Peanut Chicken Bowls

5 from 2 votes

Emily Dixon, One Lovely Life

Hitting your protein goal has never tasted so good. These peanut chicken bowls combine fluffy rice, savory chicken, creamy peanut sauce, crunchy peanuts, and a cool, crisp cucumber salad. It's done in about 30 min, and packs 38 grams of protein per serving!

Prep Time: 18

Cook Time: 12

Total Time: 30

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Servings: Servings

Calories: 460kcal

Ingredients

FOR THE CHICKEN:

1 teaspoon Olive Oil
1 pound Ground Chicken Breast*
1 clove Garlic - minced
1 teaspoon Minced Fresh Ginger
1/2 teaspoon Yellow Curry Powder (Mild)
2 Tablespoons Reduced-Sodium Gluten-Free Tamari (or Coconut Aminos or Soy Sauce)
1 Green Onion - sliced
2 Tablespoons Fresh Cilantro

FOR THE PEANUT SAUCE:

1/2 cup Creamy Natural Peanut Butter (Just Peanuts & Salt)
3-5 Tablespoons Light Coconut Milk (can sub full-fat coconut milk or hot water)
2 Tablespoons Reduced-Sodium Gluten-Free Tamari (or Coconut Aminos or Soy Sauce)
2 Tablespoon Pure Maple Syrup
1 Tablespoon Fresh Lime Juice

FOR THE BOWLS

2-3 cups Cooked Rice (I like jasmine rice)
1 English cucumber - cut in half lengthwise, and sliced
1/3 Cup Rice Vinegar
2 Tablespoons Thai Sweet Chili Sauce
1/4 teaspoon Toasted Sesame Oil
2-3 Tablespoons Chopped Fresh Cilantro
Salt & Pepper (To Taste)
pinch Red Pepper Flakes
1/4-1/2 cup Crushed Salted Peanuts (For Garnish)

Instructions

FIRST, MIX UP YOUR PEANUT SAUCE

Combine. In a small bowl or jar, combine peanut butter, 3 Tbsp. coconut milk, the tamari, the pure maple syrup, and the lime juice.
Blend. Use an immersion blender to blend the sauce until completely smooth, adding more coconut milk as needed, to thin it out to your desired consistency. (You can absolutely do this with a whisk, it'll just take longer to blend!)
Set Aside Or Chill. Cover the peanut sauce and set aside while you cook your chicken. If making the peanut sauce in advance, store in the refrigerator up to 1 week.

NEXT, MAKE THE CHICKEN

Cook The Chicken. Heat 1 tsp. olive oil in a large skillet over medium heat. Add chicken and cook over medium heat until chicken is cooked through, 8-10 minutes.
Season. Add garlic, ginger, tamari, curry powder and green onion and cook 1 minute longer. Garnish with cilantro.

MAKE THE CUCUMBER SALAD

Make The Dressing. In a large bowl, combine rice vinegar, sweet chili sauce, and toasted sesame oil. Whisk or stir to combine. (You can mix the dressing up a day in advance, if needed!)
Combine. Add sliced cucumbers, green onion, and cilantro to the dressing and stir to coat. Season with salt, pepper, and red pepper flakes to taste.

ASSEMBLE THE BOWLS

Layer. Spoon the cooked chicken over rice and drizzle with peanut sauce. Serve with cucumber salad and garnish with crushed peanuts.
Serve & Store. Enjoy right away. Store leftovers in separate airtight containers in the fridge. (Store peanut sauce, chicken mixture, cucumber salad, and rice separately for best results.) Chicken mixture will stay fresh 3-4 days.

Notes

Ground Chicken Breast. If you can't find ground chicken, it's easy to make your own! Just add boneless, skinless chicken breast or chicken thighs to a food processor fitted with the metal S blade and pulse until the chicken is finely ground. I prefer ground chicken breast to regular ground chicken since it's got a more neutral flavor. Use whichever you can find/you prefer!
Tamari. We recommend reduced sodium gluten-free tamari to help moderate the salt content. Coconut aminos is another great choice! If you're not gluten-free, feel free to use low sodium soy sauce.
Peanut Sauce. An immersion blender is the easiest way to blend this peanut sauce, but you can whisk if needed.
Try A Squeeze of Lime! I love to serve these with a lime wedge. That little bit of lime juice can add lovely brightness.

Video

Course: Main Dish

Cuisine: American

Nutrition

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/peanut-chicken-bowls/