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Asian Chicken Bowls With Crispy Rice

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A flavorful and satisfying dish featuring marinated chicken, crispy rice, fresh vegetables, and creamy peanut sauce, perfect for a quick and delicious meal.

Ingredients

Protein

  • 10 pieces Chicken Thighs
  • 1 cup Tamari or gluten free soy sauce
  • 2 lemons Lemons juiced
  • 1 teaspoon Salt
  • 1 tablespoon Garlic Powder

Vegetables & Salad

  • 1 bag Edamame
  • 1 piece Bell Pepper
  • 1 small Red Cabbage (shredded)
  • 5 green onions Green Onions chopped

Cooked Rice & Crispy Rice

  • 3 cups Cooked Rice
  • 1 tablespoon Tamari or gluten free soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon Olive Oil or sesame oil

Peanut Sauce

  • 0.75 cup Peanut Butter unsweetened
  • 0.25 cup Maple Syrup or honey
  • 2 tablespoons Tamari or gluten free soy sauce
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Garlic minced
  • 1 tablespoon Fresh Ginger grated or minced
  • 1 lime Lime juiced
  • 1 teaspoon Salt

Instructions 

  • Whisk together tamari, lemon juice, salt, and garlic powder. Marinate chicken for 20 minutes.
  • Preheat oven to 400°F. Mix cooked rice with tamari, sriracha, and oil; spread on a baking sheet and bake 20-25 minutes until crispy.
  • Broil marinated chicken on a foil-lined sheet for 15 minutes until cooked through and slightly charred. Rest and slice.
  • Combine edamame, sliced bell pepper, shredded cabbage, and chopped green onions for the salad.
  • Blend peanut sauce ingredients until smooth, adding water if too thick.
  • Assemble bowls with crispy rice, sliced chicken, salad, drizzle with peanut sauce, and top with chopped peanuts and green onions.

Notes

For extra crunch, consider frying the rice until golden before baking.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: chicken, peanut sauce, rice