Island Thai Chicken Bowl
Marinated chicken thighs in bright turmeric-ginger glaze served over rice noodles with sautéed veggies and carrot salad.
Servings 3
Calories 620kcal
Ingredients
Glaze:
- 3 stocks green onions chopped
- 1 tbsp fresh ginger minced
- 1 tbsp fresh turmeric minced (for color)
- 6 cloves garlic minced
- 1/4 cup coconut sugar (or brown sugar)
- 1/4 cup coconut aminos (or soy sauce)
- 1 tbsp fish sauce
- 2 tbsp chili oil (adjust based on spice tolerance)
- 2 tbsp rice vinegar
- 1/2 orange juiced
- 1 lime juiced
- 2 tsp celtic salt
- 2 tbsp fresh cracked black pepper
- 1-2 tbsp hot water (as needed)
Chicken:
- 4-6 boneless chicken thighs
- 2 tsp Himalayan salt
- 2 tbsp fresh cracked black pepper
- 2 tsp dried ginger
- 2 tbsp garlic powder
Rice Noodle:
- 1 bundle bok choy choppped
- 1/2 white onion
- 2 cloves garlic minced
- 2 stocks green onion chopped
- 1 tbsp grass-fed butter
- 1 carton shiitake mushrooms sliced
- 4 oz millet and brown rice noodles (I use Lotus Foods brand)
- 2 tbsp coconut aminos
Ribbon Carrot Salad:
- 4-6 large carrots thinly sliced with a mandolin or peeler
- 1 tbsp coconut aminos
- 1 tsp himalayan salt
- 2 tbsp fresh cracked black pepper
- 1 tsp glaze
- 1 tbsp chopped cashews
- 1 tbsp sesame seeds
Toppings:
- 3-6 tbsp pickled red onion
- 2 plantains sliced (should have brown spots on outside)
- 1 large haas avocado sliced
- 2 tbsp chopped cashews
- 1 tbsp fresh cracked black pepper
- 1 tbsp fresh cilantro chopped
- 1-3 tbsp chili oil (adjust based on spice tolerance)
- 3 lime wedges
- 1 tbsp sesame seeds
Instructions
Chicken:
- Mix glaze ingredients in a small saucepan over low heat. Bring glaze to a simmer, then set aside to cool. Pour half of the glaze over chicken thighs and let marinate in the fridge for a minimum of 3 hours.
- Cook chicken on cast iron over medium-low, 6 min per side, basting with extra glaze.
Rice Noodles:
- Boil rice noodles and set aside.
- Sauté bok choy, onion, garlic, green onion, butter, and mushrooms. Once mushrooms are reduced and onions are translucent, add cooked rice noodles + 1 tbsp coconut aminos or soy sauce.
- Season with salt and pepper.
Carrot Ribbon Salad:
- Thinly slice carrots – I like to use a potato peeler. Toss with coconut aminos, garlic, salt, pepper, 1 tsp glaze, cashews, and sesame seeds.
Plantains:
- Peel and slice plantains into 1/2 inch rounds.
- Add a 1/4 inch layer of avocado oil to your frying pan. Fry plantains in pan over medium heat until plantains caramelize (about 2 minutes a side). Set aside on a paper towel or cloth.
Assemble Bowl:
- Add rice noodles to the bottom, covering 1/2 of your large bowl. Add your carrot salad next to the noodles (covering 1/3 of your bowl). Then 2 chicken thighs in between the carrot salad and noodles.
- Top with sliced avocado, plantains, pickled red onion, cashews, sesame seeds, pepper, cilantro, and lime. Finish with a drizzle of chili oil and glaze.
- Enjoy!
Notes
- Marinate for 3-6 hours for best flavor. Don’t marinate overnight because the enzymes in the coconut aminos will break down the chicken.
- Adjust chili oil based on heat preference.
- Make sure plantains have a few brown spots – this way they’re sweet and can caramelize while cooking.
- A few edits I didn’t do but I think would be delicious: Adding sliced cucumber to the carrot salad and adding a slight sprinkle of chopped lemon grass to the finished bowl.
- I won’t judge if you lick the plate after eating; it’s that good!
- Enjoy!
Nutrition
Serving: 3g | Calories: 620kcal | Carbohydrates: 52g | Protein: 45g | Fat: 28g | Sugar: 12g