Spicy Chicken Rice Bowl (Printable Version)
# What You'll Need:
→ Poultry Mix
01 -
1.5 lbs chicken chunks without skin or bones
02 -
1/3 cup spicy honey sauce
03 -
2 tbsp dark salty sauce
04 -
1 tbsp toasted nut oil
05 -
2 garlic cloves, crushed
06 -
1 tsp shredded raw ginger
07 -
1 tbsp tangy citrus squeeze
08 -
1/2 tsp spicy flakes (if you want)
→ Tropical Citrus Sauce
09 -
1/2 cup thick palm fruit milk
10 -
2 tbsp creamy spread
11 -
1 tbsp tangy fruit juice
12 -
1 tsp fruit skin bits
13 -
1 tbsp hot pepper paste
14 -
Small amount of salt
→ Main Dish
15 -
2 cups fluffy white grain
16 -
Cut leafy herbs
17 -
Fruit slices
18 -
Maybe add: thin green sticks, orange shreds, green stems, soft green fruit
# Steps to Follow:
01 -
Stir hot honey sauce, dark salty sauce, nut oil, crushed garlic, shredded ginger, tangy juice, and hot flakes in a container. Throw in your chicken and coat it all. Let it sit for 30 minutes minimum.
02 -
Mix palm milk, creamy spread, tangy juice, skin bits, hot pepper paste, and salt in another bowl. Put it in the fridge until you need it.
03 -
Fire up your cooking surface to pretty hot. Add a bit of oil, then cook chicken about 5-7 minutes each side until it's done and a bit black. Rest it 5 minutes before cutting.
04 -
Make your white grain and fluff it up. Put some in each person's bowl.
05 -
Add chicken slices on top of grain. Pour tangy sauce over everything. Sprinkle with herbs, add fruit pieces, and any extra toppings you want. Eat while hot.