Finally, a lunch at work you really look forward to.
This peanut chicken bowl recipe combines simple kitchen staples, delicious veggies, tender chicken, and an Asian-inspired peanut butter sauce you’ll want to eat with a spoon.
Start by heating olive oil in a frying pan over medium-high heat. Toss in the chicken and sauté for 7 to 8 minutes, until browned. Add your soy sauce and sriracha, cook for another 3-4 minutes/until chicken is fully cooked.
Meanwhile, take a medium bowl and mix peanut butter, soy sauce, lime juice, honey, and ginger with a whisk. Add water, just a teaspoon at a time, again with the whisk. Divide your vegetables between 4 containers.
Take the chicken off the heat, and add into each container. Top with dressing, peanuts, and sesame seeds, if you’d like. The containers will keep in the fridge for up to 5 days. Enjoy!
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cut into 1-in. cubes
- 1 tablespoons soy sauce
- 1 teaspoon sriracha
- 1 cup red cabbage, sliced
- 1 cup red peppers, sliced
- 1 cup carrots, sliced into matchsticks
- 1 cup romaine lettuce, sliced crosswise
- Peanut Dressing
- 1/3 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon dried ginger
- 1/4 cup water
- Chopped peanuts (optional)
- Sesame seeds (optional)
Photo Credit: Slawomir Fajer/Shutterstock.com