Thai Peanut Chicken Bowls
A delightful, creamy dish combining succulent chicken with vibrant ingredients and a luscious peanut sauce, perfect for a healthy lifestyle and meal prep.
Ingredients
For the Chicken and Sauce
- 1 lb Boneless Skinless Chicken Breasts Lean protein that cooks quickly.
- 2 tbsp Avocado Oil Enhances the dish with healthy fats.
- 3 tbsp Low Sodium Soy Sauce Adds savory depth.
- 1 tbsp Maple Syrup Balances savory elements.
- 2 tbsp Lime Juice Brightens the dish.
- 1 tsp Chili Paste Adds warmth and spice.
- 1 tbsp Fish Sauce Delivers umami richness.
- 1 inch Fresh Ginger, grated Enhances depth.
- 2 cloves Garlic, minced Adds aroma.
For Serving
- 1 cup Mango, diced Brings sweetness and juicy texture.
- 1 cup Cucumber, diced Provides refreshing crunch.
- 2 stalks Green Onions, sliced Elevates freshness.
- 2 tbsp Fresh Cilantro, chopped Adds flavor.
- 1 tbsp Sesame Seeds For flavor and garnish.
- 2 cups Cooked Rice Base for the bowls.
Instructions
Preparation
- Wash and dice the cucumber and mango. Slice the green onions, and chop the cilantro.
- In a small bowl, mix peanut butter, water, low sodium soy sauce, lime juice, honey, grated ginger, toasted sesame oil, sriracha, and garlic powder until smooth.
- Cut the chicken into bite-sized pieces and season lightly with salt.
Cooking
- Heat avocado oil over medium-high heat in a large skillet. Add chicken and cook for 6-8 minutes until golden brown.
- Add the peanut sauce to the chicken and stir until well-coated. Let simmer for 2-3 minutes.
Assembly and Serving
- In each bowl, add a scoop of rice and top with the peanut chicken mixture.
- Add diced mango, cucumber, and green onions on top. Sprinkle with sesame seeds and cilantro.
Notes
For extra flavor, marinate the chicken in soy sauce and ginger before cooking. Can substitute chicken for tofu or shrimp. Prep peanut sauce in advance.