Spice up your lunches with these healthy Thai chicken bowls featuring my all-time favorite peanut sauce recipe!
It’s Wednesday, which means we’ve almost made it through the week! I’m still daydreaming of last weekend, where our only plans were to go on a beautiful hike and drink some wine with friends.
But unfortunately the workweek must come and with it is meal prep for lunches. I have a confession: for the past two weeks I’ve been lazy and making either peanut butter and jelly or almond butter and honey sandwiches. And I enjoyed every gooey bite. But, I finally decided that my body, and taste buds, could use a little more variety and nutrition at lunch. These Thai chicken peanut bowls may look involved, but I promise it goes fast and is delicious. The longest part is boiling the rice, which took me 45 min, but if you use fast-cooking rice you can be done within 20 min!
Another bonus? If you don’t want to be eating the same thing four days in a row, simply omit the soy sauce in the veggies and make just a solid base of rice, chicken and vegetables. Once you have these all portioned out into four lunches, top two with the peanut sauce and the other two with BBQ or teriyaki.
This week is the first where I’m slowly getting back into my usual posting routine. Things are finally starting to slow down (at least for the rest of this week), so I’ve been trying to take advantage of free nights and weekends to work on recipe development and cooking. I have a recipe coming your way Friday that I’m head-over-heels for, and I hope you will be too!
So here’s a toast to getting back on track!
Thai Chicken Bowls with Peanut SaucePrint Recipe
- For the bowls:
- 1 cup brown rice, uncooked
- 1 tsp canola oil
- 1 lb boneless, skinless chicken thighs, cut into cubes
- Salt and pepper, to taste
- 2 scallions, diced with whites and greens separated
- 1 head broccoli, cut into florets
- 3 large carrots, peeled, sliced, then halved
- 1 tsp low sodium soy sauce
- For the peanut sauce:
- ¼ cup natural peanut butter
- ¼ cup hot water
- 1 tsp low sodium soy sauce
- ½ tsp apple cider vinegar
- 1 Tbsp freshly grated ginger
- Pinch red pepper flakes
Prepare rice per package directions. While rice is cooking, chop vegetables and cut chicken into cubes. Set aside.
Prepare peanut sauce by whisking together peanut butter, hot water, soy sauce, vinegar, and ginger. Stir in red pepper flakes then place in fridge until time to serve.
Once rice only has about 15-20 minutes left, place vegetables in a microwavable steamer and steam for 4-5 minutes, or until tender.
While vegetables are steaming, place wok or large skillet over medium-high heat and add oil. Once oil is hot, add chicken cubes. Cook 4 minutes on one side (do not stir!) until browned, then flip and cook another 2-3 minutes or until cooked through. Remove and place on a paper towel-covered plate. Turn heat down to medium. Place steamed vegetables in pan along with whites of scallions and 1 tsp soy sauce. Cook until vegetables get a slight browning, about 5-7 minutes. Add chicken back into pan and cover. Keep warm on low heat until rice is cooked.
To serve, place ¼ of rice into each bowl. Top each with chicken and vegetable mixture followed by a drizzle of peanut sauce. Garnish with green stems of scallions and enjoy!