Description
This high protein Thai peanut chicken bowl features tender chicken, creamy peanut sauce, and fresh vegetables for a quick, flavorful meal.
Ingredients
- 1 pound boneless skinless chicken breast cut into ½-inch strips
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ⅓ cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons warm water
- 3 cups cooked brown rice
- 1 cup shredded carrots
- ½ cup sliced English cucumber
- ¼ cup thinly sliced red bell pepper
- ¼ cup shelled edamame
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Season the chicken with garlic powder, ginger, salt, and black pepper.
- Heat the olive oil in a skillet over medium-high heat and cook the chicken for 3 to 4 minutes per side until fully cooked and lightly golden.
- In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and warm water until smooth and pourable.
- Divide the cooked rice evenly between four bowls.
- Arrange carrots, cucumber, bell pepper, and edamame around the rice.
- Top each bowl with cooked chicken.
- Drizzle with peanut sauce and garnish with green onions and sesame seeds.
Notes
- Chicken must reach an internal temperature of 165°F before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet cooking
- Cuisine: Thai-inspired