Ginger Lime Chicken Rice Bowl

Peel and finely grate the fresh ginger into a medium bowl. The fragrance will be immediate and bright.

Zest both limes directly into the bowl, then juice all four limes and add the juice to the ginger.

Zest both limes directly into the bowl, then juice both limes and add the juice to the ginger.

Place the chicken thighs in a shallow dish and pour the marinade over them. Turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Rinse jasmine rice under cold water until the water runs clear, about 30 seconds.

Combine rice with 360ml fresh water in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes until all water is absorbed.

Remove from heat and let steam, covered, for 5 minutes. Fluff gently with a fork and keep warm.

Remove chicken from marinade and shake off excess. Reserve the remaining marinade for the dressing.

Heat a grill pan or skillet over medium-high heat until smoking. Brush lightly with olive oil if desired.

Brush lightly with oil if desired.

Flip and cook another 5-6 minutes until internal temperature reaches 74°C. Let rest for 5 minutes before slicing.

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In a small bowl, combine the reserved marinade with additional lime juice, soy sauce, honey, sesame oil, and rice vinegar.

In a small bowl, combine the boiled reserved marinade with additional lime juice, soy sauce, honey, sesame oil, and rice vinegar.

Divide warm jasmine rice evenly between four bowls.

Arrange sliced chicken over the rice, followed by the fresh vegetables in sections.

Drizzle the ginger-lime dressing generously over everything.

Finish with roughly chopped cilantro and sliced scallion on top. Serve immediately with extra lime wedges on the side.