Chicken & Vegetable Rice Bowl With Tangy Ponzu Sauce
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 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.