Description

These Thai-inspired ginger peanut chicken bowls are the perfect weeknight dinner. Chicken breast is marinated in a spicy and tangy peanut sauce, then seared and paired with rice, a carrot-cabbage slaw, and some fresh cucumber. The whole thing is topped with more peanut sauce and a handful of peanuts for an extra crunch.

Ingredients

Units Scale

For the marinade/sauce:

1/3 cup natural peanut butter (creamy and unsweetened)
2 tablespoons full fat coconut milk
1 1/2 tablespoons rice vinegar
2 teaspoons honey
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons red curry paste
2 teaspoons fresh grated ginger
2 garlic cloves, minced
1 1/2 teaspoons toasted sesame oil
1 tablespoon lime juice
1/2 teaspoon red pepper flakes

Chicken:

1 lb (454g) chicken breast , sliced into thin strips
1 tablespoon high heat cooking oil (peanut oil, vegetable oil, avocado oil, etc.)

Assembly:

2 cups thinly sliced red cabbage
1 1/2 cup thinly sliced (julienned) carrots
1 cup thinly sliced mini cucumber
3 tbsp rice vinegar, divided
A pinch of salt and sugar to taste
Optional: 1 tsp toasted sesame oil
1 1/2 cups dry white rice, cooked according to package directions
Optional: finely chopped fresh cilantro and chopped roasted peanuts for topping

Instructions

In a large bowl, whisk together all of the ingredients for the marinade until smooth and well incorporated. Set half of the sauce aside (you'll use this for drizzling over the bowls later).
Add the sliced chicken to the remaining half of the marinade and toss well to coat. Cover and refrigerate for at least 20 minutes, or up to overnight.
Meanwhile, cook the rice according to package instructions. (Make sure to thoroughly rinse the rice before cooking).
Add the cabbage and carrots to one bowl and the cucumbers to a separate bowl. To the cabbage/carrots, add 2 tbsp rice vinegar, a pinch of salt and sugar and (optional) 1 tsp toasted sesame oil and toss well to coat. To the cucumbers, add remaining 1 tbsp rice vinegar and a pinch of salt and sugar and toss well to coat.
Heat oil in a large skillet over medium-high heat. Once heated, add the chicken and sear on each side until lightly browned all over, about 7-9 minutes total, until the chicken is cooked through. Remove from heat.
Assemble each bowl with rice, chicken, carrot/cabbage slaw, cucumbers, a drizzle of peanut sauce, and finish with (optional) chopped peanuts and cilantro. Enjoy!

Notes

Leftovers can be stored in the refrigerator for up to 3 days. We like to store the rice separately so it's easier to reheat. The chicken and vegetables can be eaten cold.

The best way to reheat rice is to add about 1 tbsp of water per 1 cup of rice to a microwave-safe bowl. Cover with a damp paper towel and microwave for about 1 minute, until heated through.

Prep Time: 20 minutes
Marinate Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stove
Cuisine: Thai-American

Nutrition

Serving Size: 1 chicken bowl
Calories: 506
Sugar: 10.2 g
Sodium: 702.3 mg
Fat: 24.9 g
Carbohydrates: 32.5 g
Fiber: 4.2 g
Protein: 37.5 g