Taste the Air-Chilled Difference®

Chicken & Vegetable Rice Bowl With Tangy Ponzu Sauce

Chicken & Vegetable Rice Bowl With Tangy Ponzu Sauce

Makes 8 bowls

  • 2 cups diced butternut squash
  • 2 cups broccoli florets
  • 1 tablespoon rice wine vinegar
  • 1 cup dark soy sauce
  • ¼ cup sweet chili sauce
  • Juice of 1 lemon
  • Juice of 1 lime
  • 2 tablespoons cornstarch
  • 2 Smart Chicken boneless skinless breasts, cooked and sliced
  • 4 cups brown rice, cooked
  • Kosher salt
  • White and black sesame seeds and sliced green onions for garnish (optional)

Fill a large pot with water and bring to a boil and season generously with salt. Boil the butternut squash for 5 minutes, then add the broccoli florets and cook for 2 more minutes. Strain the vegetables and set aside.

To a small saucepan, add the vinegar, soy sauce, sweet chili sauce, and lemon and lime juice and bring to a simmer.

Meanwhile, in a small bowl, combine cornstarch and 2 tablespoons of water to create a slurry. Once sauce is simmering, add the slurry and simmer until sauce thickens enough to coat the back of a spoon.

To serve, add a half cup of rice to each bowl and top with vegetables and chicken. Drizzle with sauce and sprinkle with sesame seeds and sliced green onions.