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Better Than Takeout Chicken Bowl
Serves 4
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Better Than Takeout Chicken Bowl
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Serves 4
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Directions
1
Season 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.
2
Prepare the rice base.
3
Combine diced cucumbers, scallions, cilantro, cashews, chili crunch, vinegar, soy sauce, and monk fruit in a bowl; mix well.
4
Whisk together mayo, sesame oil, vinegar, soy sauce, sriracha, honey, salt, pepper, and water or lime juice to create the sauce.
5
Divide 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)
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