Chinese · Dinner
Spicy Peanut Chicken Rice Bowl (High-Protein)
Seared chicken breast tossed in a spicy peanut sauce with garlic, ginger and chili, served over jasmine rice with edamame folded through for extra protein and fiber. Finished with scallion, crushed peanuts and a lime wedge, this bowl balances savory, nutty heat against fluffy grains and a fresh citrus lift.
$5
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
57.8gProtein
25.6gFat
38.4gCarbs
5.8gSugar
6.9gFiber
1180mgSodium
146mgChol
5.2gSat Fat
980mgPotassium
85mgCalcium
3.4mgIron
0.4mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut chicken into bite-sized pieces. Mince garlic and ginger. Shell edamame into a bowl. Slice scallion and crush peanuts.
2
Whisk
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sambal oelek and 2 tbsp water until smooth and pourable.
3
Sear
Heat vegetable oil in a skillet over medium-high heat. Sear chicken for 5 to 6 minutes, turning occasionally, until golden and cooked through.
4
Simmer
Pour peanut sauce into skillet and stir to coat chicken. Simmer over medium-low heat for 2 to 3 minutes until sauce thickens and clings to meat.
5
Fold
Add edamame to skillet and warm through for 1 minute over medium-low heat.
6
Plate
Spoon jasmine rice into a bowl, top with peanut chicken mixture, drizzle with chili oil, scatter scallion and peanuts on top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1 1/3 cup220g cooked jasmine rice
- 2/3 cup110g edamame
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 4 tbsp64g natural peanut butter
- 2 tbsp30ml soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sambal oelek
- 2 tsp2 tsp chili oil
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 2 tbsp18g roasted peanuts
- 22 lime wedge
