Honey Ginger Chicken & Veggie Bowls with Coconut Rice

I developed this recipe in early May, so I used the veggies in season at that time, but feel free to use whatever you have on hand or what is in season when you make it (peppers, cauliflower, broccoli, sweet potatoes, etc would all be great). I haven’t tried it with pork or steak, but I imagine it would be great if you prefer to try either of those. And if you don’t eat meat, try shrimp (for a pescatarian option), tofu, or add extra veg!

Feeds 2-4 people (depending on how hungry you are)

Ingredients:

CHICKEN

1 lb. chicken breasts or thighs, cut into 1 inch pieces

2 Tbsp. honey

1 Tbsp. ginger, grated

¼ c. soy sauce, tamari, or coconut aminos (if using coconut aminos, I would add honey to taste as it is already a touch sweet)

1 stalk green garlic, minced (or 1 clove garlic, minced)

1 Tbsp. sriracha, optional (or add to taste for spice)

1 T. olive oil, lard, tallow, or other preferred neutral oil

RICE:

1 c. uncooked white rice, rinsed

1 (14 oz) can coconut milk (full fat is best but lite would work too)

dash of salt

ROASTED VEGGIES:

2 large carrots, cut into 1 inch pieces (peel if you prefer them peeled)

1 bunch radishes, quartered

1 bunch Hakurei Turnips, quartered

1 Tbsp. olive oil

sprinkle of salt and pepper

THE BOWL:

4-6 c. salad mix, spicy asian greens, arugula, spinach, a mix of greens, etc

sliced avocado, optional

scallions, chopped, optional

crushed peanuts, optional

kimchi, optional

a sprinkle of sesame seeds, optional

DRESSING:

¼ c. greek yogurt

2 T. mayo

¼ c. cilantro

1 Tsp. honey

zest and juice of 1 lime

water to thin, optional

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. In a bowl with a cover (or a plastic ziplock bag), prepare the chicken marinade. Whisk together the soy sauce, honey, garlic, ginger and sriracha until combined. Add chicken and marinate for 30 minutes minimally, or overnight if done ahead of time.

3. In a medium bowl, toss together the radishes, turnips, and carrots together with one tablespoon of olive oil, salt and pepper. Spread out onto a baking sheet and bake for 20-30 minutes or until veggies are fork tender. Be sure to stir/flip half way through. Set aside once done.

4. While the veggies are roasting, start the rice. Add the rice and coconut milk with a dash of salt to a medium saucepan and bring to a boil. Then, reduce heat to low and allow to simmer covered for 15-20 minutes or until liquid is absorbed and rice is fluffy. Alternatively, you can use a rice cooker to make this.

5. Make the dressing: add all dressing ingredients except the water to a food processor and process until blended. Add water 1 tablespoon at a time to thin, if desired. Set aside.

6. In a large skillet, heat 1 tablespoon neutral oil over medium heat. Scoop the chicken from the marinade with a slotted spoon and spread out in an even layer in the saucepan. Save the marinade. Cook the chicken for about 4-6 minutes on the first side and then flip, cooking for another 4-6 minutes or until cooked through. Once cooked, set aside.

7. Assemble your bowls: divide the rice, chicken, and roasted veggies between each bowl. Add a large handful of greens, optional avocado, scallions, kimchi, peanuts and/or sesame seeds. Finally, drizzle the dressing over each bowl. Enjoy!