I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Thursday, January 12, 2023

Ponzu Chicken Rice Bowls

Rice bowls come together quickly, especially if you have leftover rice, for a delicious weeknight meal. And caramelized ponzu chicken gives it just enough of a tangy, citrus kick! Easily customizsable, just swap out any veggie you have like radishes, snow peas, you could add mango... the possiblities are endless!

cooked rice, enough for a serving in each bowl 
6 boneless, skinless chicken thighs (about 1 lb total)
2 tsps sesame oil
1 carrot, shredded
1/2 cup frozen/thawed edamame beans
1 bell pepper, sliced (should have used a red one here, to contrast carrot)
a few cashews for each bowl
zest of 1 small lemon
2 tbsps lemon juice
1/4 cup ponzu sauce (found in Asian specialty stores)
2 tbsps rice wine vinegar
1 tsp minced garlic
1/2 tsp sugar
pinch of salt
2 tsps toasted sesame seeds (other small mixed seeds optional)
1 tsp cornstarch

In a medium bowl mix juice and zest of lemon, ponzu sauce, rice wine vinegar, garlic, sugar and salt. Cut the chicken in 1 - 1 1/2" pieces and add to the bowl. Marinate for 20 minutes. Time enough to cook the rice if you don't already have some leftover.
After the 20 minutes, heat sesame oil in a large skillet. You don't want to crowd the chicken. Remove it from the marinade with a slotted spoon, reserving the marinade. Cook the chicken in hot sesame oil until no pink remains and some caramelization is happening. Remove to a plate.

Whisk cornstarch into the reserved marinade and pour it into the same skillet. Boil 2-3 minutes. It will thicken. After the boiling time you may want to add a little water depending on how thin or thick you want your sauce.

To serve, add a serving of rice to each bowl then add the chicken, vegetables and cashews. Drizzle with sauce and add seeds to garnish.
Makes 2-3 servings
Adapted from: simplyscratch.com

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