Korean Style Rice Bowl with Chicken and Sweet and Spicy Chili Sauce

 This is one of those dishes that uses up whatever ingredients you might have in the vegetable drawer of your refrigerator.  The ingredient list seems long, but really you can vary the veggies depending on what you have on hand.  While the chicken and rice are cooking the vegetables can be easily prepared. Topping the rice bowl with a poached or sunnyside up egg is the traditional preparation, so feel free to add one!



1 #                                         boneless skinless chicken breast, thinly sliced

1 ea                                      cloves garlic, minced

2 ea                                      scallions, finely chopped

1 T                                         ginger, minced

2 T                                         brown sugar

3 T                                         soy sauce

2 T                                         rice wine vinegar

1 T                                         sesame oil

1 t                                         cornstarch

PREPARE CHICKEN: Whisk marinade ingredients together in medium bowl.  Add thinly sliced chicken and toss to coat.  Refrigerate 30 minutes.  Heat 2 t olive oil in a large non-stick sauté pan over high heat.  Remove chicken from marinade allowing excess liquid to drip back in bowl.  Stir fry chicken until browned nicely and cooked through.


2 C                                        brown or forbidden black rice, cooked according to package directions

1 ea                                      English cucumber, diced or cut into julienne strips

1 ea                                      red pepper, diced or cut into julienne strips

1 ea                                      carrot, peeled & diced or cut into julienne strips

1 C                                        purple cabbage, shredded

1 C                                        frozen  shelled edamame, thawed

3 C                                         spinach, kale or other greens, steamed

3 ea                                      radish, diced or cut into julienne strips

½ C                                       cilantro

 ¼ C                                        mint

1T                                          sesame seeds

Assemble rice bowls:  Divide the rice equally among 6 bowls.  Arrange  cooked chicken, julienned vegetables.  steamed spinach and herbs on top of the rice.  Top with poached or fried egg if desired. Drizzle with sweet spicy chili sauce (recipe follows).

SWEET SPICY CHILI SAUCE:  Whisk together ½ C orange juice, ¼ C miso paste, 2 T sesame oil, 2 T honey, 2 T brown sugar, 3 T rice wine vinegar plus Siracha to taste.  Heat in saucepan until simmering and sugar dissolves. Let rest 30 minutes before serving

Serves 6