Zesty + Spicy Chicken Fusion Bowl
Serves 1
Directions
- 1Add 2 lb chicken thighs to a bowl.
- 2Drizzle with 1 tbsp avocado or olive oil, 2 tbsp soy sauce, and 2 tbsp rice vinegar.
- 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.
- 4Mix well and let marinate for 30 minutes.
- 5Thinly slice 1 red onion.
- 6Add it to a bowl with the juice of 2 limes, a pinch of salt, and 1 tbsp chile lime seasoning.
- 7Mix well and let it sit, stirring every few minutes.
- 8Make your slaw by shredding 1/2 small purple cabbage and 3 carrots.
- 9Thinly slice 3 Persian cucumbers, chop a large handful of fresh cilantro, and dice 2 scallions.
- 10Add to a bowl.
- 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.
- 12Toss most of the sauce into the slaw and save some for later.
- 13Cook your chicken by heating a pan to medium.
- 14Add chicken and cook for 3 minutes on the first side, flip, cover, and cook for another 7 minutes.
- 15Flip again, cover, and turn off the heat.
- 16Let it sit for a few minutes so the juices distribute evenly.
- 17Prepare your base; I used my Kaizen rice to keep this high-protein & low-carb, but regular rice, quinoa, or cauli rice work!
- 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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