regular rice or Kaizen rice for an additional 20g protein per serving.
  • Let chicken sit for a few minutes after cooking so the juices distribute evenly.
  • Comment 'COOKBOOK' to get a link to preorder the upcoming hardcover cookbook.
  • Toss most of the slaw sauce into the slaw and save some for later to drizzle over the assembled bowl.
  • Stir the pickled onions every few minutes while they sit.
  • Full recipe can be found on ShredHapens website

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