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Our Vietnamese-inspired rice bowl is packed with zingy spice thanks to a sauce of citrusy ponzu and spicy sambal oelek that is first tossed with nutty brown rice, then drizzled over the finished dish. Perfectly seasoned tomatoes and a garnish of lime adds even more zesty flavor to our marinated vegetable slaw and shredded chicken that tops the rice.

Ethan Mick

with Marinated Vegetables & Sambal Sauce

Chicken & Brown Rice Bowl

Boneless, Skinless Chicken Breasts

Lime

Cabbage

Cocktail Tomatoes

Rice Vinegar

Carrots

Vegetarian Ponzu Sauce

Sambal Oelek

Sesame Oil

Brown Rice

Ingredients

Fill a medium pot with water; add **a big pinch of salt**. Heat to boiling on high. Once boiling, add the **rice** and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Quarter the **tomatoes**. Place in a bowl; drizzle with olive oil and season with salt and pepper. Cut out and discard the core of the **cabbage**; thinly slice the leaves. Peel the **carrots**; grate on the large side of a box grater. Quarter the **lime**. In a bowl, combine the **prepared cabbage and carrots** and **the juice of 2 lime wedges**. Drizzle with olive oil and season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Prepare the ingredients & marinate the vegetables:

While the vegetables marinate, pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, using two forks, carefully shred into bite-sized pieces.

Cook & shred the chicken:

While the chicken cooks, in a bowl, combine the **vinegar**, **ponzu sauce**, **sesame oil**, and **as much of the sambal oelek as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Make the sauce:

Add **half the sauce** to the pot of **cooked rice**. Stir to combine; season with salt and pepper to taste. Serve the **finished rice** topped with the **seasoned tomatoes**, **shredded chicken**, and **marinated vegetables** (including any liquid). Drizzle with the **remaining sauce**. Serve with the **remaining lime wedges** on the side. Enjoy!