This Speedi Bowl recipe combines crispy, flavorful chicken thighs with fluffy rice and tender steamed veggies, and is loaded with an array of fresh and crisp toppings. The chicken is marinated in an Asian inspired sauce that has a hint of lime juice and garlic, offset by the rich umami flavor of fish sauce. An easy homemade spicy mayo is the perfect creamy sauce to dip chicken and veggies in.
Tip: Marinate the chicken for at least 30 minutes and up to overnight. The longer it marinates, the more tender and flavorful it will be.
Tip: Instead of using a foil packet, try mixing the green beans directly in the rice in the pot.
Prepare marinade by combining soy, fish sauce, lime juice, oil, garlic, lemongrass, and sugar in a small bowl and whisk until fully combined.
Step 2
Add marinade to a large resealable plastic bag. Place chicken thighs in the bag and seal shut. Massage the outside of the bag to work the marinade over all the chicken, then place in the refrigerator for at least 30 minutes, or up to 8 hours.
Step 3
After chicken is marinated, place rice and water in pot and stir to combine. Add green beans to foil packet and place over rice in pot.
Step 4
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Place chicken on top of the tray.
Step 5
Close the lid and flip the SmartSwitch™ to RAPID COOKER.
Step 6
Select SPEEDI MEALS, set temperature to 390°F, and set time to 11 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
Step 7
Meanwhile, prepare sauce by combining all ingredients in a small bowl, then stir to combine. Set aside.
Step 8
When cooking is complete, transfer chicken to a cutting board to cool for 5 minutes, then slice. Use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir the rice and vegetables and transfer to bowls. Serve with chicken, spicy mayo sauce, and toppings as desired.
Add marinade to a large resealable plastic bag. Place chicken thighs in the bag and seal shut. Massage the outside of the bag to work the marinade over all the chicken, then place in the refrigerator for at least 30 minutes, or up to 8 hours.
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 2/3 cups
water
1 cup
frozen green beans
LEVEL 2 (CRISPER TRAY)
2 tablespoons
soy sauce
1 tablespoon
fish sauce
1 tablespoon
lime juice
3 tablespoons
vegetable oil
3
garlic cloves, peeled, minced
1
small piece (approx. 2-inches) lemongrass, thinly sliced
Select SPEEDI MEALS, set temperature to 390°F, and set time to 11 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 2/3 cups
water
1 cup
frozen green beans
LEVEL 2 (CRISPER TRAY)
2 tablespoons
soy sauce
1 tablespoon
fish sauce
1 tablespoon
lime juice
3 tablespoons
vegetable oil
3
garlic cloves, peeled, minced
1
small piece (approx. 2-inches) lemongrass, thinly sliced
When cooking is complete, transfer chicken to a cutting board to cool for 5 minutes, then slice. Use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir the rice and vegetables and transfer to bowls. Serve with chicken, spicy mayo sauce, and toppings as desired.
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 2/3 cups
water
1 cup
frozen green beans
LEVEL 2 (CRISPER TRAY)
2 tablespoons
soy sauce
1 tablespoon
fish sauce
1 tablespoon
lime juice
3 tablespoons
vegetable oil
3
garlic cloves, peeled, minced
1
small piece (approx. 2-inches) lemongrass, thinly sliced
