Asian-inspired bowls are incredibly popular in Oz. This choose-your-own-adventure recipe leverages a fantastic Asian fermented seasoning, liquid shio koji, to umami-charge your chicken (it’s available online and in many grocery stores). I’m pairing it with a spicy peanut dressing, but you can enjoy it with a simple drizzle of olive oil and a splash of rice wine vinegar. Choose from the suggestions below to build your bowl. Note: I’ve included directions for grilling the chicken as well as stovetop cooking.
Ingredients
For the chicken:
- 4 boneless, skinless chicken thighs
- 4 tablespoons liquid shio koji
- Extra virgin olive oil
For the peanut dressing:
- 2/3 cup crunchy-style peanut butter
- 2 tablespoons extra virgin olive oil
- 3 tablespoons hoisin sauce
- 2 tablespoons freshly squeezed lime juice 1 tablespoon soy sauce
- 2 teaspoons chili-garlic paste or hot sauce 1 medium garlic clove, minced
- 2 teaspoons toasted sesame oil
- Up to 1/3 cup water
For the bowl, your choice of:
- Salad greens such as baby spinach and baby kale Cooked quinoa, brown rice, or riced cauliflower
- Bean sprouts
- Shredded carrot or red cabbage
- Shelled and cooked edamame
- Sliced cucumbers
- Thinly sliced red bell pepper
For toppings, your choice of:
- Thinly sliced green onion
- Sesame seeds
- Shredded nori or furikake
- Chopped peanuts
Directions
Step 1
Pat the chicken thighs dry and add to a bowl with the shio koji. Toss to coat evenly, cover, and refrigerate for at least 4 hours, up to 24 hours for deep flavor.
Step 2
To make the peanut dressing, blend the peanut butter with the olive oil to soften it, then add the rest of the ingredients, slowly whisking in water, as needed, to achieve a pourable consistency.
Step 3
To grill: When ready to cook, pre-heat your grill to medium-high. Pat the thighs with paper towels and brush lightly with olive oil. Lightly oil the grill grates, then grill the thighs for 4 to 5 minutes on each side until cooked through or an instant-read thermometer registers 165°F. Monitor the heat closely, as the shio koji will caramelize quickly and can burn if left unattended.
Step 4
For stovetop cooking: Heat a heavy-bottomed skillet over medium-high heat. When hot, add
3 tablespoons olive oil and the thighs, flat side down. Cook for 4 to 5 minutes or until deeply golden, flip, and cook 3 to 4 minutes more or until an instant-read thermometer registers 165°F. Monitor and reduce heat as needed if browning occurs too quickly.
Step 5
Let the thighs rest for 5 minutes before slicing into strips. Assemble your bowl with greens, grains, and vegetables, then add sliced chicken, toppings, and dressing.
Serves 2