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thai chicken rice bowls

Mouthwatering Thai Chicken Rice Bowls

Delicious Mouthwatering Thai Chicken Rice Bowls recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 1900
Ingredients Method

Ingredients
  

For the peanut sauce
  • 2/3 cup creamy peanut butter
  • 1/4 cup tamari
  • 3 tbsp water
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tbsp red curry paste
  • 1 tbsp freshly grated ginger
  • 1/4 tsp cayenne pepper
  • 1 tbsp fresh lime juice
  • 2 tsp honey
For the rice
  • 1 cup jasmine rice
  • 1/2 teaspoon kosher salt
For the chicken and pepper
  • 2 tbsp coconut oil
  • 1 large red bell pepper (sliced into thin 2-inch strips)
  • 1 lb chicken chunks
  • 3 garlic cloves, minced
  • 1/2 tsp cayenne pepper
  • salt to taste
  • 1/2 tsp freshly cracked black pepper
For the bowl assembly
  • 3 scallions, thinly sliced
  • 2 cups shredded red cabbage
  • 1 1/2 cups shredded carrots
  • 1/4 cup fresh basil leaves, torn
  • 1/3 cup chopped roasted peanuts

Method
 

  1. Combine the creamy peanut butter, tamari, water, rice vinegar, sesame oil, red curry paste, grated ginger, cayenne pepper, lime juice, and honey in a blender. Blend for 2 minutes until smooth and well combined, then transfer to a bowl and set aside. This sauce is the flavor foundation of the entire dish, so give it time to fully incorporate.
  2. Bring 2 cups of water to a boil in a pot, then add the jasmine rice and kosher salt. Reduce heat to low, cover tightly, and simmer for 40 minutes. Remove from heat and let the rice sit covered for 10 minutes—this resting time allows the grains to firm up and absorb any remaining moisture. Start this step first since rice requires the most hands-off cooking time.
  3. While the rice cooks, slice the red bell pepper into thin 2-inch strips, mince the garlic cloves, thinly slice the scallions, shred the red cabbage and carrots, and tear the fresh basil leaves. Having all components prepped and ready will allow you to work quickly during the cooking phase without any delays.
  4. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the sliced bell peppers and cook for 4 minutes, stirring occasionally, until they begin to soften and develop light char marks. Transfer the peppers to a plate and set aside. I prefer to cook peppers first so they retain a bit of crunch rather than overcooking them with the chicken.
  5. Heat the remaining 1 tablespoon of coconut oil in the same skillet over medium-high heat. Add the chicken chunks, minced garlic, and cayenne pepper, and cook for 6 to 8 minutes, stirring frequently, until the chicken is cooked through and no longer pink inside. Stir in half of the sliced scallions and 2 tablespoons of the peanut sauce from Step 1, cooking for 1 minute more to coat the chicken and warm through.
  6. Divide the shredded red cabbage and carrots equally among 4 bowls as the base. Fluff the cooked jasmine rice from Step 2 with a fork and add a portion to each bowl. Top each bowl with the cooked chicken from Step 5, the bell peppers from Step 4, and a generous drizzle of the remaining peanut sauce. Finish with the remaining scallions, torn basil, and chopped roasted peanuts. I like to dress the bowls just before serving so the fresh vegetables stay crisp and the warm chicken contrasts nicely with the cool, fresh toppings.