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Hot and Sour Rice Bowls

Developed by Jack Achenbach, RDN, LD

This week was rice bowl week! However, this was the best one yet. The combination of hot habaneros and sour rice wine vinegar are a match for success. Not to mention the bright colors to get any mouth watering.  It's quick, it's easy, and it's delicious. What else could you ask for? But get creative! Use marinated steak or tofu for a different protein. Or add sesame oil for a smooth umami flavor. No matter what you do, give it a try, and eat your heart out. 

Servings: 5

Serving Size: 1 cup 

Prep Time: 15 minutes

Ingredients:

Long grain brown rice

Water

Soy sauce

Rice wine vinegar

Salt

Turmeric

Romaine lettuce

Mint leaves

Green onion

Radishes

Habanero

Rice wine vinegar

Lime juice

Boneless chicken thighs

Soy sauce

Rice wine vinegar

Brown sugar

Salt

White pepper

Ground ginger

Onion powder

Chili garlic sauce

Carrots

Water

Salt

Granulated sugar

Cinnamon

Rice

3 c.

6 c.

6 T.

6 T.

1 t.

3 T.

Mint Salad

6 c.

24 E.

12 E.

6 E.

1 E.

3/4 c.

6 T.

Chicken

12 E.

1/2 c.

1/4 c.

1/4 c.

2 T.

1 t.

1 t.

1 T.

3 T.

Carrots

2 lbs.

2 c.

1/4 c.

1/2 c.

1/2 t.

Directions:

For the rice, combine all ingredients in a medium size pot and bring to a boil. Cover and allow to simmer for 20 minutes. 

For the mint salad, combine all ingredients in a small bowl. 

For the mushrooms, over medium-high heat combine all ingredients and sautée for 10 minutes until soft and deep brown. 

For the chicken, combine all ingredients and marinade for 1 hour. Over medium-high heat sautée for 5 minutes. Reduce heat to medium low, cover pan and let braise for 30 minutes. 

For the carrots, julienne carrots and set aside. In a small sauce pan combined remaining ingredients and bring to a boil. Add carrots and turn off heat. Allow to soften for 10 minutes. 

 

To Serve:

Top rice with chicken, then the mint salad, followed by the pickled carrots!

 

Cooking note:

Prepare the mint salad just before serving to prevent it from wilting!

 

Storage Instructions:

Store ingredients separately in airtight containers and refrigerate.

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© 2023 by Jack Achenbach

 

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