Thai Chicken Bowls
Thai Chicken Bowls is a dairy free recipe with 6 servings. This main course has 448 calories, 23g of protein, and 17g of fat per serving. For $1.88 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is liked by 48 foodies and cooks. A couple people really liked this Asian dish. Head to the store and pick up pineapple, carrots, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Cookie Monster Cooking. With a spoonacular score of 87%, this dish is super. Try Thai Basil Chicken Bowls, Chicken Thai Noodle Bowls, and Thai Peanut Chicken Buddha Bowls for similar recipes.
Servings: 6
Ingredients:
1 ½ cups uncooked brown basmati rice
2 carrots, peeled and chopped
2 chicken breasts, cooked and shredded
chopped cilantro, for serving
1 cup coconut milk
3 cups coleslaw mix or sliced cabbage**
2 cloves garlic, minced
2 teaspoons freshly grated ginger
4 green onions, sliced
1 tablespoon olive oil
1 onion, chopped
½ cup peanut sauce
1 cup chopped pineapple
½ teaspoon salt
sriracha, for serving
2 ¾ cups water
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
To make the rice - add the rice, coconut milk, water and salt to a medium saucepan. Bring the mixture to a boil, give it a good stir, then cover and turn down the heat to medium-low / low. Let simmer for about 20 to 25 minutes, until the water is absorbed. Remove from the heat (leaving the cover on) and let stand for 10 minutes. Fluff with a fork. To make the bowls - set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and carrots. Cook for about 5 minutes, until the veggies are crisp tender. Add in the garlic and ginger and cook for 30 seconds, until fragrant. Add in the pineapple chunks, cabbage and green onions. Cook for about 2 to 3 minutes, until the pineapple is warm and the cabbage is wilted down. Turn down the heat to low and add in the chicken, cashews and peanut sauce. Stir to combine. Season with salt to taste (I added about ½ to ¾ teaspoon - it will depend on how salty the peanut sauce is that you use).To serve, spoon some of the rice into a bowl. Top with some of the vegetable chicken mixture. Garnish with cilantro and serve with sriracha if desired.
Step by step:
1. To make the rice - add the rice, coconut milk, water and salt to a medium saucepan. Bring the mixture to a boil, give it a good stir, then cover and turn down the heat to medium-low / low.
2. Let simmer for about 20 to 25 minutes, until the water is absorbed.
3. Remove from the heat (leaving the cover on) and let stand for 10 minutes. Fluff with a fork. To make the bowls - set a large skillet over medium heat.
4. Add in the olive oil. When hot, add in the onion and carrots. Cook for about 5 minutes, until the veggies are crisp tender.
5. Add in the garlic and ginger and cook for 30 seconds, until fragrant.
6. Add in the pineapple chunks, cabbage and green onions. Cook for about 2 to 3 minutes, until the pineapple is warm and the cabbage is wilted down. Turn down the heat to low and add in the chicken, cashews and peanut sauce. Stir to combine. Season with salt to taste (I added about ½ to ¾ teaspoon - it will depend on how salty the peanut sauce is that you use).To serve, spoon some of the rice into a bowl. Top with some of the vegetable chicken mixture.
7. Garnish with cilantro and serve with sriracha if desired.
Nutrition Information:
covered percent of daily need
