Sensational Stir-Fried Chicken & Rice Bowls, serves 6 with leftovers
The idea for the Rice Bowls comes from Shelley Adams from her wonderful cookbook, Whitewater Cooks, a stunning collection of recipes with a unique West-Coast flair. I have adapted her version of what she calls Glory Bowls into what is essentially stir-fried, marinated chicken atop steaming bowls of rice with vegetables and cashews drizzled with a tangy dressing. East meets west in a delicious new way. You will need:
For the marinade:
• Extra virgin olive oil, ½ cup
• Braggs Amino (or light soy sauce), 2 tablespoons
• Garlic cloves, 2-3, minced
• Fresh ginger, about an inch, peeled and grated
• Liquid honey, 1 tablespoon
• Boneless, skinless chicken thighs, 8 large
Combine the marinade ingredients in a jug then pour over the chicken in a large bowl; set aside in the fridge.
Make the rice:
I combined 1 cup of short-grain brown rice and 1 cup of white basmati (I used Lundberg brand) but honestly if you’re planning to make extra for leftovers Uncle Ben’s converted is a great choice, just cook it in chicken broth instead of water for added flavour.
Make the Dressing:
• Nutritional yeast flakes, ½ cup
• Water, 1/3 cup
• Braggs Amino or soy sauce, 1/3 cup
• Apple Cider Vinegar, 1/3 cup
• Garlic, 2-3 cloves, peeled and minced
• Vegetable oil, 1 ½ cups
• Tahini paste, 2 tablespoons
Combine all the ingredients in a blender until smooth. You will have leftover dressing to use again; try it on any salad greens, spinach, rice or grains.
For the Rice Bowls:
• Cooked rice, 8 cups
• Carrots, peeled and grated, 2 cups (2 large carrots)
• Green onions, 1 bunch, trimmed and sliced
• Baby spinach, 2 cups
• Dry-roasted cashews, 2 cups
Just as the rice is finishing cooking, remove the chicken from the fridge.
Heat a large dry non-stick skillet over high heat for 4 minutes. When the pan is very hot, put in the chicken with whatever marinade sticks to it and cook for 4 minutes without moving. Turn then cook on the other side for another 4 minutes. Reduce the heat to medium and continue to cook for another 2 minutes or so or until the chicken is cooked through (do not overcook). Transfer to a chopping board and let rest for 5 minutes. Once rested, set aside 2 pieces then cut the remaining 6 pieces into thick slices.
To assemble the bowls: place cooked rice into 6 bowls, top with carrots, green onion, spinach, cashews and chicken, drizzle with dressing.
Set aside the extra 2 cups of cooked rice until cool then cover. Wrap up the leftover chicken. Both can be refrigerated safely for up to 2 days.
Creole-style Fried Rice w. Chicken, Ham & Shrimp, serves 2-4
If the recipe for Rice Bowls seems a bit fussy this is simplicity itself. You will need:
• Red bell pepper, ½ large
• Green pepper, ½ large
• Green onions, 1 bunch
• Vegetable oil
• Smoked paprika
• Ham, ½ cup, cubed
• Leftover cooked rice, 2 cups
• Leftover cooked chicken thighs, 2, sliced
• Cooked shrimp, ½ lb
• Chicken broth
First, a bit of preparation: de-seed and roughly chop the peppers, trim and chop the green onions.
In a large non-stick skillet or wok, heat about 2 tablespoons of oil over high heat and sauté the peppers. Add half of the green onions and cook for 1 minute (do not allow to burn). Add about a tablespoon or more of smoked paprika and continue to cook for another minute. Add in the ham, cooked rice, chicken and shrimp along with ½ cup of chicken broth. Stir to combine the flavours and cook for about 5 minutes, stirring occasionally to avoid sticking. Check to see the rice doesn’t get too dry; if it does, add a little more broth.
Serve in bowls with the remainder of the green onions scattered over the top. Pass the hot sauce (I like Frank’s Red Hot) and enjoy. Beer would be a good choice of beverage,