Thai Chicken Rice Bowl
This creamy Thai chicken rice bowl is a quick and tasty meal that hits all the right notes. This recipe is to keep things simple and straightforward, perfect for a busy weeknight dinner. The flavors blend well with the tangy sauce and juicy chicken thighs served over steamed rice with crisp cucumber and sweet cherry tomatoes. Hope you enjoy making this Thai chicken rice bowl at home.
Ingredients
Sauce
- 1 tbsp lime juice
- 1 tbsp fish sauce or soy sauce
- 1 tbsp brown sugar
- 1/2 shallot minced
- 1 tbsp chopped cilantro
- 1-2 tsp Thai chili flakes
- 2 tsp toasted rice powder set aside for later
Other Ingredients
- Chicken thighs
- Steamed rice
- English cucumber sliced
- Cherry tomatoes halved
Instructions
Prepare the Sauce
- In a small bowl, combine lime juice, fish sauce/soy sauce, brown sugar, minced shallot, chopped cilantro, and Thai chili flakes.
- Mix well until the brown sugar dissolves completely.
- Taste and adjust the seasoning if needed.
- Set aside the sauce and keep the toasted rice powder for later.
Prepare Chicken Thighs
- Season the chicken thighs with salt.
- Heat a pan over medium heat and add a little oil.
- Place the chicken thighs in the pan and cook for about 5-7 minutes per side or until the internal temperature reaches 170°F.
- Once cooked, remove the chicken and let it rest for a few minutes before slicing.
- Mix the sliced chicken with the sauce and toasted rice powder.
Assemble the Rice Bowl
- Scoop a serving of steamed rice into a bowl.
- Arrange sliced chicken thighs on top of the rice.
- Add slices of English cucumber and halved cherry tomatoes around the chicken.
- Drizzle the prepared sauce generously over the chicken as needed.
Video
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