Easy Chicken Rice Bowls Anyone Can Make

All done in the time it takes to cook rice.

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Recipe: https://www.joshuaweissman.com/post/the-easiest-healthy-chicken-bowl-recipe

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Now look this is all about making a rice bowl in the time that it takes to make the rice Doesn’t that just make so much sense big brain This will take about 40 to 50 minutesish Depends on how much rice you put in there I always put two cups First we have to wash the rice Okay Two cups of medium grain rice This is nishiki white rice Directly in there Oh my god it’s now washed We’re going to go wash it over here All right don’t worry So you’re going to fill this up with water Agitate it with your hand And then carefully tilt the pot of your rice cooker just enough so as much of the water comes out as possible without losing any of your rice Then repeat that about two more times until the water for the most part runs clear Now once that’s done you’re just going to spread that rice out in a way that it’s one even layer Make sure there’s no rice on the side of the bowl And we’re going to add our water I usually go equal parts water but there’s another way you can measure that Show you in a second We’re going to gently pour that water in to not disturb the rice too much Think about it We just gave it a nice little bath Don’t you want it to relax see how I can see straight to the bottom of that that is a good sign The other way you can tell if there’s enough water you take your finger go down into that water and just once your finger goes into that rice second it touches the rice pull it out If the water line meets up to the tip of your cuticle the end of your nail right here you are good That works with any amount of rice Your rice cooker close it and then all you got to do is uh enjoy the song that I think we all know and love Anyway now we begin making the bowl All right the logical next step is to start on our chicken This is the second longest part First grease your sheet tray so they don’t stick Then you’re going to need six to eight skinless boneless chicken thighs You could do breast you could do bone in you could do skin on This is to me the perfect middle ground right because it’s just low enough in fat that you get a relatively low calorie bowl but they’re almost impossible to overcook Whereas chicken breast yes you’ll get better macros and most of the time I would probably use chicken breast if I’m on diet but they’re way easier to overcook Cool So we lay those out Give the tops of them a light greasing And we’re going to season them with salt on both sides Try to go a little bit lighter than usual cuz you are going to glaze them We don’t want them to be too salty Now make sure they are right side up meaning the side that had the bone in it was facing down Going to pop those in an oven at 375 Fahrenheit for 30 to 35 minutes Convection if you have it If you don’t don’t worry about it Okay Okay so while that’s going we’re going to make our glaze because that’s going to go onto the chicken in just a moment First we have a medium sized red jalapeno or red Fresno chili Either or works great Going to remove the seeds And then you’re going to essentially julian it So cut it into thin threads And then again the other direction You don’t need to be too perfect here because after you get them somewhat chopped you’re then going to run your knife through that a couple times just to get it fine That is your chili Now I’m going to jump over here We’re going to add to this six tablespoons of any soy sauce you like Four tablespoons of rice vinegar And then two tablespoons of a nice honey You can put less You can put a teaspoon You can put a tablespoon This is the most balanced for flavor but it does add a little bit of carbohydrates to it Then we’re going to add our finely chopped chilies Set that over medium high And bring that to a boil Now while that’s coming up I have two cloves of garlic over here I’m just going to pop those down And we’re going to crush those Run your knife through it to get sort of a rough chop I got honey on my finger That’s why I’m doing this weird Perfect All right Let that sit We’ll add that in a second Now once this comes to a boil you’re going to let it boil on medium high for about a minute And then you reduce the heat to medium and mix together a/ tspoon of cornstarch and a/ tsp of water Whisk until combined Pour that into your mixture Mix until thickened Now if you want it thicker you can always add more cornstarch That’s your goddamn glaze dude The heat is off The glaze is done Now I’m going to add my garlic Never add your garlic while it’s boiling It’s way too aggressive on the garlic and it’s going to give it sort of like an acid bitter flavor and you don’t want that You want this just to be warm or hot when you add it Steep the garlic in it like a nice tea Then that’s just going to sit till it’s time to glaze Okay we’re going to make our edetamame broccoli This is our vegetable element Super duper easy Two crowns of broccoli Look this is the easiest way to remove the fuettes You’re just going to cut till you snip through and turn cut turn cut turn cut turn Just keep turning and cutting Eventually those fuets are going to come off You can keep this for a soup or you can throw it away Do that with both your crowns You have your broccoli You can break these into smaller pieces Try to keep them evenly sized and a half bag of frozen edamame You can leave the other half for when you make this again And then a lemon which I’m just going to get prepared for myself by cheeking You literally just cut the outside parts off to juice which we’ll do at the end Now moving over to the stove So we have a 12-in stainless steel pan You can do nonst you can do castor use what you got Medium high heat little bit of vegetable oil just enough to coat the bottom If you’re watching your macros use spray oil Wow fancy Now once that’s ripping hot and just