Better Than Takeout Chicken Bowl
Serves 4
Directions
- 1Season chicken thighs with oil, vinegar, soy sauce, seasonings, and herbs, then bake at 400F for 32 minutes or air fry at 400F for 22 minutes.
- 2Prepare the rice base.
- 3Combine diced cucumbers, scallions, cilantro, cashews, chili crunch, vinegar, soy sauce, and monk fruit in a bowl; mix well.
- 4Whisk together mayo, sesame oil, vinegar, soy sauce, sriracha, honey, salt, pepper, and water or lime juice to create the sauce.
- 5Divide rice, cooked chicken, avocado, and cucumber salad into four bowls, topping with cilantro, sesame seeds, and the creamy sauce.
Ingredients
- 12 oz chicken thigh
- 0.5 tsp avocado oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- salt (optional)
- pepper (optional)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 0.5 tbsp dried parsley or cilantro
- 0.25 tsp cayenne pepper
- 4 serving rice
- 5 whole persian cucumber, finely diced
- 3 whole scallion, finely diced
- 0.5 cup fresh cilantro, finely chopped
- 2 tbsp toasted cashew, chopped
- 1 tbsp spicy garlic chili crunch
- 2 tbsp rice vinegar
- 2 tbsp soy sauce or tamari
- 0.5 tbsp powdered monk fruit or sugar
- 3 tbsp mayonnaise
- 0.5 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2.5 tbsp sriracha sauce
- 1 tsp honey
- salt (optional)
- pepper (optional)
- 2 tbsp water or lime juice
- 1 whole avocado, sliced
- sesame seed (optional)
