As you have probably noticed, we are absolutely on a grain bowl kick! They are a wonderful way to make the most of our limited time and allow us to spend more of our hours outdoors enjoying the warm weather and less of the waning daylight in the kitchen, cooking and cleaning up.
Last week’s grain bowl was a vegetarian meal. Today’s grain bowl is for the meat eaters. The protein is spiced chicken that is served over a base of brown rice. As with the Blueberry & Mango Barley Bowl, this one is also very colorful and flavorful. As well as spicy & crunchy, too!
The first time we made this dish, we prepped and cooked every element of it, then packed it all up, and took it to an outdoor concert with friends. It was a perfect outing – the weather cooperated and was moderate, with low humidity and a light breeze. The popular classic rock band performed wonderfully, and our dining companions were fun and engaging. The evening was topped off by these nourishing bowls that were spot on for the event. It’s the perfect dish for plan-ahead meal preppers, as a make and take repast, or to prep and eat immediately!
Thai Chicken & Brown Rice Bowls
Thai Chicken & Brown Rice Bowls (adapted from Buddha Bowls: 100 Nourishing One-Bowl Meals by Kelli Foster via thekitchn.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes, Makes: 4 servings
Ingredients:
Curried Peanut Sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon Thai red curry paste
- 1 tablespoon finely grated peeled fresh ginger
- 1/4 teaspoon cayenne pepper
Grain Bowls:
- 1 cup brown rice
- kosher salt
- 2 tablespoons coconut oil, divided
- 4 ounces sweet bell pepper, thinly sliced (4 mini sweet peppers in assorted colors or 1 medium red, orange, or yellow bell pepper)
- freshly ground black pepper
- 1 pound chicken, cut into bite sized pieces
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 2 medium scallions, thinly sliced, divided
- 2 cups finely shredded red cabbage
- 1 cup shredded carrot
- chopped fresh basil leaves & chopped roasted peanuts, for garnish
Directions:
Cook the rice in 2 cups of water with a generous pinch of salt in a medium saucepan. Bring the rice to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, about 40 minutes. Remove the rice from the heat and set it aside to steam, covered, for 10 minutes.
Cook the brown rice.
While the rice is cooking, prepare the peanut sauce. Place the peanut butter, soy sauce, water, rice vinegar, sesame oil, red curry paste, grated ginger, and cayenne pepper in the cup of a wand blender or in a food processor. Process continuously until the mixture is smooth, about 2 minutes. Set the sauce aside.
Blend together the ingredients for the spicy Curried Peanut Sauce.
Cook the pepper, then the chicken. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the bell pepper slices, season with salt and pepper, and cook, stirring occasionally, until just softened, about 4 minutes. Transfer the peppers to a plate.
Cook the pepper.
Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat. Add the chicken, garlic, and cayenne, season with salt and pepper, and cook for about 6 to 8 minutes, until browned and cooked through.
Cook the chicken with the seasonings.
Stir in 1/2 of the scallions and 2 tablespoons of the reserved peanut sauce and cook for 1 minute more.
Add the scallions & some of the peanut sauce to the chicken.
To serve, divide the cabbage and carrots among 4 bowls. Divide the brown rice, chicken, and bell pepper among the bowls. Drizzle with the peanut sauce and sprinkle with the basil, remaining scallions, and peanuts then serve.
Colorful, spicy, & flavorful!
The sauce, rice, bell pepper, and chicken can all be made up to 1 day in advance and refrigerated in separate airtight containers. Leftovers can be refrigerated in an airtight container for up to 4 days.
We’re making the most of the remainder of Summer! ~Linda
Thai Chicken & Brown Rice Bowls (adapted from Buddha Bowls: 100 Nourishing One-Bowl Meals by Kelli Foster via thekitchn.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes, Makes: 4 servings
Ingredients:
Curried Peanut Sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon Thai red curry paste
- 1 tablespoon finely grated peeled fresh ginger
- 1/4 teaspoon cayenne pepper
Grain Bowls:
- 1 cup brown rice
- kosher salt
- 2 tablespoons coconut oil, divided
- 4 ounces sweet bell pepper, thinly sliced (4 mini sweet peppers in assorted colors or 1 medium red, orange, or yellow bell pepper)
- freshly ground black pepper
- 1 pound chicken, cut into bite sized pieces
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 2 medium scallions, thinly sliced, divided
- 2 cups finely shredded red cabbage
- 1 cup shredded carrot
- chopped fresh basil leaves & chopped roasted peanuts, for garnish
Directions:
Cook the rice in 2 cups of water with a generous pinch of salt in a medium saucepan. Bring the rice to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, about 40 minutes. Remove the rice from the heat and set it aside to steam, covered, for 10 minutes.
While the rice is cooking, prepare the peanut sauce. Place the peanut butter, soy sauce, water, rice vinegar, sesame oil, red curry paste, grated ginger, and cayenne pepper in the cup of a wand blender or in a food processor. Process continuously until the mixture is smooth, about 2 minutes. Set the sauce aside.
Cook the bell pepper, then the chicken. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the bell pepper slices, season with salt and pepper, and cook, stirring occasionally, until just softened, about 4 minutes. Transfer the peppers to a plate.
Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat. Add the chicken, garlic, and cayenne, season with salt and pepper, and cook for about 6 to 8 minutes, until browned and cooked through. Stir in 1/2 of the scallions and 2 tablespoons of the reserved peanut sauce and cook for 1 minute more.
To serve, divide the cabbage and carrots among 4 bowls. Divide the brown rice, chicken, and bell pepper among the bowls. Drizzle with the peanut sauce and sprinkle with the basil, remaining scallions, and peanuts and serve.
The sauce, rice, bell pepper, and chicken can all be made up to 1 day in advance and refrigerated in separate airtight containers. Leftovers can be refrigerated in an airtight container for up to 4 days.