Description
A wholesome bowl featuring tender chicken coated in rich peanut sauce, fresh veggies, and a perfect balance of textures.
Ingredients
- 1.5 lbs chicken breast, diced
- 1 cup quinoa (or brown rice)
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup shredded carrots
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon lime juice
- 1 tablespoon sriracha (optional)
- Fresh cilantro, for garnish
- Chopped peanuts, for garnish
Instructions
- Cook the quinoa or rice according to package instructions, then set aside.
- In a large skillet over medium-high heat, sauté the diced chicken until browned and cooked through, about 5-7 minutes.
- While the chicken cooks, prepare the peanut sauce by whisking together the peanut butter, soy sauce, honey, lime juice, and sriracha in a bowl until smooth.
- Add the broccoli and bell pepper to the skillet, cooking until just tender, about 3-4 minutes.
- Pour the peanut sauce over the chicken and vegetables, stirring to coat everything evenly.
- To assemble, place a scoop of quinoa or rice in a bowl and top with the peanut chicken mixture, then add shredded carrots.
- Finally, garnish with chopped peanuts and fresh cilantro before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. You can also freeze portions, though vegetables may lose some texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai