Description
Enjoy the irresistible flavors of Char Siu with this easy recipe for Chicken Rice Bowls topped with tender steamed bok choy. It’s a wholesome meal that brings the taste of your favorite take-out right to your kitchen.
Ingredients
- Boneless, skinless chicken thighs
- Hoisin Sauce
- Low-sodium soy sauce
- Honey or maple syrup
- Fresh garlic, minced
- Fresh ginger, grated
- Five-spice powder
- Non-alcoholic alternative for Shaoxing wine (chicken broth or vegetable broth)
- Red food coloring (optional)
- Cooked jasmine rice
- Baby bok choy
- Sliced green onions
- Toasted sesame seeds
Instructions
- Prepare the Char Siu Chicken:
- Cut the chicken into 1-inch thick strips or bite-sized pieces.
- In a medium bowl, whisk together the hoisin sauce, soy sauce, honey (or maple syrup), minced garlic, grated ginger, five-spice powder, and your chosen non-alcoholic alternative. If using, stir in the red food coloring until evenly combined.
- Add the chicken pieces to the marinade, tossing to ensure every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, preferably 4 hours or overnight.
- Cook the Char Siu Chicken:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, lightly greased.
- Arrange the marinated chicken in a single layer on the prepared baking sheet, reserving any extra marinade. Bake for 15-20 minutes, flipping halfway through.
- Transfer the reserved marinade to a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 2-3 minutes until slightly thickened.
- During the last 5-7 minutes of baking, brush the chicken generously with the thickened glaze. Continue baking until the chicken is cooked through (internal temperature of 165°F / 74°C) and caramelized.
- Remove the chicken from the oven and let it rest for a few minutes before slicing or serving.
- Steam the Bok Choy:
- Wash the baby bok choy thoroughly and halve them lengthwise.
- Place the bok choy in a steamer basket over simmering water. Cover and steam for 3-5 minutes until vibrant green and crisp-tender.
- Optionally, drizzle the bok choy with soy sauce and sesame oil after steaming.
- Cook the Rice:
- Prepare your jasmine rice according to package directions, rinsing thoroughly before cooking.
- Assemble the Bowls:
- Divide the cooked jasmine rice among serving bowls. Arrange the char siu chicken slices over the rice and add steamed bok choy.
- Finish with a sprinkle of sliced green onions and toasted sesame seeds. Optionally drizzle extra thickened marinade over the chicken.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Marinate the chicken overnight for the best flavor. Baste the chicken with the glaze frequently in the last few minutes of cooking for a sticky exterior. Use a meat thermometer to avoid overcooking.