Zesty + Spicy Chicken Fusion Bowl

• total time: 43 minutes

Ingredients

These chicken thighs come out so good & the tangy slaw, express pickled onions, and creamy zesty sauce takes it to the TOP! Use regular rice or my high protein low carb Kaizen rice for an additional 20g protein a serving!

Full recipe below! And, comment “COOKBOOK” below & I’ll DM you the link to preorder my upcoming hardcover cookbook!

Here’s how I made it:

Directions

Add 2 lb chicken thighs to a bowl, drizzle with 1 tbsp avocado or olive oil, 2 tbsp soy sauce, & 2 tbsp rice vinegar. Season with 2 generous pinches of salt & pepper, 1/2 tbsp each of 5 spice, garlic powder, onion powder, & chipotle powder, and finally, 1/2 tsp cayenne powder for a kick. Mix well & let marinate for 30mins.

While that’s going, get the express pickled onions going. Thinly slice 1 red onion. Add it to a bowl with the juice of 2 limes, pinch of salt, & 1 tbsp chile lime seasoning. Mix well, let it sit, & stir every few mins.

Make your slaw by shredding 1/2 small purple cabbage and 3 carrots. thinly slice 3 Persian cucumbers, chop a large handful of fresh cilantro & dice 2 scallions. Add to a bowl.

For the slaw sauce, mix 5 tbsp mayo, 1.5 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or powdered monkfruit, 1 tsp minced garlic, & the juice of 1 lime. Toss most of the sauce into the slaw & save some for later.

Cook your chicken by heating a pan to medium. Add chicken & cook for 3 mins on the first side, flip, cover, & cook for another 7 mins. Flip again, cover, and turn off the heat. Let it sit for a few mins to so the juices distribute evenly

Prepare your base. I used my @kaizenfoodco rice to keep this high-protein & low-carb, but regular rice, quinoa, or cauli rice work!

Now, assemble your bowls! Add your Kaizen rice base, some slaw, sliced chicken, pickled onions, drizzle with a spoon or two of reserved sauce, fresh cilantro, sesame seeds & avo.

If you try it, be sure to let me know on SHREDHAPPENS!