Citrus Chicken Rice Bowl with Ginger Jalapeño Sauce
Serves: 6
Prep Time: 40 min
Cook Time: 30 min
Ingredients
Citrus Chicken Rice Bowl
2 tablespoons
honey
1½ teaspoons
kosher salt
½ teaspoon
freshly cracked black pepper
1 tablespoon
grated orange zest
½ cup + 1 tablespoon
fresh orange juice (from 2 large oranges)
⅔ cup + 1 tablespoon
vegetable oil
3 pounds
boneless, skinless chicken thighs
4
garlic cloves, minced
2 cups
diced English cucumber
1 large
mango, peeled, pitted, and cut into ½-inch dice (1½ cups)
4 cups
coconut rice, for serving
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
¾ teaspoon
granulated sugar
¼ teaspoon
sea salt
Ingredients
Citrus Chicken Rice Bowl
2 tablespoons
honey
1½ teaspoons
kosher salt
½ teaspoon
freshly cracked black pepper
1 tablespoon
grated orange zest
½ cup + 1 tablespoon
fresh orange juice (from 2 large oranges)
⅔ cup + 1 tablespoon
vegetable oil
3 pounds
boneless, skinless chicken thighs
4
garlic cloves, minced
2 cups
diced English cucumber
1 large
mango, peeled, pitted, and cut into ½-inch dice (1½ cups)
4 cups
coconut rice, for serving
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
¾ teaspoon
granulated sugar
¼ teaspoon
sea salt
Method
In a large bowl, whisk together the honey, salt, pepper, orange zest, ½ cup of the orange juice, and ⅔ cup of the oil, until combined. Transfer ½ cup of the marinade to a small bowl.
Add the chicken to the marinade in the large bowl along with the minced garlic; turn until coated. Let marinate at room temperature for 15 minutes or cover and refrigerate for up to 2 hours.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the chicken 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. 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.
While the chicken cooks, make the sauce. In the base of a blender, combine the oil, jalapeños, garlic, ginger, scallions, sugar, and salt.
In a small bowl, combine the cucumber, mango, the remaining ¼ cup reserved marinade, and the remaining 1 tablespoon orange juice or to taste.
To serve, divide the coconut rice among 6 bowls. Top with the chicken and cucumber-mango salad. Garnish with fresh cilantro and drizzle with the ginger jalapeño sauce.
