Go Back
–+ servings
teryaki chicken thigh bowl thai fusion recipe
Print

Island Thai Chicken Bowl

Marinated chicken thighs in bright turmeric-ginger glaze served over rice noodles with sautéed veggies and carrot salad.
Course Main Course
Cuisine Thai, Thai Fusion
Keyword 45 minute dinner ideas, dinner recipe inspo, easy dinner recipe, teryaki chicken recipe
Prep Time 20 minutes
Cook Time 25 minutes
Marinade time 3 hours
Total Time 3 hours 45 minutes
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