Spring Roll Rice Bowls
2 cups Basmati rice
8 chicken thighs marinated in my citrus lime chicken
cabbage red + regular
Sweet garlic + lime dressing
1/3 cup canola oil
1/3 cup lime juice
1/4 cup soy sauce
2 Tbsp. rice vinegar
1/4 cup brown sugar
2 garlic cloves, crushed
Cook rice as package directs.
Slice vegetables and set aside.
An hour ahead of time mix up your marinade and marinate
chicken for 1-2 hours. In a hot skillet fry the chicken thighs until done.
Slice while hot and return to your skillet to keep warm.
Blend dressing ingredients well with a stick blender.
To assemble; start with a bed of rice, then top with chicken and vegetables.
Drizzle with dressing and sprinkle with cilantro.
It's fun to eat with all the textures and colors.