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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

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. While the chicken cooks, make the sauce. In the base of a blender, combine the oil, jalapeños, garlic, ginger, scallions, sugar, and salt.
  5. In a small bowl, combine the cucumber, mango, the remaining ¼ cup reserved marinade, and the remaining 1 tablespoon orange juice or to taste.
  6. 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.