Name: Chinese-Style Spicy Chicken Rice Bowl with Napa Cabbage & Carrot Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 6 medium carrots; 1.02 kg chicken breasts, boneless skinless; 710 ml chicken or vegetable broth; 1 small bunch green onions (scallions); 1 ½ medium heads napa cabbage; black pepper; brown sugar; chili-garlic sauce; mayonnaise; neutral vegetable oil; rice vinegar; salt

Chinese-Style Spicy Chicken Rice Bowl with Napa Cabbage & Carrot SlawChinese-Style Spicy Chicken Rice Bowl with Napa Cabbage & Carrot Slaw — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

6 medium carrots

1.02 kg chicken breasts, boneless skinless

710 ml chicken or vegetable broth

1 small bunch green onions (scallions)

1 ½ medium heads napa cabbage

black pepper

brown sugar

chili-garlic sauce

mayonnaise

neutral vegetable oil

rice vinegar

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, place vinegar, sugar, and salt in a large bowl. Whisk to combine the dressing.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl with the dressing.

Peel, trim, and using a julienne (or regular) peeler, peel carrots into thin noodle-like sticks. Add to the bowl.

Trim and cut green onions crosswise into thin pieces. Add half to the bowl, toss to combine the slaw, and set aside. (Reserve remaining green onions for serving.)

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and large dice. Season with salt and pepper.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and cook, stirring occasionally, until golden brown and cooked through, 7-8 minutes.

Meanwhile, place mayo, chili-garlic sauce, and vinegar in a small bowl. Whisk to combine the sauce.

When the chicken is done, add sauce to the skillet and stir to combine. Remove from heat.

To serve, divide rice, chicken, and slaw between bowls, then top with reserved green onions. Enjoy!

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