I am so over winter. This time last year, I was super pregnant and there were baby showers to attend and gifts to sort through and tiny baby laundry to wash and organize. All that nesting made winter fly by last year, but this year? This year we have had every illness under the sun. I do not know how you daycare parents make it through winter with your sanity in tact. I have so much respect for you. Kids are like germ sponges, which honestly seems like an oxymoron. Aren’t all sponges germ sponges? I digress.
Winter is terrible. I realize there are a lot of beautiful metaphors for winter and in my better moments I appreciate them, but this is not one of my better moments.
I am so desperate for a taste of warmer weather that I was willing to freeze my ass off to grill the chicken make these Poke Inspired Bowls. I love a good poke bowl, but Jeff hates sushi and generally doesn’t love Asian cooking thanks to an unforgettable weekend in seminary that involved a bad batch of fried rice and a whole school of boys with food poisoning. I can’t say I blame him but I love Asian food of all kinds so we’re slowly working through his trauma with some gentle exposure therapy. These bowls, which Jeff loves, are a combination of steamed rice, fresh veggies, grilled chicken and a peanut sauce that is to die for. They’re the perfect combination of flavors, textures and temperatures. Plus, you can adjust the level of spice to your liking. Also, they’re perfect for meal prep. On meal prep day I marinate the chicken, chop the veggies, steam the rice, and make the sauce. That way when I’m ready to pull out this show stopper, all the hard work is already done. So without further ado, I give you Poke Inspired Rice Bowls.
Poke Inspired Rice Bowls
A fresh blend of grilled chicken, fresh veggies and rice, topped with a savory peanut sauce.
Ingredients
Chicken
2 lbs boneless skinless chicken breasts/thighs
1/3 c. soy sauce
1/4 c. rice wine vinegar
1 tbsp sriracha
2 Cloves of Garlic
1 tbsp Grated Ginger or 2 of the frozen cubes
Peanut Sauce
1/2 c. Peanut Butter
1/2 c. soy sauce
1/4 c. rice wine vinegar
Sriracha to your desired spice level
1/4 c. Sesame Oil
Veggies
Red Peppers
Cucumber
Green Onion
Red Onion
Avocado
Carrots
Mango
Cilantro
Directions
Prep
Just blend the marinade. You’re going to do enough chopping. Let the blender do the heavy lifting for once. I like to put the chicken in a Tupperware container or baking dish large enough that each piece can soak up the marinade. Pour the marinade over the chicken, snap on the lid and give it a little shake. Put it in the fridge and forget about it.
Chop your vegetables in to small pieces. How small? Small enough that when you mix everything together you can get some veggie confetti in every bite. I store mine separately in food prep containers and they stay fresh for up to a week. The veggies I’ve listed are our favorites, but you can use anything your heart desires.
Make the peanut sauce. Don’t bother cleaning out the blender. Just go ahead and dump everything in and blend that shit.
Make your rice. I use 2 cups of Trader Joe’s Jasmine rice and for the liquid I use 1 can of coconut milk and 1 can of water. It’s just about the perfect amount of liquid and it makes the rice extra special. Pack it up in a big old container to use later.
Game Time
Get out all your goodies while you let the grill heat up. I like to oil my grates before I put the chicken on just to make sure it doesn’t stick. I learned this little trick from my Dad, the real grill master.
Once your grill is on medium heat, grill the chicken for about __ minutes per side or until it’s cooked through. If you’re not sure it’s cooked through, touch test it with your finger. Stretch your hand open wide and press your finger against the fleshy part between your thumb and wrist. It should feel firm without much give. Now do the same to your chicken. If it feels the same, it’s done.
Let your chicken rest for at least 10 minutes. If you cut into it now, you will ruin all the hard work you’ve done. Instead of juicy, flavorful chicken, it will be so dry and tasteless even the peanut sauce can’t save you.
While the chicken rests, reheat your rice (I do it in the microwave), mix up your sauce and set up your veggie station. If the sauce has gotten thick after hanging out in the fridge, zap it in the microwave for 30 seconds at a time and/or add a splash of water until it’s thin enough to drizzle, but still thick enough to hug the good stuff.
After the chicken is well-rested, chop it into bite sized chunks and get ready to assemble.
Build your bowls. Rice on the bottom, chicken in the center, a rainbow of veggies around the sides, a generous drizzle of peanut sauce and a sprinkle of cilantro.