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[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.13.223 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
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Asian Inspired Chicken and Vegetable Rice Bowl
Prep
12 mins
Total
1h 3 mins
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.
Allergies
Contains Soybeans
Contains Fish
Metric
Imperial
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
Utensils
Small Bowl
Large Resealable Plastic Bag
Measuring Cups
Silicone tongs
Whisk
Step 1
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.
Close
Asian Inspired Chicken and Vegetable Rice Bowl
Step 1 of 8
Prepare marinade by combining soy, fish sauce, lime juice, oil, garlic, lemongrass, and sugar in a small bowl and whisk until fully combined.
Metric
Imperial
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
Step 2 of 8
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.
Metric
Imperial
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
Step 3 of 8
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.
Metric
Imperial
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
Step 4 of 8
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.
Metric
Imperial
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
Step 5 of 8
Close the lid and flip the SmartSwitch™ to RAPID COOKER.
Metric
Imperial
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
Step 6 of 8
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).
Metric
Imperial
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
Step 7 of 8
Meanwhile, prepare sauce by combining all ingredients in a small bowl, then stir to combine. Set aside.
Metric
Imperial
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
Step 8 of 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.
Metric
Imperial
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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
2 tablespoons
light brown sugar
4
boneless-skinless chicken thighs (4-8 ounces each)
SPICY MAYO SAUCE
3 tablespoons
mayonnaise
1/2-1 tablespoon
sriracha
1/2 tablespoon
sesame oil
OPTIONAL TOPPINGS
2
carrots, peeled, thinly sliced
1/2
English cucumber, thinly sliced
1/2
red onion, thinly sliced
4 tablespoons
peanuts, whole or crushed
Cilantro
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