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Citrus Chicken Rice Bowls (Generational Goodies) - Molly Yeh, “Girl Meets Farm” on the Food Network.
Ingredients
  • subheading: Citrus Chicken Rice Bowls:
  • 2 tablespoons soy sauce (low-sodium)
  • 1 tablespoon oil (sesame)
  • 1 lime (juiced)
  • 1 orange (juiced)
  • 1 garlic clove (minced, grated or pressed)
  • 4 chicken thighs (or breast, boneless, skinless)
  • 1 bottle olive oil (extra-virgin, for oiling grill grates)
  • subheading: For Serving:
  • 1 recipe Steamed Brown Rice (*recipe follows)
  • 1 recipe Daikon and Carrot Pickles (*recipe follows)
  • 1 jalapeño (seeded, sliced, optional)
  • ½ cucumber (English, sliced thinly on a bias)
  • 1 bottle hoisin sauce (to taste)
  • ¼ cup cilantro leaves (fresh)
  • 1 recipe Sriracha Aioli (*recipe follows)
  • 1 lime (cut into wedges)
  • subheading: Steamed Brown Rice:
  • 1 cup rice (brown)
  • 2 cups water
  • Kosher Salt (to taste)
  • subheading: Daikon and Carrot Pickles:
  • 1 cup carrots (peeled, julienned)
  • 1 cup daikon (peeled, julienned)
  • ½ cup vinegar (white)
  • ¼ cup granulated sugar
  • 1 tablespoon Kosher Salt
  • 1 cup water
  • subheading: Sriracha Aioli:
  • 1 cup mayonnaise (real)
  • 1 tablespoon sriracha (or to taste)
  • subheading: Special Equipment:
  • A Cutting Board
  • A Sharp Chef's Knife
  • A Citrus Juicer
  • A Rasp Grater or A Garlic Press
  • A Vegetable Peeler
  • A Small Saucepan with Lid
  • A Rubber Spatula (heat-safe)
  • A Fork
  • A Large Mixing Bowl
  • 2 Small Mixing Bowls
  • Plastic Wrap
  • Tongs (for cooking and for serving)
  • A Large Resealable Plastic Bag
  • A Shallow Baking Dish
  • A Grill or A Grill Pan
  • A Pastry/Basting Brush
  • An Instant-Read Meat Thermometer
  • A Mason Jar with Lid (for the Pickles)
  • A Label (optional)
  • Air-Tight Containers (for storing leftovers)
  • Shallow Soup Bowls and Chopsticks or Forks
  • A Large Serving Tray with Handles (if serving more than 2 Bowls)
Note: Ingredients may have been altered from the original.
Steps
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