High Protein Thai Peanut Chicken Bowl
A vibrant, high-protein bowl packed with savory, nutty flavors, featuring tender chicken, crunchy veggies, and a creamy peanut sauce, all ready in about 30 minutes.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce for chicken marinade
- 1 tablespoon sesame oil for chicken marinade
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
Peanut Sauce
- 0.25 cup creamy peanut butter
- 2 tablespoons soy sauce for peanut sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil for peanut sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 2-3 tablespoons water to thin sauce to consistency of heavy cream
Bowl Assembly
- 2 cups cooked brown rice or quinoa prepare in advance or use leftover rice
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup edamame, shelled
- 1 medium cucumber, cut into thin matchstick strips
- 0.25 cup chopped peanuts for garnish
- 2 stalks green onions, sliced
- Fresh cilantro for garnish
Instructions
Preparation
- If using raw rice, start cooking it first; brown rice takes 45 minutes and quinoa takes 15 minutes.
- In a medium bowl, toss the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sesame oil, garlic powder, and black pepper until evenly coated. Let marinate for 10 to 15 minutes.
- While chicken marinates, prepare the peanut sauce by whisking together peanut butter, 2 tablespoons soy sauce, rice vinegar, honey, 1 teaspoon sesame oil, grated ginger, and minced garlic in a small bowl. Add water one tablespoon at a time until you reach a pourable consistency.
Cooking
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook without moving for 3 minutes. Stir and continue cooking for another 5 to 6 minutes until internal temperature reaches 165 degrees F.
- In the same skillet, add a drizzle of sesame oil if the pan looks dry, then add cabbage, carrots, and edamame. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
Assembly
- Assemble bowls by dividing rice among four bowls. Top with cooked vegetables, chicken, and fresh cucumber strips.
- Drizzle with peanut sauce and garnish with chopped peanuts, sliced green onions, and fresh cilantro.
Notes
Store sauce separately in an airtight container up to 5 days. Chicken and vegetables keep 3 to 4 days in the fridge. For variations, swap chicken for crispy baked tofu for vegetarian option or serve over cauliflower rice for lower carb.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 38gFat: 18gSaturated Fat: 3gSodium: 700mgFiber: 6gSugar: 7g
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