Citrus Kip Rijst Bowl

Citrus Chicken Rice Bowl


Enjoy a delicious Citrus Chicken Rice Bowl, full of juicy chicken thigh fillet marinated in orange and honey, served with coconut rice, cucumber, mango and a spicy Ginger Jalapeño Sauce. Perfect for a tasty meal!


4 persons

For the chicken:

  • 2 tablespoons of honey
  • Salt and pepper to taste
  • 1 tablespoon grated orange peel
  • 125 ml fresh orange juice (from 2 large oranges)
  • 160 ml + 1 tablespoon vegetable oil
  • 1.4 kg chicken thigh fillet, boneless and skinless
  • 4 cloves garlic, minced
  • 2 cups finely chopped cucumber
  • 1 large mango, peeled, seeded and cut into 1.5cm cubes (about 1.5 cups)
  • 4 cups rice, for serving
  • Bunch of coriander, for serving

Ginger Jalapeño Sauce:

  • 80 ml vegetable oil
  • 2 medium jalapeños, seeded and coarsely chopped
  • 1 large garlic clove, crushed
  • 2 teaspoons The Spice Club Mexican spice mix
  • 2.5 cm piece of ginger, coarsely chopped
  • 3 spring onions, trimmed
  • ¾ teaspoon sugar (optional)


Step 1: Marinate the chicken

  • Cook the rice according to the instructions on the package.
  • In a large bowl, whisk the honey, salt, pepper, orange peel, 125 ml orange juice, the spice club mexican and 160 ml oil together to form a marinade.
  • Add the chicken thigh fillets and minced garlic to the marinade and turn until the chicken is completely covered.
  • Let the chicken marinate for 15 minutes at room temperature or cover and refrigerate for up to 2 hours.

Step 2: Cook the chicken

  • Heat 1 tablespoon oil in a large skillet over medium heat.
  • Add the chicken thigh fillets in a single layer and cook for about 6 minutes per side, until the chicken is cooked through
  • Remove the chicken from the pan and let it rest for 5 minutes. Then cut the chicken into 1.5 cm thick slices.

Step 3: Prepare the Ginger Jalapeño Sauce

  • In the blender, combine the oil, jalapeños, garlic, ginger, spring onions, sugar and salt.
  • Mix into a smooth sauce and set aside.

Step 4: Make the cucumber-mango salad

  • In a small bowl, combine the cucumber, mango, remaining 60 ml marinade and 1 tablespoon orange juice.

Step 5: Serve the bowl

  • Divide the coconut rice among 4 bowls.
  • Add the chicken slices and the cucumber-mango salad.
  • Garnish with fresh coriander and drizzle with the Ginger Jalapeño Sauce.

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We are regularly asked why there is no salt in our products, but sometimes there is in the recipes. Read more about this and how reducing salt intake contributes to your health & wallet via the link below.

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