BBQ Chicken Bowl Recipe

How to make it

1. In a medium saucepan, combine jasmine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

    

   Tip: If you have a rice cooker, you can add the rice and water to the rice cooker instead and cook on the "white rice" setting.

2. While the rice cooks, season chicken thighs with salt and black pepper. Heat vegetable oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
3. In a small saucepan, combine Lee Kum Kee Smoky BBQ Sriracha Chilli Sauce, honey, and Lee Kum Kee Seasoned Rice Vinegar. Bring to a gentle simmer over low heat for 2–3 minutes, stirring frequently, until slightly thickened.
4. Brush the warm sticky glaze over the chicken during the last 2 minutes of cooking in the skillet, allowing it to caramelize slightly. Transfer chicken to a cutting board and let rest for 3 minutes before slicing into strips.

5. Divide cooked rice between 4 bowls. Top each with sliced chicken, shredded cabbage, shredded carrots, and avocado slices. Drizzle any extra sticky glaze over the bowls and sprinkle with green onions and toasted sesame seeds. Serve warm.

    

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