Creado con IA
Jasmine Rice Bowl with Spicy Chicken Thighs and Orange Salad
40 min 575 kcal por ración Media
Ingredientes
4 Raciones
- jasmine rice320 g
- boneless skinless chicken thighs400 g
- sriracha mayo2 tbsp
- orange1 piece
- mixed salad greens80 g
- soy sauce1 tbsp
- garlic oil1 tbsp
- salt1 tsp
Preparación
- 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
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
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
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
Fluff the cooked jasmine rice with a fork and divide it between serving bowls.
- 6
Top each bowl of rice with the spicy chicken thighs, then add a generous handful of the orange salad on the side.
- 7
Drizzle 1 tbsp sriracha mayo over each bowl (total 2 tbsp for two bowls).
- 8
