Bang Bang Chicken Rice Bowl

 INGREDIENTS

Bang Bang Sauce:

1 1/4 c. mayonnaise

2/3 c. Thai sweet chili sauce

2 Tbs. honey

2 tsp. sriracha (or other hot sauce, or just leave out!)

Chicken:

(if you want to make this recipe really easy, just cook up some frozen crispy chicken strips)

2 lbs. boneless, skinless chicken (breasts or thighs) cut into 1" cubes

2-4 Tbs. vegetable oil

1 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1/2 tsp. pepper

1 egg

1/2-1 c. milk

1-2 c. flour

Other ingredients:

rice and/or quinoa, prepared

red cabbage, thinly sliced

carrots (matchstick, or cut very small)

cucumber

avocado

pickled veggies

cilantro

sesame seeds

INSTRUCTIONS

Cook your rice/quinoa if you haven't already

Place the cut up chicken in a large bowl.  Sprinkle the paprika, garlic powder, onion powder, salt, and pepper, then toss the chicken to coat it in the seasonings.

In a separate bowl, whisk together the egg and milk.

Place the flour in another bowl.

Dip the chicken in the egg/milk mixture then roll in the flour until well coated.

Heat the oil in a large pan over med-high heat.  Fry the chicken in batches until done and crispy.  Add more oil to the pan as needed.  Be careful not to overcrowd the pan.

Combine the mayo, chili sauce, honey, and hot sauce.

Assemble the bowls:

Place chicken over the rice/quinoa.  Layer in whatever veggies you like.  Drizzle with sauce.  Toss everything to coat with sauce, and enjoy!

adapted from emilyrecipes.net

Borscht

 INGREDIENTS

6 c. + beef broth

3 extra beef bouillon cubes (or 3 tsp.)

2 c. cooked, shredded pork or beef

2 beets, peeled & grated

2 carrots, peeled & grated (matchstick carrots work great!)

2-3 potatoes, peeled and cut into bite sized pieces

1 onion, diced

2 cloves garlic, minced

1 bay leaf

3 Tbs. tomato paste

1/2 cabbage, sliced

1 tsp. white vinegar

1 tsp. salt

1/2 tsp. pepper

sour cream- for serving

INSTRUCTIONS

Add the broth, extra bouillon, meat, beets, potatoes, bay leaf, salt, & pepper to a large pot.  Bring to a boil, then lower the heat and simmer.

Meanwhile, heat 1 Tbs. oil in a pan over medium heat.  Add the onion and carrots.  Saute for about 7 minutes, then add the garlic.  Cook for 1 minute more, then add the mixture to the large pot of soup.

To the soup pot, add the tomato paste & cabbage.  Add more beef broth if needed.  Simmer until all the veggies are tender.  15-30 minutes. 

Add the vinegar.  Add more beef bouillon, salt, & pepper as needed.  

Serve with a dollop of sour cream and hearty bread.  We love this soup with molasses brown bread.

adapted from vikalinka.com