These colorful Thai chicken and brown rice bowls are loaded with crisp, vibrant vegetables and finished with a flavorful curried peanut sauce.
INGREDIENTS
For the Curried Peanut Sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons tamari or soy sauce
- 3 tablespoons water
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon Thai red curry paste
- 1 tablespoon finely grated fresh ginger
- 1/4 teaspoon cayenne pepper (optional)
For the Bowls:
- 1 cup short-grain brown rice
- Kosher salt
- 2 tablespoons coconut oil, divided
- 1 medium red bell pepper, thinly sliced
- Freshly ground black pepper
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 2 medium scallions, thinly sliced (divided)
- 2 cups finely shredded red cabbage
- 1 cup shredded carrot
- Chopped fresh Thai basil, for garnish
- Chopped roasted peanuts, for garnish
INSTRUCTIONS
Step 1: Make the Peanut Sauce
In a food processor or blender, combine all sauce ingredients. Blend until smooth, about 2 minutes. Set aside.
Step 2: Prepare the Bowls
- Cook the Rice: In a medium saucepan, bring 2 cups of water and a generous pinch of salt to a boil. Add the rice, reduce heat to low, cover, and cook for about 40 minutes, or until tender. Remove from heat and let steam, covered, for 10 minutes.
- Sauté the Bell Pepper: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the bell pepper, season with salt and pepper, and cook for about 4 minutes, stirring occasionally, until just softened. Transfer to a plate.
- Cook the Chicken: In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the ground chicken, garlic, cayenne pepper, salt, and black pepper. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Stir in half the scallions and 2 tablespoons of the peanut sauce. Cook for another minute, then remove from heat.
- Assemble the Bowls: Divide the shredded cabbage and carrots among four serving bowls. Add the cooked brown rice, chicken mixture, and sautéed bell pepper. Drizzle with peanut sauce, then garnish with Thai basil, the remaining scallions, and chopped peanuts.
RECIPE NOTES
- Substitutions: Ground turkey can be used instead of ground chicken.
- Make-Ahead Tip: The sauce, rice, bell pepper, and chicken can be prepared up to a day in advance and stored in separate airtight containers in the refrigerator.
- Storage: Leftovers can be kept in an airtight container in the fridge for up to 4 days.
