Today we are whipping up a scrumptious and healthy Peanut Sauce Chicken and Rice Bowl! This satay chicken features tender chunks of marinated chicken, served over fluffy white basmati rice and topped with a delectable, slightly spicy peanut sauce. Paired with the crunchiness of grated organic carrots, and refreshing slices of cucumber, it's a well-rounded meal that's perfect for lunch or dinner.
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Peanut Sauce Chicken and Rice Bowl
Peanut Sauce
Ingredients:
3 Tbsp. coconut sugar
2 Tbsp. Tamari sauce
2 Tbsp. rice vinegar
1 clove garlic, minced
¾ cup peanut butter, creamy
1 Tbsp. or more of Sriracha sauce
Cold water as needed to thin sauce
Directions:
Combine the first 4 ingredients with a whisk and then add the last two and whisk until completely smooth and creamy. If the sauce is too thick and not pourable, add 2 to 3 Tbsp. of water and mix until the sauce is smooth and creamy. Repeat as necessary.
6 to 8 chicken thighs, boneless skinless, trimed of excess fat and cut into bite-sized pieces
2 tsp. Olive oil
1 to 2 cups of cooked white rice, I used basmati, cooked according to package directions.
4 large carrots, organic, grated
½ tsp. Toasted sesame oil,
1 lime organic, juiced
Pinch of salt
1 large cucumber, organic, peeled and sliced
1 Tbsp. arrowroot
1 Tbsp. cold water
Marinade for Chicken
Ingredients:
¼ cup Tamari Sauce
¼ cup rice vinegar
2 Tbsp. honey
1 clove garlic, minced
Directions:
Mix the marinade ingredients into a bowl and whisk to combine. Pour the marinade over the cut up chicken that is in a dish. Stir to coat the chicken, cover the chicken with saran wrap and refrigerate for at least one hour or several.
Place the grated carrots in a bowl and add the toasted sesame oil, lime juice and a pinch of salt. Toss well until all carrots are coated.
Preheat a large frying pan over medium high heat and add the olive oil. Once hot, use a slotted spoon to place the chicken into the pan. You want to retain as much of the sauce in the dish so let each spoonful drain a bit. Save the remaining sauce in the dish.
Cook the chicken for about 5 minutes and then flip it over and cook an additional 5 to 8 minutes on the second side or until the chicken pieces are no longer pink. When the chicken is done, place it in a bowl to keep warm. Again, leave any extra liquid in the pan.
Add the leftover marinade that was saved earlier and add that to the pan. Bring this to a boil. In a small bowl combine the arrowroot and water with a spoon and stir until mixed in. Slowly pour in ⅓ of this mixture into the pan while stirring. You will see the sauce thicken. Add more if the sauce is still thin. You may only use ⅔ of the mixture. Once the sauce has thickened to your liking, turn off the heat and pour this sauce over the chicken.
To make peanut sauce chicken and rice bowls, simply put rice in a bowl or on a plate, add some chicken, carrots, cucumbers and top it off with a generous amount of slightly spicy peanut sauce. I also love adding slices of fresh avocado to the bowl.
This dish is absolutely delicious! Enjoy!
Thanks for watching and sharing!
Rockin Robin
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Rockin Robin Cooks