Easy Peanut Chicken Rice Bowls with Shredded Veggies

closeup of Asian chicken rice bowl in black pottery with red chopsticks on a bamboo placemat

Easy Peanut Chicken Rice Bowls with Shredded Veggies

This quick and easy recipe is an all-in-one meal. Shredded roast chicken and veggies tops warm jasmine rice, all covered in a slightly sweet, slightly salty and very addictive peanut sauce.

Course Main Course

Cuisine American

Dish Type Bowl

Cooking Style fast

Diet and Health Healthy, low carb, low fat

Seasonal Father's Day, summer

Ingredient cabbage, chicken, peanut butter

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 253

Author Amy Reiley

Ingredients

For the Peanut Sauce

1/4 cup all-natural peanut butter
1 Tbsp soy sauce
1 Tbsp fish sauce
1 tsp sweet chili sauce
1 tsp grated ginger
2-4 Tbsp water
salt to taste

For the Bowl

1 cup dry jasmine rice* (makes approximately 3 cups cooked)
6 cups shredded vegetables including carrots, Napa cabbage or a mix of Green, Savoy and/or Red cabbage
2 cups shredded roast chicken white or dark meat, depending on your preference
2 Persian cucumbers substitute with English cucumber, although it won't be as sweet.
3 scallions

Get Recipe Ingredients

Instructions

To make the Peanut Sauce

In a small mixing bowl, whisk together the peanut butter, soy sauce, fish sauce, sweet chili sauce and grater ginger.
Add two tablespoons of water and whisk to make a creamy sauce consistency.
If the mixture is too thick, add up to two additional tablespoons of water, one tablespoon at a time, until the sauce is your desired thickness. Season with salt if desired.
Let the sauce rest for at least 30 minutes before serving. (Can be made a day in advance.)
Whisk the sauce just before adding it to the bowl.

To make the Bowl

Cook the rice according to package instructions.*
While the rice is cooking, halve the cucumbers lengthwise and slice into thin half moons.
Slice the scallions into thin rounds.
When the rice is cooked, divide between six large serving bowls.
Top the rice with the cabbage.
Sprinkle with the cucumber slices and scallions and top with the shredded chicken.
Drizzle each bowl with a generous serving of the peanut sauce and serve.

Notes

* If you're in a rush, you can use pre-cooked rice. You will need to use 3 cups of rice for this substitution.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition