Ginger-Glazed Chicken Rice Bowl with Quick-Pickled Cucumber

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 cup sushi rice
• 0.33 cup coconut aminos
• 3 tbsp mirin
• 4 tbsp rice vinegar
• 3 tbsp fresh ginger
• 3 garlic cloves
• 2 tbsp avocado oil
• 3 persian cucumbers
• 2 tsp sugar
• 1.5 tsp salt
• 4 scallions
• 0.25 cup crispy fried shallots(optional)
• 0.25 cup toasted pumpkin seeds(optional)

Instructions

1. 1

   Rinse the sushi rice until the water runs clear, drain, and cook in a rice cooker or pot with 2.25 cups water. When done, fold in 2 tbsp rice vinegar and 1 tsp sugar dissolved with a pinch of salt; keep covered.

2. 2

   Thinly slice cucumbers, toss with 1 tsp salt, and let drain 15 minutes. Squeeze dry, then dress with 2 tbsp rice vinegar and 1 tsp sugar.

3. 3

   Pat chicken thighs dry and season with salt. Heat avocado oil in a large skillet over medium-high and sear chicken 5-6 minutes per side until deeply golden and cooked through (165°F internal). Transfer to a cutting board.

4. 4

   Reduce heat to medium, add grated ginger and minced garlic to the skillet, and cook 30 seconds until fragrant.

5. 5

   Pour in coconut aminos and mirin, scraping up browned bits, and simmer 3-4 minutes until the glaze coats a spoon.

6. 6

   Slice the chicken and return to the pan, turning to coat in the glaze.

7. 7

   Fill bowls with seasoned rice, top with glazed chicken, pickled cucumber, sliced scallions, crispy fried shallots, and toasted pumpkin seeds. Drizzle remaining glaze over everything.