Chicken Buddha Bowl

Start by washing 200 grams (approx. 1 cup) of rice thoroughly under cold water until the water runs clear. Set aside.

Cut the 300 grams of chicken into bite-sized pieces. Season the chicken generously with salt, black pepper, and garlic powder.

Wash and thinly slice the small cucumber and peel and grate or julienne the carrot. Prepare the broccoli by cutting it into florets.

In a small pot, combine the washed rice with 360 ml (approx. 1.5 cups) of water and about 15 grams of butter. Bring to a boil over high heat with the lid closed.

Once the water starts boiling, reduce the heat to low and continue to cook for 10-15 minutes, or until all the water is absorbed. Do not lift the lid during cooking. Once cooked, let it rest for a few minutes before fluffing with a fork.

Meanwhile, heat a frying pan over medium-high heat and add about 10 grams of butter. Once melted, add the seasoned chicken pieces.

Fry the chicken for 8-12 minutes, turning occasionally, until it's golden brown and cooked through. Remove from the pan and set aside.

Bring a small pot of water to a boil. Add the broccoli florets and cook for 3-5 minutes until they are tender-crisp. Drain well.

In a small pan, melt about 5 grams of butter. Add the cooked broccoli and a pinch of salt, sautéing for 1-2 minutes to enhance the flavor.

In a small bowl, whisk together the mayonnaise and sriracha sauce until well combined. Adjust the amount of sriracha to your preferred level of spiciness.

Divide the cooked rice between two serving bowls, forming the base of your Buddha bowls.

Artfully arrange the cooked chicken, sautéed broccoli, sliced cucumber, and grated carrot on top of the rice in each bowl.

Drizzle generously with the prepared sriracha mayo over all the ingredients. Serve immediately and enjoy your vibrant and delicious Chicken Buddha Bowl!