Sweet and Spicy Asian BBQ Rice Bowl
Sweet and Spicy Asian BBQ Rice Bowl
ingredients
- 2 cups cooked jasmine rice
- 1 lb boneless, skinless chicken breast or extra-firm tofu
- 1 cup fresh pineapple, diced
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 1 small carrot, julienned
- 3 green onions, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
- Salt and pepper to taste
- For the Asian BBQ Sauce: - ¼ cup soy sauce - 2 tablespoons hoisin sauce - 2 tablespoons ketchup - 1 tablespoon rice vinegar - 1 tablespoon honey - 1 teaspoon sesame oil - ½ teaspoon garlic powder - ½ teaspoon ginger powder - ½ teaspoon sriracha sauce (optional, for added heat)
steps
- 1.
Preheat grill to medium-high heat. Season the chicken breasts or tofu with salt and pepper. Grill until cooked through, about 5-6 minutes per side for chicken or 3-4 minutes per side for tofu. Let it rest for a few minutes, then slice the chicken or tofu into strips.
- 2.
Heat vegetable oil in a large pan over medium heat. Add garlic and ginger, sauté for about 1 minute until fragrant. Add the bell pepper, zucchini, and carrot. Cook for 3-4 minutes until slightly tender.
- 3.
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic powder, ginger powder, and sriracha sauce (if using) to make the Asian BBQ sauce.
- 4.
Pour half of the sauce into the pan with the vegetables and cook for an additional 2 minutes until the vegetables are coated and slightly caramelized.
- 5.
In another small bowl, mix the remaining sauce with the diced pineapple.
- 6.
Divide the cooked rice among four bowls. Top each with grilled chicken or tofu, sautéed vegetables, and a generous scoop of the pineapple BBQ sauce.
- 7.
Sprinkle with chopped green onions.
- 8.
Serve the Sweet and Spicy Asian BBQ Rice Bowl immediately and savor the delightful blend of Asian and tropical flavors.
