Thai Inspired Chicken Rice Bowl *super easy*

Ingredients

• 500 g Chicken Thighs, boneless skinless (cut into bite‑size pieces)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 1 Tbsp Oyster Sauce (adds umami depth)
• ½ tsp Black Pepper (freshly ground)
• 1 Tbsp Honey (light honey works best)
• 2 cloves Garlic (minced)
• 1 tsp Thai Chili (or bird's eye chili) (finely chopped; adjust to heat preference)
• 1 Tbsp Fish Sauce (authentic Thai flavor)
• 2 Tbsp Water
• 1 tsp Sugar (white granulated)
• 3 Tbsp Lime Juice (freshly squeezed (about 1 lime))
• ¼ cup Cilantro (roughly chopped)
• 2 cups Cooked Jasmine Rice (fluffy, warm)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken thigh pieces with soy sauce, oyster sauce, black pepper, and honey. Toss until every piece is evenly coated.

   Time: PT5M

2. Prepare the Lime‑Garlic Sauce

   In a separate bowl whisk together minced garlic, chopped Thai chili, fish sauce, water, sugar, and lime juice. Stir in the chopped cilantro just before serving.

   Time: PT5M

3. Pan‑Fry the Chicken

   Heat the skillet over medium‑high heat, add a thin drizzle of oil, and place the marinated chicken in a single layer. Cook 6‑7 minutes on the first side, then flip and cook another 6‑7 minutes until the exterior is golden brown and the interior reaches 75 °C (165 °F).

   Time: PT13M

   Temperature: Medium‑high heat

4. Assemble the Bowl

   Place a serving of warm jasmine rice in each bowl, top with the sliced chicken, and drizzle generously with the lime‑garlic sauce. Garnish with extra cilantro if desired.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g