Peanut Chicken Rice And Cabbage Bowls Food

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.

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.