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Chicken and Rice Bowls with Peanut Sauce

Recipe courtesy of The Produce Moms
Servings 2
Prep Time 7 minutes
Cook Time 5 minutes

Ingredients

Creamy Peanut Sauce:

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon lime juice freshly squeezed
  • 2 teaspoons rice vinegar
  • 1 teaspoon honey
  • 1/4 cup creamy peanut butter
  • 1 tablespoon toasted sesame oil

Bowls:

  • 1 tablespoon olive oil
  • 1 cup cooked shredded chicken
  • 1 cup cooked brown or jasmine rice
  • 1 cup Dandy celery julienned
  • 1 cup shredded carrot
  • 1/2 medium English cucumber thinly sliced
  • 1/4 cup unsalted roasted peanuts coarsely chopped
  • lime wedges for serving

Instructions

  • To prepare peanut sauce: In small bowl, whisk soy sauce, lime juice, rice vinegar and honey. Add peanut butter and sesame oil. Whisk vigorously until sauce is completely smooth and creamy. Set aside.
  • To prepare bowls: In nonstick 12-inch skillet over medium-high heat, heat olive oil until simmering. Add shredded chicken and about 3 tablespoons peanut sauce. Stir constantly to coat chicken and heat through, about 3 minutes. Remove from heat and set aside.
  • To assemble rice bowls: In deep serving bowls, add cooked rice. Top with warm chicken covered in peanut sauce. Arrange celery, carrot and cucumber around chicken. Top with peanuts.
  • Drizzle remaining peanut sauce over bowls. Serve with lime wedges to squeeze over bowls.
Course: Salad
Cuisine: American, Asian