Peanut Chicken Rice And Cabbage Bowls Food

THAI PEANUT CHICKEN AND RICE BOWLS

Thai Peanut Chicken and Rice Bowls image

This simple and tasty Thai peanut chicken and rice bowl is a quick recipe that can be made ahead and used as a meal prep option or just whipped up as a quick and nutritious meal.

Provided by Amanda McGillicuddy

Time 20m

Number Of Ingredients 14

Ingredients

2 cups Pulled chicken
2 Cucumbers
1/2 cup Basil (Shredded)
4 Carrots
1/4 cup Pickled ginger
2 cloves Garlic (Optional, this will be a little spicy raw)
2-4 cups Basmati rice (Cooked)
1/4 cup Crushed peanuts
1/3 cup Coconut milk (Full fat)
1/2 cup Peanut butter (Unsweetened)
1 tbsp Sriracha
2 tbsp Maple syrup
3 tbsp Coconut aminos
1 Lime (Juiced)

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.

Nutrition Facts : ServingSize 1 bowl, Calories 671 kcal, Carbohydrate 76 g, Protein 33 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 48 mg, Sodium 630 mg, Fiber 7 g, Sugar 15 g

PEANUT BUTTER CHICKEN RICE BOWL

Peanut butter chicken rice bowl image

Impress your nearest and dearest with this peanut butter chicken and sticky rice bowl. A quick and easy dinner for two, it could also work for Valentine's

Provided by Esther Clark

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

Ingredients

175g Thai sticky rice (or 350g pre-cooked)
100ml rice vinegar
1 tbsp caster sugar
½ cucumber , peeled into ribbons
2 tbsp sesame oil
1 tbsp soy sauce
4 tbsp smooth peanut butter (we used a standard home brand supermarket jar)
2 boneless and skinless chicken thighs
1 small red chilli , finely sliced
2 tbsp chopped peanuts

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.

Nutrition Facts : Calories 756 calories, Fat 40 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium

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