There’s something special to be said about a food bowl that is packed with subtle, yet robust flavors and leaves not a single vestige of guilt anywhere in your conscious. I love that. Even better is, its simple and literally took me minutes to make.
what are the odds, that you have chicken at home sitting in the freezer, just waiting… on you. But, how many ways can you make chicken? Or chicken and rice? How ever-so-popular is chicken and rice that you don’t have to even have to think twice that you them both, in your home, just waiting….on you?
Whatever, it’s amazinggg! And what’s even more amazing, is when you can make a delicious chicken and rice dish in less than 20 minutesss!
A deliciously sweet glazed grilled chicken, served with crisp sautéed cabbage and grilled red peppers. Adding brown rice to keep it light, but still filling, gives me great satisfaction. Chicken & Rice. Food & satisfaction.. #winning.
this recipe was cooked with three chicken thighs, should your meal require more or less seasoning, due to the number of those you are serving, be confident and trust your judgment. This is where the love comes in, but just a suggestion – Chinese 5 spice does not require much to enjoy the flavors, a little goes a long way! Like…. a long, long way.
Alexanderia at 7TH AND BOURBON
Chinese Five Spice Chicken + Brown Rice
10 minPrep Time
15 minCook Time
25 minTotal Time
½ head of white cabbage, chopped
1 carrot, finely shredded
½ red bell pepper, cut into thick strips for grilling
2 tablespoons of sweet Thai chili sauce
1/8th of a teaspoon of unagi (eel) sauce
1/8th of a teaspoon of srirach red chili sauce
½ tablespoon of seasoning salt
¼ teaspoon of Chinese 5 spice
½ teaspoon of garlic salt
pinch of pepper
pinch of salt
After seasoning chicken thighs with ½ tablespoon of seasoning salt, ¼ teaspoon of Chinese 5 Spice, ½ teaspoon of garlic salt and a pinch of pepper, let rest for about 20-30 minutes prior to grilling.
in a large saucepan, warm a tablespoon of olive oil, adding chopped cabbage and shredded carrots. After folding for several minutes, add just a pinch of salt and pepper, or - keep it au natural 😉
in a small bowl, whisk 2 tablespoons of sweet Thai chili sauce, 1/8th of a teaspoon of unagi sauce and 1/8th of a teaspoon of sweet Thai chili sauce and set aside. Grill the chicken thighs until they are perfectly golden brown on the inside and juicy on the inside. Try your best not to let the juices escape.
Lightly toss the chicken in your sweet thai chili sauce mixture and serve with sautéed cabbage and carrots over brown rice.