Empty My Fridge
Spicy Peanut Chicken Meal Prep Lunch Bowl
Ingredients
- Rice · cooked4 cups
- Sesame seed1 tsp
- Cilantro¼ cups
- Lime1
- Red cabbage · shredded1 cup
- Broccoli1 cup
- Carrot½ cups
- Oil2 tbsp
- Rice wine vinegar8 tsp
- Chicken thigh · boneless skinless8
- Salt
- Black pepper · ground
- Peanut butter¼ cups
- Tamari3 tbsp
- Maple syrup2 tbsp
- Chili garlic sauce1 tbsp
- Ginger · grated1 tsp
Instructions
- In a small bowl or blender, mix the peanut butter, tamari, rice vinegar, maple syrup, chili garlic sauce and grated ginger until thoroughly combined. Set aside.
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook, stirring occasionally, for about 5-7 minutes until golden on all sides.
- Lower the heat to medium-low, pour in half the peanut sauce and mix well. Remove from the heat and set aside.
- In a large bowl, toss the red cabbage, broccoli and carrots. Add the oil and rice vinegar and mix until the vegetables are evenly coated.
- Divide the rice among the serving dishes. Top with the slaw and the peanut chicken, drizzle over the remaining sauce, and finish with sesame seeds, cilantro and lime wedges.
- Serve immediately, or refrigerate for up to 3 days.
Summarized from The Domestic Geek's video. Watch it for the details.
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