Chef Anne Klingler
This plant-forward chicken and rice bowl is highlighted with a creamy Thai sauce made with coconut milk, yogurt, ginger, basil and cilantro. Chef Klinger entered the recipe in the 2018 Neighborhood to Nation Contest, a recipe competition that recognizes smaller independent restaurants, and it was named a finalist.
3½ cups coconut milk
1½ cups loosely packed basil leaves
¾ cup loosely packed cilantro leaves
2 tbsp. sugar
2 tbsp. molasses
2 tbsp. finely chopped garlic
2 tbsp. grated fresh ginger
2 tbsp. Sriracha
1 tbsp. ground black pepper
2 tsp. ground coriander
1 tsp. kosher salt
4 cups plain whole milk yogurt
12 cups steamed white rice
8 cups cubed roasted chicken breast
12 oz. spring lettuce mix
24 thin slices cucumber
24 cherry tomatoes
3 cups thinly sliced red onions
3 cups frozen peas
3 cups spiral-cut peeled carrots
24 fresh basil leaves
4 limes, cut into wedges
1. In blender container, combine coconut milk, basil, cilantro, sugar, molasses, garlic, ginger, Sriracha, pepper, coriander and salt. Cover and blend until basil and cilantro are finely chopped; transfer to medium bowl. Whisk in yogurt until well-blended; refrigerate until ready to serve.
2. Per serving, scoop 3 ounces yogurt sauce and 3 ounces chicken into microwave-safe bowl; microwave 1 minute until hot. In separate bowl, microwave 5 ounces cooked rice about 1 minute until hot.
3. In shallow bowl, arrange hot chicken mixture and hot rice, adding 1 cup lettuce mix in center. Top lettuce with 2 cucumber slices, 2 tomatoes and ¼ cup each red onion, peas and carrot spirals. Garnish with 2 basil leaves and 2 lime wedges. Serve additional yogurt sauce on the side.
Photo courtesy of General Mills