Chinese · Dinner
Spicy Peanut Chicken Rice Bowl (Keto)
Boneless chicken thigh pieces seared until browned, tossed in a spicy peanut sauce built from peanut butter, sambal oelek, soy sauce and rice vinegar, then served over cauliflower rice with scallion and peanuts. Low-carb, high-fat rework of the classic Chinese-American peanut chicken bowl.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
538Calories
45.2gProtein
36.9gFat
11.8gCarbs
3.1gSugar
3.9gFiber
1580mgSodium
198mgChol
8.1gSat Fat
870mgPotassium
68mgCalcium
3.1mgIron
0.7mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Cut chicken thigh into 1-inch pieces and pat dry. Whisk peanut butter, sambal oelek, soy sauce, rice vinegar, and 2 tablespoons water until smooth.
2
Sauté
Heat avocado oil in a skillet over medium-high heat. Add chicken and cook 6–7 minutes, turning occasionally, until browned and cooked through.
3
Bloom and simmer
Push chicken to one side, add minced garlic and grated ginger, cook 30 seconds until fragrant. Pour sauce over chicken, stir, and simmer over medium-low heat 2–3 minutes until sauce thickens.
4
Plate
Steam cauliflower rice with salt 4–5 minutes over medium heat until tender. Spoon rice into a bowl, top with saucy chicken, scatter sliced scallion and chopped peanuts over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 3 tbsp3 tbsp peanut butter
- 2 tbsp2 tbsp sambal oelek
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 2 tbsp2 tbsp avocado oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 200g200g cauliflower rice
- 22 scallion
- 2 tbsp2 tbsp roasted peanuts
- 1/2 tsp1/2 tsp salt
