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Recipe courtesy of Molly Yeh

Citrus Chicken Rice Bowls

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  • Level: Easy
  • Total: 2 hr 25 min (includes marinating and pickling time)
  • Active: 35 min
  • Yield: 2 servings
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To Serve:

Steamed Brown Rice:

Daikon and Carrot Pickles:

Sriracha Aioli:


  1. For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
  2. Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
  3. To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!

Steamed Brown Rice:

  1. Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.

Daikon and Carrot Pickles:

  1. Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.

Sriracha Aioli:

  1. Mix mayonnaise and sriracha together in a small bowl.

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