Thai Chicken Rice Bowl With Peanut Sauce Food

THAI CHICKEN RICE BOWL WITH PEANUT SAUCE

Steps:

• For the marinade: Mince 4 cloves of garlic. Cut chicken breast into chunks and place in mixing bowl. Add minced garlic, 1 Tbsp. olive oil, 2 1/2 Tbsp. lemon juice, 1/4 tsp. cayenne pepper, 1/4 tsp. smoked paprika, generous pinch kosher salt, and pepper. Place the chicken in fridge and marinate for at least 30 minutes.
• Cook 1 1/2 cups rice in rice cooker or on stove top.
• Chop pepper into chunks and mushrooms into quarters.
• Place the mushrooms, peppers, and marinated chicken onto metal skewers. Start and end each skewer with the mushrooms. Make sure contents of skewer are tight but not too tight. Brush the skewers with olive oil.
• Heat grill and prepare for cooking.
• Mince 4 cloves of garlic and peel 1-inch of ginger. Heat 1 Tbsp. olive oil in pan. Add minced garlic, grated ginger, and 1 Tbsp. Sambal Oelek. Saute for 4-5 minutes or until fragrant. Add 3/4 cup creamy peanut butter, 1 cup full-fat coconut milk, 3 Tbsp. lemon juice, 1 Tbsp. Tamari (or regular low-sodium soy sauce), 1 1/2 Tbsp. brown, sugar, and a pinch of salt and pepper. Cook on medium-low heat for 5 minutes, stirring often.
• Place the skewers on the hottest portion of grill and cook for 2-3 minutes per side. Move to the edge of the grill and cook for an additional 10 minutes, flipping to ensure that all the sides are cooked and chicken is cooked through (safe internal temp. is 165 degrees Fahrenheit). Remove from grill.
• To serve: Place a scoop of rice in bowl. Remove chicken and vegetables from skewers and place on rice. Drizzle with desired amount of peanut sauce. Add a handful of fresh spinach, a handful of chopped cilantro, and a squeeze of lemon.

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.

THAI CHICKEN WITH SPICY PEANUT SAUCE

Steps:

• Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
• Set aside.
• Bring 2 1/2 cups water to a boil in a 2-qt.
• saucepan.
• When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
• Cut the chicken into short strips about 1/2 inch wide.
• Heat the oil in a large nonstick skillet over high heat.
• Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
• Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
• Stir well, then add the peanut sauce and stir well again.
• Cook until heated through, 2 minutes.
• Serve over a bed of the rice.

SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES

Steps:

• Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
• Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
• Noodles: Cook rice noodles in water with salt, according to package instructions.
• Serve chicken/vegetables over noodles with sauce poured generously on top.