Molly Yeh’s Citrus Chicken Rice Bowls | Girl Meets Farm | Food Network

Molly builds a bright bowl with citrus chicken and quick-pickled veggies over steamed brown rice, all topped off with her sriracha aioli!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Citrus Chicken Rice Bowls
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 2 hr 25 min (includes marinating and pickling time)
Active: 35 min
Yield: 2 servings

Ingredients

Chicken:
2 tablespoons soy sauce
1 tablespoon sesame oil
1 lime, juiced
1 orange, juiced
1 clove garlic, minced
4 boneless, skinless chicken thighs
Olive oil, for oiling grill grates

To Serve:
Steamed Brown Rice, recipe follows
Daikon and Carrot Pickles, recipe follows
1 jalapeno, seeded and sliced
1/2 English cucumber, sliced thinly on a bias
Hoisin sauce, to taste
1/4 cup fresh cilantro leaves
Sriracha Aioli, recipe follows
1 lime, cut into wedges

Steamed Brown Rice:
1 cup brown rice
Kosher salt

Daikon and Carrot Pickles:
1 cup julienned carrots
1 cup julienned daikon
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon kosher salt

Sriracha Aioli:
1 cup mayonnaise
1 tablespoon sriracha, or to taste

Directions

For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.

Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.

To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!

Steamed Brown Rice:
Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.

Daikon and Carrot Pickles:
Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.

Sriracha Aioli:
Mix mayonnaise and sriracha together in a small bowl.

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Molly Yeh’s Citrus Chicken Rice Bowls | Girl Meets Farm | Food Network


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