Chicken Rice Bowl

JP and I had Chicken Rice Bowl for supper last night.  It was pretty darn good!  It was so good, that I completely forgot to take a picture!  I had several similar recipes and decided to create my own marinade/sauce.  Enjoy~

Chicken Rice Bowl
serves 4

8 boneless, skinless chicken thighs with visible fat removed


1/2 c. soy sauce
1/2 c. white wine
1/4 c. frozen orange juice concentrate
1/4 c. honey
1 T. sesame oil
4 green onions, sliced (white and green part)
4 cloves garlic, pressed
1 inch piece ginger, shredded

2 c. cooked rice, any type
2 c. steamed broccoli 


In a large Ziploc type bag, combine the soy, wine, OJ concentrate, honey, oil, green onions, garlic and ginger.  Mix well.  Add the chicken thighs.  Squeeze most of the air out of the bag and seal.  Refrigerate for 2-24 hours.  Preheat oven to 350*.  Remove from the refrigerator.  Spray a 9x9 pan with cooking spray.  Pour the chicken and marinade into the pan.  Make sure the chicken is all bone side up or bone side down...it doesn't matter, as long as all the pieces are the same.  Cook for 20 minutes, remove from oven and turn the chicken over.  Bake for 15-20 more minutes, making sure the sauce doesn't burn.  Remove from the oven.

In 4 pasta size bowls, spoon 1/2 c. of cooked rice into each bowl.  Add 1/2 c. of steamed broccoli.  Place 2 chicken thighs on top and pour cooked sauce over it all.  Enjoy~

You can substitute other steamed veggies rather than broccoli, or even use a veggie mixture.  You could also substitute boneless, skinless chicken breasts, but if you use them, the chicken won't be as flavorful or juicy. 

Tip:  Ginger...fresh ginger is awesome!  An easy way to peel ginger is to use a spoon (just a regular teaspoon!) just like a potato peeler.  A spoon gets into those little corners and just takes off the thin skin.  I use a Kycera grater.  Watch out, those spikes are sharp and will cut you!