
Serves 2 generously
CHICKEN INGREDIENTS:
½ # boneless skinless chicken breast, thinly sliced (you may substitute your favorite protein or omit it)
1 ea cloves garlic, minced
1 ea scallions, finely chopped
½ T ginger, minced
1T brown sugar
1 ½ T soy sauce
1 T rice wine vinegar
½ T sesame oil
½ t cornstarch
PREPARE CHICKEN: Whisk marinade ingredients together in medium bowl. Add thinly sliced chicken and toss to coat. Refrigerate 30 minutes. Heat 1 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.
RICE BOWL INGREDIENTS:
1 C brown or white rice, cooked according to package directions (you may sub rice noodles, pasta, quinoa etc)
½ ea English cucumber, diced or cut into julienne strips
½ ea red pepper, diced or cut into julienne strips
½ ea carrot, peeled & diced or cut into julienne strips
½ C purple cabbage, shredded
½ C frozen shelled edamame, thawed (frozen peas may be substituted)
1 C spinach, kale or other greens, steamed
1 ea radish, diced or cut into julienne strips
¼ C cilantro
¼ C mint
½ T sesame seeds
Assemble rice bowls: Divide the rice equally between 2 bowls. Arrange cooked chicken (if using), 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 or 2T light soy sauce, 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.
Tim and Judy’s wine recommendation: Think crisp, acidic white. (Avoid Chardonnay) Riesling, pouilly fume’, or grenache Blanc. Probably even a Sauvignon Blanc would work.