It’s nice to be back. Three months of cookbook writing and I am ready to get back to making recipes for my website. The process isn’t over and I’m still going back and forth with edits, but I can tell you that I threw so much of myself into those recipes, I hope you love them as much as I do.
So, basically after cooking only one type of cuisine for 3 months, my family is thrilled that I am going back to my worldly ways and breaking out the soy sauce again. My husband is a sucker for any food that has soy sauce in it.
And I’m obsessed with “bowls”. I have been for a long time. In fact, my daughter and I started a cookbook on just this topic a few years back. It never manifested into anything, but the fascination is still there.
I’m definitely not one of those “my food can’t touch” people. I LOVE my food to touch. I love when all the flavors come together. I can tell you though, my kids would have you thinking we took the “food can touch” philosophy to an entirely new level. They are mixers. Put it in a bowl and they will mix it up. I think I’ve said it before, my kids are not picky eaters – the weirder their food looks, the more they like it.
This though, it’s delicious. So much of it is made ahead of time, it’s great for a 30 minute meal, if you do the prep beforehand. I’m not going to kid you, there’s a few steps to get everything done, but it’s super easy.
Here’s how you make it:
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Grilled Asian Chicken Bowls with Lime Slaw and Mango
Ingredients
For the marinated asian chicken:
1 pound boneless skinless chicken tenders (or chicken breasts, cut into strips)
2 tablespoons lower sodium soy sauce
2 teaspoons sesame oil
1 clove garlic, grated
1 teaspoon grated fresh ginger
For the coleslaw:
8 ounces finely shredded coleslaw mix
Juice of 1 lime
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
For the sauce:
3 tablespoons honey
1 tablespoon soy sauce
1/2 tablespoon rice wine vinegar
For the Bowls:
2 cups cooked white or brown rice (or you could use quinoa)
1 fresh mango, peeled and cut into cubes
1 sliced scallion
1 tablespoon sesame seeds
Instructions
Place the chicken and marinade ingredients in a sealable plastic storage bag and keep in the fridge for at least 1 hour up to 3 hours.
Place all the slaw ingredients into a serving bowl, stir, and cover. Let sit in the fridge for at least 30 minutes
In a small saucepan over low heat, add sauce ingredients and allow to come to a simmer. Once it’s simmering, stir continuously to keep it from bubbling up. Simmer for 3 minutes and then transfer to a small container and keep in the fridge until you are ready to eat.
Cook your rice of choice according to package directions.
Heat an indoor or outdoor grill to medium high heat and add chicken strips to the grill. Cook on one side for 4-5 minutes. They will easily pull away from the grill when they are ready to be turned. Cook on the other side for 4 minutes. Chicken is done at 165°F on a digital thermometer.
To Assemble your bowls:
Cut chicken into 1/2″ pieces. Visually split your bowl into fourths – with chicken, slaw, rice, and mango occupying the 4 quarters. Garnish with sesame seeds, scallions, and a drizzle of the honey soy sauce.
Notes
The slaw and sauce can both be made earlier in the day. The slaw needs time to sit and allow the salt to pull the water out of the cabbage.
You can save more time by using the pre-cooked packets of rice instead of making your own on the stovetop.