Ingredients
4 boneless chicken breasts (6–8 oz each)
1 cup jasmine rice
1 ½ cups chicken broth
1 cup unsalted roasted peanuts
½ cup creamy peanut butter
¼ cup lime juice
¼ cup soy sauce (gluten-free optional)
2 tbsp coconut milk
2 tbsp sesame oil
1 tbsp chili paste
1 tbsp honey
1 onion, sliced
3 garlic cloves, minced
2 tbsp grated fresh ginger
2 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 red bell pepper, julienned
1 cup matchstick carrots
¼ cup chopped scallions
¼ cup chopped cilantro
¼ cup toasted sesame seeds
½ cup frozen peas, thawed
½ tsp salt
¼ tsp black pepper
Lime wedges for serving
Instructions
Combine chicken broth, turmeric, cumin, coriander, garlic, ginger, lime juice, soy sauce, and 1 tbsp sesame oil in a bowl to make marinade
Marinate chicken 15-20 minutes
Heat 1 tbsp sesame oil in a pan, cook onion and garlic until fragrant, add chicken and sear both sides until browned
Set cooked chicken aside to rest
Boil rice in chicken broth until tender
In separate pan, sauté remaining sesame oil, add ginger, chili paste, and peanut butter, gradually whisk in broth
Stir in coconut milk, lime juice, and sugar until smooth
Thinly slice rested chicken
In a large pan, stir-fry veggies with crushed red pepper flakes
Assemble bowls with rice, chicken, sauce, veggies, and toppings
Notes
Use a grill pan for charred effect
Substitute peanut butter with almond butter if needed
Reduce chili paste for milder heat
Store leftovers in airtight containers for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: Lean Chicken
- Method: Grilling/Sauteing
- Cuisine: Southeast Asian
- Diet: Vegetarian (without chicken)
Nutrition
- Serving Size: One bowl
- Calories: 620
- Sugar: 12g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 140mg