Description
A vibrant, easy-to-make Thai-inspired dish with tender grilled chicken, fresh veggies, and a creamy peanut sauce served over fragrant jasmine rice. Fast, flavorful, and perfectly balanced for weeknight meals.
Ingredients
2 boneless chicken breasts
2 cups cooked jasmine rice
1 cup shredded purple cabbage
1 cup shredded carrots
1 sliced cucumber
3 tbsp natural creamy peanut butter
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp chili flakes or red pepper flakes
1 tbsp lime juice
1 tsp sesame oil
1 tbsp toasted sesame seeds (optional)
2 tbsp chopped fresh cilantro
2 garlic cloves
1 tbsp grated fresh ginger
1/2 onion (thinly sliced)
1 tbsp cooking oil (neutral, like canola)
Salt and pepper
Instructions
Preheat a large skillet over medium-high heat. Add 1 tbsp oil and sear chicken breasts, 1-2 minutes per side. Transfer to a plate.
In the same skillet, sauté onions, garlic, and ginger for 30 seconds. Add shredded cabbage and carrots; cook 2-3 minutes until slightly softened.
In a small bowl, whisk peanut butter, soy sauce, rice vinegar, honey, chili flakes, lime juice, sesame oil, salt, and pepper until smooth.
Return chicken to the skillet with vegetables. Pour peanut sauce over, reduce heat to medium-low, and simmer 4-5 minutes until fully cooked. Season with additional soy sauce if desired.
Divide rice into bowls. Top with chicken, vegetable mixture, sliced cucumber, and sesame seeds. Garnish with fresh cilantro.
Notes
Marinate chicken in soy sauce and garlic for 15 minutes for deeper flavor.
Substitute quinoa or brown rice for a lower-carb option.
Double sauce recipe for extra richness.
Use almond butter if peanut allergy is a concern.
Meal-prep for 3-5 days; store components separately.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 60mg