Chicken + Rice Bowl with Peanut Sauce

peanut and chicken bowl (27)

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What You Need

For the Creamy Peanut Sauce

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lime juice (from 1/2 lime)
  • 2 teaspoons rice vinegar
  • 1 teaspoon honey
  • 1/4 cup creamy peanut butter (preferably regular, non-natural style)
  • 1 tablespoon toasted sesame oil

For the Bowl

  • 1 cup cooked rice (brown rice or jasmine rice recommended)
  • 1 cup shredded chicken (rotisserie chicken works great)
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Dandy® celery, julienned (cut into thin matchsticks)
  • 1 cup shredded carrot
  • 1/2 medium English cucumber, thinly sliced
  • 1/4 cup unsalted roasted peanuts, coarsely chopped
  • Lime wedges, for serving

Make It

Step 1: Prepare the peanut sauce. In a small bowl, add the soy sauce, lime juice, rice vinegar, and honey. Whisk together to combine. Then, add the peanut butter and sesame oil. Whisk vigorously until the sauce is completely smooth and creamy. Set aside.

Step 2: Next, warm and coat the chicken. Heat the olive oil in a nonstick 12-inch skillet over medium-high heat until simmering. Add the shredded chicken and about 3 tablespoons of the prepared peanut sauce. Stir constantly to coat the chicken and let it heat through for about 3 minutes. Remove from heat and set aside.

Step 3: Assemble the Rice Bowl.

  1. Rice Base: Add the cooked rice to the bottom of a deep serving bowl.
  2. Protein: Top the rice with the warm chicken covered in peanut sauce.
  3. Veggies & Crunch: Arrange the cold vegetables: Dandy® celery, carrot, and cucumber around the chicken.
  4. Finish: Top the bowl with the peanuts.

Step 4: Serve. Drizzle the remaining peanut sauce over the entire bowl. Serve immediately with extra lime wedges on the side to squeeze over the bowl before eating.

Recipe by The Produce Moms.

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