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Simple Recipes for Every Day

Citrus Chicken Rice Bowl with Ginger Jalapeño Sauce

A homemade Citrus Chicken Rice Bowl with Ginger Jalapeño Sauce with a fork
  • Serves: 6
  • Prep Time:  40 min
  • Cook Time:  30 min

Ingredients

Citrus Chicken Rice Bowl

  • coconut rice
  • 2/3 cup + 2 tablespoons vegetable oil or other neutral oil
  • 1 tablespoon grated orange zest
  • 1/2 cup + 1 tablespoon fresh orange juice (from 2 large oranges)
  • 2 tablespoons honey
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 pounds boneless, skinless chicken thighs
  • 4 garlic cloves, minced
  • 2 cups diced english cucumber
  • 1 large mango, peeled, pitted, and cut into 1/2-inch dice (11⁄2 cups)
  • cilantro, for serving

Ginger Jalapeño Sauce

  • ⅓ cup vegetable oil
  • 2 medium jalapeños, seeded and roughly chopped
  • 1 large garlic clove, smashed
  • 1-inch piece of ginger, roughly chopped
  • 3 scallions, trimmed
  • 3/4 teaspoons granulated sugar
  • ¼ teaspoon sea salt

Method

  1. Make the coconut rice.

  2. In a large bowl, whisk together the ⅔ cup oil, orange zest, ½ cup orange juice, honey, salt, and pepper, until combined. Transfer ½ cup of the marinade to a small bowl.

  3. Add the chicken to the marinade in the large bowl along with the minced garlic. You can also use a gallon plastic zip-top bag for this step. Turn the chicken until coated with the marinade. This step can be done up to 2 hours ahead. Place the chicken covered in the refrigerator until ready to use.

  4. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high. Working in batches, add the chicken thighs in a single layer and cook, undisturbed, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 4 to 6 minutes per side. Add the remaining 1 tablespoon oil, as needed. Transfer the chicken to a cutting board. Let rest for 5 minutes, then cut into ½-inch-thick slices. Pour ¼ cup of the reserved marinade over the chicken and toss to coat.

  5. While the chicken is cooking, make the ginger jalapeño sauce. In a blender, blend the canola oil, jalapeños, garlic clove, ginger, scallions, sugar and salt.

  6. In a small bowl, combine the cucumber, mango, the remaining ¼ cup reserved marinade, and the remaining 1 tablespoon orange juice or to taste.

  7. To serve, divide the coconut rice among 6 bowls. Top with the chicken and cucumber-mango salad. Garnish with fresh cilantro. Drizzle with the ginger jalapeño sauce.