It is amazing how nice the weather has been this April! We have had several sunny and warm days so far this month, so for me that means getting out and grilling. I love to grill and I am thrilled to have a new gas grill to work with. I also plan on learning more about charcoal grilling this summer. And, my next cookbook will be all about grilling everything from main dishes to desserts. Yum!
Do you love to grill? I think that you will love this rice bowl then.
It is a fairly quick dish to make and some of the elements can be made ahead. You can prep the veggies ahead of time, make the rice ahead and marinate the chicken in the morning to grill in the evening. I love it!
I am the one in the family that is in charge of the grill and I find every opportunity to grill everything I possibly can. It is great to be outside and enjoy the garden and flowers at the same time as I am cooking dinner. What could be better than that?
This is also a great way to eat lots of veggies in one meal. You can customize any veggies you like to go with your bowl. You could saute some mushrooms, green beans or any other veggie that you love to go in this bowl. Enjoy!
Korean BBQ Chicken Rice Bowl:
Makes 4 servings
Chicken & Marinade:
2 large chicken breasts (I slice 1/2 a chicken breast up per bowl, so it makes about 4 servings)
1 cup coconut sugar
1 cup gluten free soy sauce
1 cup water
1/4 cup finely chopped onions
1/2 tablespoon fresh ginger, minced
1 teaspoon ground ginger
1-2 teaspoons lemon juice
2-3 teaspoons hot chili paste or sauce
1. Place the coconut sugar, gluten free soy sauce, water, chopped onions, fresh ginger and powdered ginger in a medium saucepan over high heat. Let the mixture come to a boil. Then, turn down the heat to low and simmer the sauce while stirring for about 5 minutes.
2. Remove the mixture from the heat and stir in the lemon juice and chili paste to taste. If you want a milder flavor you can omit the chili sauce.
3. Save out 1/2 cup of the marinade to use as a sauce for the chicken after it is cooked. Place this in a separate small bowl in the refrigerator.
4. Place the 2 chicken breasts in a bowl. Pour the remaining marinade over the chicken. Cover and marinate in the refrigerator for 4 hours minimum.
5. When you are ready to grill the chicken: Prepare the grill. I like to heat 2 out of the 3 burners on my gas grill. This creates indirect heat to cook the chicken and keeps it moist while still cooking it through. First, clean the grill with a wire grill brush. Then, brush the grill grates with melted coconut oil. Let the grill heat up for 15 minutes. I keep 2 burners on about medium heat.
6. Once the grill is heated, place the 2 chicken breasts on the grill. Grill for 7-9 minutes on each side. When the chicken is done the juices will run clear.
7. Let the chicken rest 5-10 minutes on a plate off the grill. Then, slice into thin slices for the rice bowls.
Rice + Veggies:
2 cups brown rice, cooked (I like to cook mine in a mini electric pressure cooker)
2-3 carrots, peeled and cut into small matchsticks
1-2 zucchini sliced into rounds and cut in half
1-2 cups broccoli florets, cut into small pieces
1. Heat up a skillet over medium high heat with sesame oil in the pan. Then, saute each type of vegetable separately. Sprinkle with sesame seeds afterwards.
4 pitted dates + boiling water
1/2 cup chili sauce
2 garlic cloves, minced
1. Place the dates in a small bowl.
2. Pour enough boiling water over the dates to cover them. Let them sit for 10 minutes. Then drain.
3. Place the soaked dates, chili sauce and minced garlic in a food processor. Process until smooth. Serve with the rice bowls.
Assemble the Rice Bowls:
1. Heat up the reserved marinade (1/2 cup that you stored in the refrigerator).
2. Place some rice (as much as desired in each bowl) in the bottom of the bowl. Arrange sliced chicken & veggies as you wish on top.
3. Then, put some of the reserved marinade on top of the chicken and a spoonful of the chili sauce onto the top of the bowl as well.
4. Serve and enjoy!