Thai Chicken Rice Bowl with Peanut Sauce
An easy Thai chicken bowl with rice, stir fried veggies, and peanut sauce is the perfect mix of fresh, healthy, and comforting. Make this recipe for dinner and enjoy leftovers for lunch the next day!
Equipment
- Wok or large sauté pan
Ingredients
- 2 cups water
- 1 cup jasmine rice dry
- ¾ pound chicken breast
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili oil
- 2 tablespoons vegetable oil
- 1 medium red bell pepper sliced thinly into half-inch to one-inch strips
- ½ cup shredded carrots
- 2 teaspoons minced garlic
- 2 teaspoons ginger minced
- ¼ medium green cabbage sliced
- 2 scallions sliced, leafy green parts separated
- 4 to 8 tablespoons Thai peanut sauce
Instructions
- First, bring water to a boil in a small saucepan. Stir in the jasmine rice, then cover and turn heat to low. Steam until the water is absorbed by the rice, about 20 to 25 minutes, then fluff with a fork.
- In the meantime, slice chicken into small half-inch chunks. Add to a bowl with soy sauce, rice vinegar, and chili oil and stir to combine. Marinate at room temperature for 20 minutes.
- Next, heat 1 tbsp of the vegetable oil in a wok or large sauté pan over medium-high heat. Remove chicken from the marinade and stir fry in the wok until cooked through, about 5 to 7 minutes. Carefully transfer cooked chicken and juices to a bowl and set aside.
- Add the remaining vegetable oil to the wok or sauté pan, then add sliced bell pepper, shredded carrots, minced garlic, and ginger and stir fry until slightly softened, about 1 to 2 minutes. Next, add the cabbage and most of the scallions (leave some of the leafy green parts aside for garnish). Stir fry for another 1 to 2 minutes until cabbage is wilted.
- Next, add the chicken and juices back to the wok with the veggies. Stir well to combine, then transfer to a large bowl. Then, add the steamed rice to the bowl and stir to combine.
- Serve chicken, veggies, and rice mixture in a bowl topped with desired amount of Thai peanut sauce. Garnish with scallions and enjoy!
Notes
Veggies: Since produce sizes can vary greatly, measuring veggies isn't an exact science. Aim for about equal proportions of sliced bell pepper to shredded carrots, and about twice as much cabbage.
Peanut sauce: You can make your own peanut sauce if you have a favorite recipe, or easily find it at many grocery stores and Asian markets. Look for jars labeled “Thai peanut sauce” or “satay sauce.”
Storing & reheating leftovers: Store leftovers of the rice, chicken, and veggie mixture in an air-tight container in the fridge for up to 4 days. When you’re ready to eat, quickly reheat in a frying pan over medium-high heat or microwave for about 2 minutes (stir halfway). Top with a fresh drizzle of peanut sauce and any leftover scallions, and enjoy!
Nutrition
Calories: 440kcal | Carbohydrates: 49g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 913mg | Potassium: 661mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3746IU | Vitamin C: 62mg | Calcium: 63mg | Iron: 1mg
