Chinese · Dinner
Spicy Peanut Chicken Rice Bowl (Low-Calorie)
Seared chicken breast tossed in a light peanut sauce built from natural peanut butter, rice vinegar, soy sauce and a touch of honey, served over steamed jasmine rice with crunchy carrot, cucumber and scallion. Sriracha and lime finish the bowl with heat and brightness while keeping the dish under 400 calories.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
389Calories
45.8gProtein
11.9gFat
29.6gCarbs
9.8gSugar
2.9gFiber
1120mgSodium
137mgChol
2.5gSat Fat
870mgPotassium
55mgCalcium
2.4mgIron
0.4mcgVitamin B12
9.5mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice the chicken breast into thin strips and pat dry. Mince the garlic, grate the ginger, and julienne the carrot. Slice the cucumber and scallion.
2
Heat
Warm the sesame oil in a nonstick skillet over medium-high heat. Sear the chicken strips 4 to 5 minutes, turning once, until browned and cooked through.
3
Mix
Whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, garlic, ginger and 1 tsp water until smooth and pourable.
4
Toss
Pour the sauce over the cooked chicken in the skillet and toss over medium heat for 1 to 2 minutes until glossy and clinging.
5
Plate
Spoon rice into a bowl, top with glazed chicken, arrange carrot, cucumber and scallion around the edge, squeeze lime juice over the top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 cup180g jasmine rice-cooked
- 2 tbsp2 tbsp natural peanut butter
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 2 tsp2 tsp sriracha
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 1/2 cup60g carrot
- 1/2 cup60g cucumber
- 22 scallion
- 2 tsp2 tsp lime juice
