Thai Peanut Chicken Bowl

• servings: Servings: 4
• total time: 4 hours

Ingredients

For the Chicken:

1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon lime juice

For the Peanut Sauce:

1/2 cup creamy peanut butter

1/4 cup soy sauce (or tamari)

2 tablespoons rice vinegar

2 tablespoons honey or maple syrup

2 tablespoons lime juice

1 tablespoon sesame oil

1-2 tablespoons sriracha (adjust to taste)

1/4 cup warm water (or coconut milk, to thin)

1 clove garlic, minced

1 tablespoon grated ginger

For the Bowls:

4 cups cooked rice (jasmine, brown, or quinoa)

1 red bell pepper, sliced

1 cucumber, sliced or diced

1 cup shredded carrots

1/2 cup chopped cilantro

1/4 cup chopped peanuts

Green onions, sliced (for garnish)

Directions

Marinate the Chicken:

In a bowl, combine soy sauce, rice vinegar, sesame oil, garlic, ginger, and lime juice.

Add the chicken pieces, mixing well to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Cook the Chicken:

Heat a large skillet or wok over medium-high heat.

Add the marinated chicken and cook, stirring occasionally, until browned and cooked through.

Make the Peanut Sauce:

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, sriracha, warm water, garlic, and ginger until smooth.

Adjust the consistency with more water or coconut milk, if needed.

Assemble the Bowls:

Divide the cooked rice among four bowls.

Top with the cooked chicken, sliced red bell pepper, cucumber, and shredded carrots.

Drizzle with the peanut sauce.

Garnish with chopped cilantro, chopped peanuts, and green onions.

Serve:

Serve immediately and enjoy!

Prep Time: 25 minutes (plus marinating time)

Cooking Time: 20 minutes

Total Time: 45 minutes