Tasty Thai Chicken & Peanut Butter Rice Bowl

This delectable rice bowl has an amazing peanut flavour and super protein pack

Do you love Thai takeout but want to make it for yourself at home? We’ve got the perfect recipe for you! This delicious peanut chicken rice bowl will satisfy your craving and is super simple to make.

Prep time: 20 minutes

Start to finish: 40 minutes

Serves four.

Ingredients

1 ½ cups (375 mL) no salt added chicken broth

2 tbsp (30 mL) lime juice

4 tsp (20 mL) sodium reduced soy sauce

1 tbsp (15 mL) all natural smooth peanut butter

1 tsp (5 mL) brown sugar

1 clove garlic, minced

1 tbsp (15 mL) minced fresh gingerroot

1 lb 9500 g) boneless skinless chicken breasts, cubed

1 cup (250 mL) Jasmine rice

1 large carrot, thinly sliced diagonally

2 zucchini, thinly sliced rings

½ lb (250 g) snow peas

¼ tsp (1 mL) salt-free garlic and herb seasoning blend

1 green onion, finely chopped

2 tbsp (30 mL) finely chopped fresh cilantro

4 lime wedges

Directions

1. Whisk together chicken broth, lime juice, soy sauce, peanut butter, brown sugar, garlic and ginger; set aside.

2. In large skillet, heat oil over medium-high heat; cook chicken for 3 to 5 minutes or until browned. Add rice; cook, stirring, for 2 minutes

3. Stir in chicken broth mixture; bring to simmer. Reduce heat to low; cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Remove for heat; let stand, covered, for 5 minutes.

4. Meanwhile, steam carrot for 5 minutes. Add zucchini; steam for additional 3 minutes. Add snow peas; steam for additional 3 minutes or until vegetables are tender-crisp. Toss gently with salt-free garlic and herb seasoning blend.

5. Divide rice mixture among 4 shallow bowls. Top with steamed vegetables and garnish with green onion and cilantro. Serve with lime wedges.

This recipe is courtesy of the season 2 winner of MasterChef Junior, Logan Guleff, for this amazing recipe. Want more tips to get your kids interested in cooking? Check out Logan’s tips here.

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