Name: Delicious Ginger Peanut Chicken Bowls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: ⅓ cup natural peanut butter (creamy and unsweetened); 2 tablespoons full fat coconut milk; 1 ½ 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 ½ teaspoons toasted sesame oil; 1 tablespoon lime juice; ½ teaspoon red pepper flakes; 1 lb (454g) chicken breast , sliced into thin strips; 1 tablespoon high heat cooking oil (peanut oil, vegetable oil, avocado oil, etc.); 2 cups thinly sliced red cabbage; 1 ½ 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 teaspoon toasted sesame oil; 1 ½ cups dry white rice, cooked according to package directions; Optional: finely chopped fresh cilantro and chopped roasted peanuts for topping

Description

These gorgeous Ginger Peanut Chicken Bowls are bursting with incredible flavor and satisfying textures. Tender, marinated chicken is tossed in a rich, savory peanut sauce and served over fluffy rice, the perfect weeknight meal.

Ingredients

Scale

⅓ cup natural peanut butter (creamy and unsweetened)
2 tablespoons full fat coconut milk
1 ½ 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 ½ teaspoons toasted sesame oil
1 tablespoon lime juice
½ teaspoon red pepper flakes
1 lb (454g) chicken breast , sliced into thin strips
1 tablespoon high heat cooking oil (peanut oil, vegetable oil, avocado oil, etc.)
2 cups thinly sliced red cabbage
1 ½ 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 teaspoon toasted sesame oil
1 ½ cups dry white rice, cooked according to package directions
Optional: finely chopped fresh cilantro and chopped roasted peanuts for topping

Instructions

First, in a bowl, blend all the marinade ingredients until smooth. Set aside half.

Toss the chicken in the remaining marinade, then refrigerate for at least 20 minutes, or overnight.

Cook the rice.

In separate bowls, mix the cabbage and carrots with rice vinegar, salt, sugar, and optional sesame oil. Toss the cucumbers with rice vinegar, salt, and sugar.

Heat oil in a skillet, then sear the chicken until cooked through.

Assemble bowls with rice, chicken, slaw, cucumbers, peanut sauce, and optional toppings.

Notes

Don’t rush the marinating process. The longer the chicken marinates, the more flavorful it will be.

Use a meat thermometer to ensure the chicken is cooked through. Chicken should reach an internal temperature of 165°F (74°C).

Adjust the sauce’s thickness by adding more or less water until it reaches your desired consistency.

You can cook the rice in advance and store it in the refrigerator until ready to use. Chop the vegetables ahead of time, too!

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Calories: 450
Fat: 25g
Carbohydrates: 40g
Protein: 30g