Sticky Chicken Rice Bowl
Inspired by a traditional bibimbop, this sticky chicken and rice bowl is loaded with flavor. Bibimbop
Pickled Cucumbers and Onion
Prepare the sauce
Combine low sodium soy sauce, chicken broth, rice vinegar, sesame oil, light brown sugar in a small mixing bowl. Set aside.
Prepare the chicken
Slice the thighs into evenly sized pieces. Set aside.
Combine cornstarch, salt and black pepper in a small mixing bowl.
Add avocado oil to a large saute pan.
Add the minced ginger and garlic. Saute until fragrant and lightly browned. While the garlic and ginger are sautéing, quickly toss the chicken in the cornstarch mixture. Shake off any excess cornstarch. Don't let it sit too long in the cornstarch or it will get pasty.Add the breaded chicken to the pan. Once the chicken is lightly browned, and cooked through, deglaze the pan with ½ cup chicken broth. Once the broth has reduced by half, add the prepared sauce. Simmer over medium low heat so the sauce can thicken.
Prepare the pickled cucumbers and onions
Slice the English cucumber and red onion. Run the red onion under hot water so it softens a touch. Add the rice vinegar, warm water, and cane sugar to a container. Stir until the sugar dissolves.Add the sliced cucumber and softened onion into the rice vinegar mixture. Add the peppercorns and seal the container. Let this mixture rest for at least 1 hour before using.
Prepare the shiitake mushrooms
Add 1 tablespoon butter to a non-stick skillet.Sear the mushrooms in the skillet until they are golden brown. Remove from the heat. Season with a pinch of salt and pepper.
Assemble the dish
Add rice to the bottom of a bowl. Next, add the sticky chicken, sautéed shiitake mushrooms, and pickled cucumbers and onions.Add a spoonful of kimchi and any other toppings you desire. Serve hot!
Serving: 1serving, Calories: 503kcal, Carbohydrates: 15g, Protein: 29g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 168mg, Sodium: 1162mg, Potassium: 431mg, Fiber: 0.2g, Sugar: 6g, Vitamin A: 134IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg