These chicken bowls are made to be served with rice. The rice can be pre-packaged, frozen or plain dry rice. To serve, cook four portions according to package instructions. The chicken can marinade in advance, up to about 4 hours and for best results, it should be in the marinade for at least half an hour.
Serves: 4
Time: 20 mins prep, 1.5-2 hours total including marinating and baking
Ingredients:
1 large cucumber
1 avocado
4 servings of rice cooked to package instructions
Chicken:
4 chicken breasts
⅓ cup soy sauce
2 tbsp honey
1 tbsp brown sugar
3 tbsp korean BBQ sauce / 1 tbsp if using regular
2 tbsp vinegar (rice vinegar recommended)
1 tsp sesame oil
1.5 tbsp neutral oil
3 cloves garlic minced
Coleslaw:
20 oz or 1 small to medium sized head of cabbage (shredded)
5 tbsp rice vinegar (or other vinegar)
½ cup soy sauce
1 tbsp honey
sriracha/chili oil/chili paste (to taste: based off spice preference)
- Mince garlic
- Add minced garlic and all chicken ingredients into a large plastic bag or bowl and mix, making sure all the chicken is coated
- Cover and place in the fridge for at least 30 mins and up to 4 hours
- While the chicken is marinating, slice the cucumber into thin half circle shapes and place in the fridge
- Add all slaw ingredients to a bowl and toss, season to taste with the sriracha/chili oil/chili paste and refrigerate
- Preheat the oven to 375 degrees Fahrenheit
- Remove chicken and place onto disposable aluminum pans or sheet pans lined with aluminum foil
- Bake chicken for 35-40 minutes or until the inside temperature reaches 165
- Remove from the oven and allow to rest for 5 minutes before slicing into thin strips
- Slice avocado
- To a plate or bowl, add rice, chicken, cucumber, slaw, avocado and serve
