Healthy Rice Bowl with Spicy Peanut Sauce and Yakitori Chicken

Ingredients

3 grams cups of rice or 630 grams, medium or short grain

3 milliliters cups of water or 710 milliliters

3 grams tablespoons of granulated sugar or 42 grams

3 grams tablespoons of soy sauce (for peanut sauce) or 50 grams

2.5 grams tablespoons of white vinegar or 36 grams

2 grams tablespoons of sriracha or 33 grams

3/4 grams cup of smooth peanut butter or 229 grams

1 clove clove of garlic, grated

1/4 milliliters cup of water, if needed or 60 milliliters

1 grams teaspoon of cornstarch or 4 grams

1/4 grams cup of soy sauce (for glaze) or 67 grams

1/4 grams cup of white vinegar or 55 grams

3.5 grams tablespoons of honey or 53 grams

2 grams teaspoons of cornstarch or 8 grams

2 grams teaspoons of water or 9 grams

6 thighs chicken thighs boneless, skinless

1 To Taste salt and pepper to taste

4 eggs eggs whole

1 cucumber cucumber

2 carrots carrots large

1 lime lime juice of

1/2 grams teaspoon of sesame oil or 3 grams

1 avocado avocado

Equipment

Rice cooker

Small pan

Small pot

Pot of boiling water

Ice bath

Wooden skewers

Grill

Mandolin

Directions

Wash 3 cups (or 630 grams) of medium or short grain rice by placing it in a large fine mesh sieve set over a large bowl. Fill with water, agitate, pour out the water. Repeat one to two times.

Lightly drain the washed rice and pop it into a rice cooker.

Add 3 cups (or 710 milliliters) of water to the rice cooker. Close and turn on the cooker.

To make peanut sauce, add 3 tablespoons (or 42 grams) of granulated sugar, 3 tablespoons (or 50 grams) of soy sauce, and 2.5 tablespoons (or 36 grams) of white vinegar to a small pan. Stir and heat until dissolved.

Mix in 2 tablespoons (or 33 grams) of sriracha, 3/4 cup (or 229 grams) of smooth peanut butter, and 1 grated clove of garlic until well combined.

If the peanut butter mixture seizes, whisk in 1/4 cup (or 60 milliliters) of water and 1 teaspoon (or 4 grams) of cornstarch until smooth.

For a glaze, get a small pot and add 1/4 cup (or 67 grams) of soy sauce, 1/4 cup (or 55 grams) of white vinegar, and 3.5 tablespoons (or 53 grams) of honey. Bring to a boil over medium-high heat and reduce for one minute.

Make a slurry by combining 2 teaspoons (or 8 grams) of cornstarch and 2 teaspoons (or 9 grams) of water.

Add three-quarters of the slurry to the boiling glaze. Stir and let it boil for 30 seconds or until thickened. Add more slurry if needed to reach a teriyaki glaze-like thickness.

Boil 4 whole eggs in a pot of boiling water over medium-high heat for exactly 6 minutes and 30 seconds. Immediately remove from the water and place in an ice bath until warm but not hot, about 5 minutes.

Gently crack the shell all over the egg and peel under a light stream of water.

Cut the peeled eggs in half.

Slice cucumber into coins or mandolin lengthwise slices.

Julienne 1 or 2 large carrots.

Toss julienned carrots with salt, juice of 1 lime, and 1/2 teaspoon (or 3 grams) sesame oil.

Cut 6 boneless, skinless chicken thighs into one-inch pieces and skewer them onto wooden skewers.

Lightly grease the chicken pieces with spray oil and season generously with salt and pepper on all sides.

Preheat a grill to medium-high heat.

Cook the chicken skewers for about 5-10 minutes, turning every minute or so.

Brush chicken skewers with glaze on all sides and blast on high heat to caramelize. Remove immediately to prevent burning.

Fill a bowl with the desired amount of rice and add 1 or 2 chicken skewers per plate. Lay on top julienned carrots, sliced cucumber, and peeled, cut eggs.

Add a generous dollop of spicy peanut sauce and optionally, some crushed toasted peanuts on top.

Add sliced avocado to your bowl.

If there's any leftover glaze, drizzle it over the chicken skewers.