Makes 2 bowls.
Ingredients:
1 medium zucchini
1 cup asparagus stalks
lime for topping
1 cup uncooked white rice
1/2 cup soy sauce
1/3 cup sweet chili sauce
1 tablespoon rice wine vinegar
hemp seeds for topping
1 small cucumber
pickled onions for topping
1 tablespoon butter
avocado oil
salt and pepper
Method:
Rice: Rinse the rice in a strainer. Add to a pot with 2 3/4 cup water, 1 tablespoon of butter and a pinch of salt. Put the lid on and bring to a boil. Reduce to a low simmer and cook for 18 minutes. While the rice cooks, prepare the veggies. Heat a skillet over medium high heat. Coat the bottom of the pan in avocado oil and add the zucchini and asparagus. Season with salt and pepper. Cook until they begins to char, then add 1/4 cup soy sauce, rice wine vinegar and half the sweet chili sauce. Cook for just another minute, until the sauce starts to caramelize. Remove the veggies from the pan. Lower the heat to medium. Add a little more oil to the pan. Add the chicken and season with a little salt and pepper. Cook for 4-5 minutes on each side, until it's cooked through. Add the rest of the soy sauce and sweet chili oil. Let the sauce caramelize for a minute then remove the chicken. Assemble the bowl. Rice, chicken, cooked veggies, cucumber, pickled onions and a lime to add a little freshness!