This might just become your new favorite quick dinner recipe. I mean, who doesn’t love a good grain bowl? Separate components come together in perfect harmony, layering bold flavors and contrasting textures. Perfectly cooked, soy-kissed chicken thighs pair beautifully with a refreshing cucumber and radish salad, all topped with a creamy sesame-ginger sauce. Everything nestles on a bed of fluffy steamed rice, ready to soak up every last bit of saucy goodness.
The best part? This recipe is delightfully simple to pull together in just 30 minutes. The boneless chicken thighs get a quick toss in just soy sauce and sesame oil before heading to the oven, leaving you plenty of time to prep the rest.
First, I whip up a base sauce of soy sauce, fresh ginger, garlic, sesame oil, and a little maple syrup for just the right touch of sweetness. This multitasking sauce does double duty: part of it gets tossed with the cucumber salad, while the rest gets transformed into a creamy topping with a swirl of nutty tahini. And because I believe in making every drop count, I stir those savory chicken pan juices into the sesame sauce for an extra layer of schmaltzy deliciousness.
If you’re a fan of a little heat, don’t forget the chili crisp. A drizzle over the top brings a fiery kick that elevates every bite. Whether it’s dinner for one or a crowd-pleasing meal, this bowl is a guaranteed win.
Did you try this? Let me know how it went in the comments below.
