Ingredients
Scale
- 640g cooked jasmine or sushi rice
- 600g boneless skinless chicken thighs
- 3 tablespoons soy sauce
- 3 tablespoons maple syrup
- 120ml pineapple juice
- Fresh pineapple, diced
- Avocado, diced
- Edamame beans
- Carrot, julienned
- Sriracha for spice
Instructions
- Prepare the spicy mayo by mixing light mayonnaise with sriracha and water for drizzling.
- Make the sauce by whisking together soy sauce, maple syrup, Shaoxing apple vinegar, pineapple juice, tomato paste, sesame oil, and sriracha.
- Cook diced chicken in a non-stick frying pan with garlic and ginger until golden brown. Add the sauce to the pan and let it reduce until sticky on the chicken.
- Assemble individual bowls starting with rice topped with chicken and your choice of toppings (pineapple, avocado, edamame).
- Drizzle with spicy mayo before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 15g
- Sodium: 830mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For added crunch, serve with tortilla chips or crispy seaweed snacks. Use grilled tofu or shrimp as protein alternatives for variety.