Kirk's Cooking and Cocktails

Name: Spring Chicken Bowl w/ Peanut Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: Organic Wrapped Cabbage; Organic Cucumber; Boskovich Green Onions; Carrot; McCormick® Sesame Seed; Lime; Sue Bee Honey, Hot; Wan Ja Shan Soy Sauce; Talking Rain AQA Water, 9.5 pH; Christopher Ranch Organic Chopped Ginger; Justin's Peanut Butter Blend, Honey; Chicken Breast Skewer; Bluebonnet Nutrition Vegetable Oil Sticks; Napoleon Co. Grille Garlic Cloves; Shirakiku Rice, Cooked; Bob's Red Mill Corn Starch

Print recipe

Spring Chicken Bowl w/ Peanut Sauce

Serves 220 mins prep20 mins cook

Crispy rice and homemade peanut sauce, say no more! This meal is super healthy, super easy, and makes for a perfect weeknight meal on these busy spring weeks!

0 servings

What you need

tbsp honey

head cabbage

cucumber

bunch green onion

carrot

oz sesame seed

lime

tbsp soy sauce

tbsp water

Christopher Ranch Organic Chopped Ginger

tsp fresh ginger

cup peanut butter

chicken breast

Bluebonnet Nutrition Vegetable Oil Sticks

tbsp vegetable oil

clove garlic clove

cup cooked rice

tbsp corn starch

Shop Recipe

Instructions

For the Bowl: Chop up the chicken and add to a bowl with the starch and soy sauce. Heat 1 tablespoon of oil in a pan and cook the chicken. Remove. Add the remaining oil to the pan and fry the cooked rice and garlic for 5 minutes per side. Build the bowl with the cooked chicken, crispy rice, and desired vegetables (cabbage, carrots, cucumber, green onion, sesame seeds).

For the Peanut Sauce: Mix together the peanut butter, fresh ginger, lime juice, honey, 2 tablespoons of soy sauce, and 2 tablespoons of water (add more water as needed to reach desired consistency). Drizzle the peanut sauce generously over the assembled bowl.

View original recipe