about smoking a little bit and go with your broccoli first and your edetamame Hit it with some salt and do not toss the pan yet Let that one layer get a good char The rest of it doesn’t matter if it does or doesn’t About 2 to 3 minutes You should start to smell some of that char A little bit of burning That’s good You want a little burn on this veg And then you’re going to give it a nice toss And just let it keep searing You can lower the heat if needed Give it another touch of salt Reduce the heat to medium And then just let that cook tossing occasionally just until the broccoli is par cooked but still has a little bit of crunch left in it and the edetamame is hot About fiveish minutes Now after that you’re then going to hit it with a little bit of lemon juice to taste Cut off the heat Give it a nice toss Keep that warm It’s ready Now you’re going to pull that chicken out a little over halfway through its cook time 15 minutes in or 20 minutes in And once it’s got a little bit of color and the chicken’s for the most part cooked through you’re going to take your glaze and glaze each piece of chicken Don’t use all of it cuz we’re going to use a little bit more in a second Going to do both sides All right Pop that back in for the other half cook time 15 to 20 more minutes Okay we’re going to make a quick pickle And by that I mean we’re literally just going to dress it Super simple So small bowl 3 tablespoons of vinegar 1 and 1/2 tbsps of water 1 tsp of kosher salt and 1 tsp of sugar That’s it Now you’re going to whisk that till it’s mostly dissolved Now we have two carrots Super quick pickle You’re going to either julen or very thinly slice these on a mandolin however you want to do it If you are going to julen get yourself a mandolin You can also do this with your knife And you’re going to slice this lengthwise I cut my carrots in half two carrots total Going to slice this into thin thin thin planks Careful not to hurt your hand I almost did just now So scary All right these guys here Then all you’re going to do is layer them up nicely And then you’re going to cut them lengthwise about the same width as they are thick so you end up with nice evenly sized little threads Now if you have a julen machine or like device use that This will take you some time if you don’t have practice doing it As you finish this add it to your pickle liquid Leave them in that until it’s time to serve Even if you do this at the very last minute just give them a light little toss That’s fine too So we’re pretty much done You don’t have to do anything else if you don’t want to But if you have time you want to add in some other toppings Whatever your vibe is you can get some green onions and you can just slice those Just slice them thin right stack them up like this and cut them into nice thin rounds Super simple Now another great topping would be avocado You don’t even show you how to do this hopefully but the way I like to do it take your avo cut it down the middle all the way around All right So now it’s been cut this way and do the exact same thing the other direction So you’ve now quartered it Pop her open Boom Boom the one that’s stuck inside What do you do give it a little love tap Boom Twist and remove If you’re going to peel these quarters please don’t peel towards the bottom Peel at the top Just makes it easier to peel I don’t know why Just the anatomy of the universe Then to slice you can use your knife or another knife held like a pencil if you want And just run along as thick or as thin as you’d like it to be You can even fan it out at this stage if you want There’s a possibility you finish this around the time that the rice cooker is done cooking Or maybe you’re really fast and you finish it beforehand Just chill Get your misin pla set up during that time Or if it’s taking you a little longer just go fluff your rice and let it sit on warm until you’re done prepping So your chicken’s cooked I know it doesn’t look great yet but it’s going to You’re going to give it one final coating of your glaze on just the top part Evenly divide that sauce on every single thigh Use all of it Don’t be shy And then all you’re going to do pop this under the broiler for about 1 to 3 minutes or until it’s caramelized and a little bit of charred on top Now finally we assemble and serve First a nice layer of your rice as much or as little as you like Your chicken which you’ll slice about a/2 inch thick and place it on top Your cooked vegetables your quick pickled carrots your avocado flaky sea salt your green onion optionally furake Wow look at this dude So pretty All the colors of the rainbow No Get a little piece of chicken Out of here dude It’s been a long time since I’ve made something like this and I’m mad at myself for not doing it sooner This was shockingly easy We made it before we even done cooking the rice It’s a whole meal If you’re hungry and you want a good lunch or a good dinner not only is this going to deeply satiate you and you are not going to be hungry after you eat this you’re going to feel good You’re going to feel light and airy You’re going to feel like you can float off into the sky like Zeus riding a lightning bolt to Mount Olympus and you’re shredded and your abs are vascular And but the best part about it is it tastes great The chicken’s juicy It’s not dry at all It’s got a little bit of tinge of sweetness and almost like a smokiness The spicy Fresno the garlickiness I mean that’s just the chicken The rice is beautifully cooked and the vegetables just kind of provide a nice fresh crunch some creaminess from the avocado The green onion adds of course some extra flavor and then little pops of acidity to cut any amount of richness to keep that bowl nice and fresh from the crunchy quick pickled carrot Dude you don’t need to add or take anything away from this bowl It is complete as is Within the amount of time that it takes to cook rice in a rice cooker you too can make this bowl It’s easy It’s healthy Customize it and uh enjoy Bye Subscribe