Delight your senses with this vibrant and satisfying This incredible dish brings together sticky, savory teriyaki chicken wings, a refreshingly creamy tuna salad, and crisp fresh vegetables, all nestled over a bed of fluffy rice. It's a perfect harmony of flavors and textures, making it an ideal weeknight dinner or a fantastic meal prep option.
📜 Ingredients
1.5 cups uncooked long-grain white rice
3 cups water
1 pound halal chicken wings, separated at the joint
1/4 cup halal soy sauce (or tamari for gluten-free, ensure no alcohol content)
2 tablespoons honey or brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1/4 cup water or chicken broth
1 (5 ounce) can solid white tuna in water, drained well
1/4 cup mayonnaise (halal certified)
1 stalk celery, finely diced
1 tablespoon fresh lemon juice (optional)
Salt to taste
Freshly ground black pepper to taste
1 large cucumber, thinly sliced
1 large carrot, peeled and thinly sliced
2 green onions (scallions), chopped for garnish
📝 Instructions
- Cook the Rice: Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- Prepare Teriyaki Chicken Wings: Preheat your oven to 400°F (200°C). In a medium bowl, whisk together the soy sauce, honey (or brown sugar), grated ginger, minced garlic, sesame oil, and 1/4 cup water or chicken broth. Add the halal chicken wings and toss to coat thoroughly.
- Arrange the chicken wings in a single layer on a parchment-lined baking sheet. Bake for 20 minutes, then flip the wings, and bake for another 15-20 minutes, or until cooked through and nicely browned and glazed. If desired, brush with any remaining sauce during the last 10 minutes of baking.
- Make Creamy Tuna Salad: While the wings are cooking, in a separate medium bowl, combine the drained tuna, mayonnaise, finely diced celery, and optional lemon juice. Season with salt and freshly ground black pepper to taste. Mix well until everything is combined and creamy.
- Prepare Fresh Vegetables: Thinly slice the cucumber and carrot. Arrange them artfully for serving.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Arrange the hot teriyaki chicken wings on one side of the rice. Place a generous scoop of the creamy tuna salad next to the wings. Neatly arrange the sliced cucumbers and carrots on the remaining open space in the bowl.
- Garnish each bowl with chopped green onions (scallions) just before serving. Enjoy your delicious and wholesome bowl!
💡 Chef's Tips
- Spice It Up: For a touch of heat, add a pinch of red pepper flakes to your teriyaki sauce or a dash of sriracha to your tuna salad.
- Veggie Variations: Feel free to customize your fresh vegetables! Bell peppers, edamame, or shredded cabbage would also be wonderful additions to this vibrant bowl.
- Meal Prep Marvel: Cook the rice and wings, and prepare the tuna salad and chopped veggies ahead of time. Store components separately in airtight containers in the refrigerator, then assemble your bowl fresh when you're ready to eat!
