Struggling to choose between a take-out craving and a nutritious homemade meal? These simple Thai Chicken Bowls offer the best of both worlds right in your kitchen.
Ingredients
- 1 cup brown rice
- 2 cups bone broth
- 1 cup packaged coleslaw mix
- 2 tablespoons peanut sauce (Recipe linked in notes below!)
- 2 boneless skinless chicken thighs
- Salt and pepper to taste
- Handful of peanuts chopped
- Fresh lime wedges
- Fresh cilantro leaves
- Sesame seeds for garnish
Instructions
Cook the Brown Rice:
- Rinse the brown rice under cold water until the water runs clear.
- In a pot, bring the bone broth to a boil.
- Add the rinsed brown rice to the boiling broth, reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the liquid is absorbed.
- Once cooked, fluff the rice with a fork and set aside.
Prepare the Peanut Sauce:
- Follow the link to my homemade peanut sauce recipe and prepare it according to the instructions.
- Once ready, set aside until needed.
Cook the Chicken:
- Season the chicken thighs with salt and pepper on both sides.
- Heat a skillet over medium-high heat and add a drizzle of oil.
- Add the chicken thighs to the skillet and cook for about 6-8 minutes per side, or until fully cooked through and nicely browned on the outside.
- Once cooked, remove from heat and let them rest for a few minutes before slicing them into strips.
Assemble the Bowls:
- In each serving bowl, add a generous portion of cooked brown rice.
- Top the rice with a handful of packaged coleslaw mix.
- Drizzle peanut sauce over the coleslaw mix.
- Arrange the sliced chicken thighs on top.
- Sprinkle chopped peanuts over the chicken.
- Garnish with fresh cilantro leaves, a squeeze of lime juice, and a sprinkle of sesame seeds.
Notes
Make the sauce for this dish here:
This is the best Thai Peanut Sauce!!