Peanut Butter Chicken Rice Bowl Food

PEANUT CHICKEN RICE AND CABBAGE BOWLS

Steps:

• Divide the warm chicken and rice among four bowls.
• Top each bowl with 1/2 cup each of green and red cabbage and 1/4 cup each of snow peas and carrots.
• To make the dressing, combine all ingredients in a small jar. Cover and shake well, adding extra splashes of warm water as needed to get it to a good consistency.
• Drizzle the peanut dressing over each bowl, add any desired toppings and enjoy!

THAI PEANUT CHICKEN AND RICE BOWLS

Steps:

• Peel the cucumber. Cut off the ends and slice in 4 pieces lengthwise. Slice down the inside of each piece to remove the seeds. Dice the cucumber into small pieces.
• Take the basil leaves and roll the up. Thinly slice the leaves to create thin, shredded pieces.
• Peel and mince the garlic.
• Peel the carrots and shred. You could also use julienne carrots.
• Combine cooked rice, shredded chicken, veggies, ginger, basil, and garlic. Top with peanut sauce and crushed peanuts.

HEALTHY PEANUT CHICKEN BOWL WITH BROWN RICE & VEGGIES

Steps:

• Preheat the oven to 425°F.
• Line a baking sheet with tinfoil. Add the carrots, olive oil, 1/4 cup of water, and salt and pepper to taste. Cover with tinfoil and bake for 20 minutes. Carefully remove the tinfoil cover, and bake uncovered for an additional 20 minutes. Be careful when removing the tinfoil since there will be a lot of steam - use oven mitts to avoid any steam burns.
• While the carrots are cooking, prepare the peanut sauce. Mix together the peanut butter and hot water until smooth. This will take some time to come together, but continue to stir until combined. Add the remaining ingredients and stir well. Set aside.
• Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle a tablespoon of the peanut sauce on each chicken breast. Bake for 20 minutes, or until cooked to an internal temperature of 165°F.
• While the carrots and chicken are baking, make the rice according to the directions on the package.
• While the rice is cooking, prepare the rest of the bowl ingredients. Steam the edamame. Cut the avocado into thin slices. Using a vegetable peeler, peel long ribbons of cucumber.
• Once the carrots, chicken, and rice are done cooking, assemble the bowls. Start with the brown rice, then add the spinach. Add the carrots, edamame, avocado, and cucumber. Top with slices of the chicken breast and drizzle with additional peanut sauce to taste. Finish with cilantro, crushed peanuts, a squeeze of lime juice, sesame seeds, and green onion.

SPICY PEANUT CHICKEN RICE BOWL

Steps:

• Mix the peanut sauce and coconut milk and place it in the slow cooker along with the chicken and cook on low for 6-8 hours.
• Remove the chicken from liquid and shred.
• Assemble the rice bowl, mix and enjoy!

PEANUT CHICKEN WITH JASMINE RICE

Steps:

• Heat peanut oil in a wok over medium heat.
• Add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through.
• Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes).
• For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined.
• Season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened.
• Add/mix in peanuts.
• Serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using).

PEANUT BUTTER CHICKEN RICE BOWL

Steps:

• Cook the rice following pack instructions. Meanwhile, stir the vinegar, sugar and 100ml of water together until the sugar dissolves. Add the cucumber ribbons and set aside.
• Heat the grill to medium. Mix the oil, soy, peanut butter and 100-150ml of boiling water to loosen. Divide the mixture into two, setting aside half for later. Rub the chicken with the other half, then grill for 15 mins or until cooked, turning halfway through. Thickly slice.
• Divide the rice between two bowls, top with sliced chicken and some pickled cucumber. Spoon the remaining marinade over the rice and finish with the chilli and chopped peanuts.

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE

Steps:

• Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
• Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
• Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
• Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
• Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
• In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

PEANUT CHICKEN OVER RICE

Steps:

• In a large frying pan, heat oil over medium-high heat.
• Add onions, scallions, and garlic and cook until onion is tender (about 5 minutes).
• Reduce heat to medium and add peanut butter, brown sugar, fish sauce, paprika, juice of limes, and cayenne pepper.
• Stir into a smooth sauce, then add coconut milk in 4 parts, stirring into a smooth sauce again.
• Heat sauce to boiling, then reduce heat to low and allow to simmer stirring occasionally.
• In a large pot, heat enough water to completely submerge chicken to boiling.
• While water is heating, trim chicken of fat and slice into 1/2 inch wide by 2 inch long pieces.
• Add chicken to boiling water and allow to cook just long enough to completely cook chicken (should be no more than 10 minutes).
• Remove chicken from water and add to peanut sauce, also adding steamed spinach and bell pepper.
• Mix thoroughly, and increase heat to medium.
• Allow this to cook 10-15 minutes.
• Remove from heat and ladle over plenty of white rice.