Jasmine Rice Bowl with Spicy Chicken Thighs and Orange Salad

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Add the rice to a pot with 480 ml of water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the rice is tender and water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.

2. 2

   While the rice cooks, pat the chicken thighs dry and cut them into bite-sized pieces. In a bowl, toss the chicken with soy sauce, garlic oil, and 1/2 tsp salt.

3. 3

   Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized. Remove from heat.

4. 4

   Peel the orange and cut it into segments or bite-sized pieces. In a bowl, toss the orange pieces with the mixed salad greens.

5. 5

   Fluff the cooked jasmine rice with a fork and divide it between serving bowls.

6. 6

   Top each bowl of rice with the spicy chicken thighs, then add a generous handful of the orange salad on the side.

7. 7

   Drizzle 1 tbsp sriracha mayo over each bowl (total 2 tbsp for two bowls).

8. 8

   Serve immediately and enjoy your Jasmine Rice Bowl with Spicy Chicken Thighs and Orange Salad.