Char Siu Chicken with Coconut Rice Bowls
Ingredients:
For the Char Siu Chicken:
2 lbs boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon five-spice powder
1/4 teaspoon red pepper flakes (optional)
For the Coconut Rice:
2 cups jasmine rice
1 cup coconut milk
1 cup water
1/2 teaspoon salt
1/4 teaspoon ground turmeric (optional)
For the Bowls:
1/4 cup chopped peanuts
1/4 cup chopped cilantro
Lime wedges, for serving
Instructions:
Marinate the Chicken: In a large bowl, combine the chicken, soy sauce, honey, rice vinegar, garlic, ginger, five-spice powder, and red pepper flakes (if using). Mix well and marinate for at least 30 minutes, or up to 24 hours.
Cook the Chicken: Grill or pan-fry the chicken until cooked through and slightly charred, about 5-7 minutes per side. Let the chicken rest for a few minutes before slicing.
Cook the Rice: Bring the coconut milk, water, salt, and turmeric (if using) to a boil in a saucepan. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Assemble the Bowls: Divide the rice between two bowls. Top with the sliced chicken, peanuts, and cilantro. Serve with lime wedges.
Tips:
For a spicier dish, add more red pepper flakes to the marinade.
You can use any type of rice you like, such as brown rice or jasmine rice.
Serve the bowls with your favorite sides, such as kimchi, pickled vegetables, or a green salad.