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Sweet Chilli Soy Chicken Bowls with Japanese Dressed Leaves

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Cuisine: Japanese
  • Diet: Gluten Free

Description

Easy chilli and soy marinated chicken served over nutty brown rice, with a delicious sushi restaurant-style Japanese dressed salad.


Ingredients

Scale

For the Chicken Bowls

  • 4 skinless boneless chicken thighs
  • 2 tbsp sweet chilli sauce
  • 1 tbsp dark soy sauce (or tamari for a gluten free option)
  • thumb sized piece of ginger, finely grated
  • 110g (4 oz) brown basmati rice

For the Japanese Dressed Leaves

  • 1 1/2 tsp Japanese rice wine vinegar
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp light oil
  • 1/2 tsp dark soy sauce (or tamari for a gluten free option)
  • 1 small spring onion, finely chopped
  • 2 large handfuls baby mixed leaves (I used red lettuce and baby pak choi) 

Instructions

  1. To marinate the chicken combine the chicken thighs with the sweet chilli sauce, soy sauce and grated ginger. Leave to marinate for at least half an hour, or in the fridge overnight.
  2. Pre-heat the grill to medium high / prepare the barbecue / heat the griddle pan.
  3. Cook the chicken for roughly 10 minutes on each side, until just cooked through. Cook the rice as per the packets instructions – I find this usually takes about 20 minutes.
  4. Meanwhile, to make the dressing whisk together the rice wine vinegar, oils and soy sauce. Stir in the finely chopped spring onion.
  5. Just before serving, toss the salad with the dressing, and serve alongside the chicken and the rice.