Crispy Glazed Chicken Rice Bowl with Spicy Herb Dressing
Crispy Glazed Chicken Rice Bowl with Spicy Herb Dressing
Ingredients
For the Chicken Marinade
- 2 pounds boneless, skin-on chicken thighs
- 3 tablespoons dark soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
For the Spicy Herb Dressing
- 1 tablespoon ginger, finely grated or minced
- 1 tablespoon garlic, finely grated or minced
- 2 red chilies, thinly sliced into rings
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted cashews, coarsely crushed
- 1 teaspoon white sesame seeds
- 1/2 teaspoon red chili flakes, or powder
- 1 tablespoon soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon chili oil, for drizzling, as needed
For the Pan Sauce and Assembly
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons green onions, chopped
- 1/2 cup chicken broth
- 4 cups cooked white rice, hot, for serving
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the chicken thighs, dark soy sauce, 1 tablespoon of lime juice, and salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 2
While the chicken marinates, prepare the spicy herb dressing: In a separate small bowl, combine the grated ginger, grated garlic, sliced red chilies, chopped green onions, chopped fresh cilantro, coarsely crushed cashews, white sesame seeds, and red chili flakes. Add 1 tablespoon of soy sauce and 1 tablespoon of lime juice. Stir thoroughly to combine all ingredients. Set aside.
⏱️ 15 min
- 3
Cook the chicken: Heat vegetable oil in a large skillet or frying pan over medium-high heat. Once hot, carefully place the marinated chicken thighs skin-side down in the pan, ensuring not to overcrowd. You may need to cook in batches. Cook for 6-8 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5-7 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). The chicken should have a rich, glazed exterior.
⏱️ 15 min
- 4
Remove the cooked chicken from the pan and let it rest on a cutting board for 5 minutes. Once slightly cooled, slice the chicken into bite-sized pieces.
⏱️ 5 min
- 5
Prepare the pan sauce: Return the skillet to medium heat, utilizing the flavorful chicken drippings. Add the minced garlic, minced ginger, and 2 tablespoons of chopped green onions to the pan. Sauté for 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits. Bring the sauce to a simmer.
⏱️ 3 min
- 6
Return the sliced chicken to the pan with the simmering sauce. Toss gently to coat the chicken and allow it to warm through and absorb the flavors of the sauce for 1-2 minutes.
⏱️ 2 min
- 7
Assemble the rice bowls: Divide the hot cooked white rice among four serving bowls. Arrange the saucy chicken pieces on top of the rice. Generously spoon the pan sauce over the chicken and rice.
⏱️ 3 min
- 8
Finish and serve: Top each bowl with a generous spoonful of the spicy herb dressing. Drizzle with chili oil, as needed, for an extra kick and glossy finish. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Glazed Chicken Rice Bowl with Spicy Herb Dressing
Ingredients
For the Chicken Marinade
- 2 pounds boneless, skin-on chicken thighs
- 3 tablespoons dark soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
For the Spicy Herb Dressing
- 1 tablespoon ginger, finely grated or minced
- 1 tablespoon garlic, finely grated or minced
- 2 red chilies, thinly sliced into rings
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted cashews, coarsely crushed
- 1 teaspoon white sesame seeds
- 1/2 teaspoon red chili flakes, or powder
- 1 tablespoon soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon chili oil, for drizzling, as needed
For the Pan Sauce and Assembly
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons green onions, chopped
- 1/2 cup chicken broth
- 4 cups cooked white rice, hot, for serving
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the chicken thighs, dark soy sauce, 1 tablespoon of lime juice, and salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare the spicy herb dressing: In a separate small bowl, combine the grated ginger, grated garlic, sliced red chilies, chopped green onions, chopped fresh cilantro, coarsely crushed cashews, white sesame seeds, and red chili flakes. Add 1 tablespoon of soy sauce and 1 tablespoon of lime juice. Stir thoroughly to combine all ingredients. Set aside.
⏱️ 15 min - 3
Cook the chicken: Heat vegetable oil in a large skillet or frying pan over medium-high heat. Once hot, carefully place the marinated chicken thighs skin-side down in the pan, ensuring not to overcrowd. You may need to cook in batches. Cook for 6-8 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5-7 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). The chicken should have a rich, glazed exterior.
⏱️ 15 min - 4
Remove the cooked chicken from the pan and let it rest on a cutting board for 5 minutes. Once slightly cooled, slice the chicken into bite-sized pieces.
⏱️ 5 min - 5
Prepare the pan sauce: Return the skillet to medium heat, utilizing the flavorful chicken drippings. Add the minced garlic, minced ginger, and 2 tablespoons of chopped green onions to the pan. Sauté for 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits. Bring the sauce to a simmer.
⏱️ 3 min - 6
Return the sliced chicken to the pan with the simmering sauce. Toss gently to coat the chicken and allow it to warm through and absorb the flavors of the sauce for 1-2 minutes.
⏱️ 2 min - 7
Assemble the rice bowls: Divide the hot cooked white rice among four serving bowls. Arrange the saucy chicken pieces on top of the rice. Generously spoon the pan sauce over the chicken and rice.
⏱️ 3 min - 8
Finish and serve: Top each bowl with a generous spoonful of the spicy herb dressing. Drizzle with chili oil, as needed, for an extra kick and glossy finish. Serve immediately.
⏱️ 2 min