Chicken Rice Bowl

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken breast, thinly sliced

• 1 tablespoon cornstarch

• 1 tablespoon, plus 1/3 cup reduced sodium soy sauce

• 2 tablespoons extra virgin olive oil

• Black pepper

• 3 tablespoons orange juice

• 1/4 cup honey

• 1 tablespoon chopped fresh ginger (or ginger paste)

• 2 cloves garlic, chopped (or minced garlic)

• 3-4 cups cooked rice

• Cucumber, spinach, avocado, kimchi, and fried wontons – for serving (optional toppings)

DIRECTIONS

1. Preheat the oven to 425° F.

2 On a large sheet pan, toss the chicken with 1 tablespoon soy sauce and 1 tablespoon orange juice. Season with pepper. Sprinkle the cornstarch over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes.

3. To make the sauce. In a bowl, whisk 1/3 cup soy sauce, 2 tablespoons orange juice, honey, garlic, and ginger.

4. After the chicken has cooked for 15 minutes, pour the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.

5. To assemble, add the rice to bowls, top with cucumber, avocado, spinach, chicken, kimchi, green onions, and a big handful of fried wontons. Drizzle with spicy mayo & enjoy!

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