Peanut Chicken Protein Bowl

This Peanut Chicken Protein Bowl is a vibrant, protein-packed meal that brings together succulent sautéed chicken and fragrant coconut rice. Featuring a colorful blend of crisp red cabbage and carrots, it is finished with a drizzle of creamy Thai-inspired peanut sauce, making it an ideal choice for meal prep or a healthy, satisfying lunch.

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The base of this dish is a fluffy jasmine rice simmered in coconut milk, providing a rich and slightly sweet foundation for the savory chicken and crunchy vegetables. It is a harmonious meal that offers a variety of textures in every bite, from the tender protein to the crisp cabbage and julienned carrots.

Ingredients

• For the Coconut Rice
  • 1 cup jasmine rice
  • 1 cup canned coconut milk (unsweetened, well-shaken)
  • 1 cup water
  • ½ tsp salt
• For the Chicken
  • 1 lb (450 g) boneless, skinless chicken breast, diced
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • ½ tsp ground black pepper
  • 1 clove garlic, minced
• For the Peanut Sauce
  • ⅓ cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1–2 tbsp warm water (to thin as needed)
  • ¼ tsp chili flakes (optional, for heat)
• For the Toppings
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, julienned or shredded
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp roasted peanuts, chopped (optional)
  • Lime wedges, for serving

Instructions

1. Prepare the coconut rice

Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, stir once, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.

2. Cook the chicken

In a large skillet, heat olive oil over medium-high heat. Add diced chicken, soy sauce, black pepper, and minced garlic. Sauté for 6–8 minutes until chicken is golden and cooked through. Remove from heat.

3. Make the peanut sauce

In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes. Add warm water, 1 tablespoon at a time, until desired consistency is reached.

4. Assemble the bowls

Divide coconut rice among four bowls. Top each with sautéed chicken, red cabbage, carrots, and cilantro. Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and serve with lime wedges.

Zusatztipps für die Zubereitung

The peanut sauce can be prepared in advance and stored in the refrigerator for up to 5 days, making assembly even quicker. If the sauce thickens too much while chilled, simply whisk in a little warm water to restore its creamy texture.

Varianten und Anpassungen

For those preferring a meatless option, the chicken can be easily replaced with tofu or tempeh. You can also customize the bowl by adding other vegetables such as sliced cucumber, edamame, or bell peppers for extra crunch and variety. Use gluten-free tamari if a gluten-free version is required.

Serviervorschläge

Garnish each bowl with a sprinkle of chopped peanuts and fresh cilantro for added texture. Serve with lime wedges on the side to provide a bright, citrusy finish, and consider pairing the meal with a crisp Riesling or a refreshing Thai iced tea.

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Enjoy this Peanut Chicken Protein Bowl as a fresh and flavorful meal that is as nutritious as it is tasty. With its vibrant colors and bold Thai-inspired ingredients, it is sure to become a regular favorite in your meal rotation.

Recipe FAQs

→ Can I make the peanut sauce ahead of time?

Yes, the peanut sauce keeps refrigerated for up to 5 days. Store in an airtight container and whisk in a tablespoon of warm water before serving to restore consistency.

→ What protein alternatives work well?

Firm tofu or tempeh make excellent vegetarian substitutes. Slice and pan-fry them similarly to the chicken for best results.

→ Is jasmine rice necessary for coconut rice?

While jasmine rice offers the most authentic texture, basmati or long-grain white rice work as suitable alternatives with similar cooking times.

→ How can I adjust the spice level?

Add more chili flakes to the sauce for heat, or substitute sriracha. For milder flavor, omit the flakes entirely.

→ What other vegetables can I add?

Sliced cucumber, edamame, bell peppers, or snap peas complement the flavors beautifully while adding color and nutrients.