Grilled Chicken and Rice Bowl with Peanut Sauce
Grilled Chicken and Rice Bowl with Peanut Sauce
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick strips
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
For the Jasmine Rice
- 1 1/2 cups jasmine rice, rinsed
- 3 cups water
- 1/2 teaspoon salt
For the Creamy Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha, or to taste
- 1/4 cup warm water, or as needed, to thin
- 1/2 teaspoon fresh ginger, grated
- 1 clove garlic, minced
For the Quick Pickled Cucumbers
- 1 cucumber, large, thinly sliced
- 1/2 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
For the Bowl Assembly and Garnish
- 1 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges
- 1 tablespoon vegetable oil, as needed, for grilling
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine soy sauce, lime juice, honey, minced garlic, grated ginger, and sesame oil. Add the chicken strips, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
Cook the jasmine rice: In a medium saucepan, combine rinsed jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Make the quick pickled cucumbers: While the rice cooks, in a small bowl, whisk together rice vinegar, granulated sugar, and salt until sugar and salt are dissolved. Add the thinly sliced cucumber and toss to coat. Let sit for at least 15 minutes to pickle.
⏱️ 5 min
- 4
Prepare the creamy peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, grated ginger, and minced garlic. Gradually whisk in warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
⏱️ 5 min
- 5
Grill the chicken: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan. Remove chicken from marinade (discard excess marinade). Grill chicken strips for 3-4 minutes per side, or until cooked through and lightly charred. Let rest for a few minutes before slicing.
⏱️ 10 min•🌡️ 375
- 6
Assemble the bowls: Divide the cooked jasmine rice among 4 serving bowls. Top each bowl with grilled chicken, quick pickled cucumbers, shredded carrots, and a generous drizzle of creamy peanut sauce. Garnish with chopped fresh cilantro, chopped roasted peanuts, and a lime wedge.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken and Rice Bowl with Peanut Sauce
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick strips
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
For the Jasmine Rice
- 1 1/2 cups jasmine rice, rinsed
- 3 cups water
- 1/2 teaspoon salt
For the Creamy Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha, or to taste
- 1/4 cup warm water, or as needed, to thin
- 1/2 teaspoon fresh ginger, grated
- 1 clove garlic, minced
For the Quick Pickled Cucumbers
- 1 cucumber, large, thinly sliced
- 1/2 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
For the Bowl Assembly and Garnish
- 1 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges
- 1 tablespoon vegetable oil, as needed, for grilling
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine soy sauce, lime juice, honey, minced garlic, grated ginger, and sesame oil. Add the chicken strips, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
Cook the jasmine rice: In a medium saucepan, combine rinsed jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Make the quick pickled cucumbers: While the rice cooks, in a small bowl, whisk together rice vinegar, granulated sugar, and salt until sugar and salt are dissolved. Add the thinly sliced cucumber and toss to coat. Let sit for at least 15 minutes to pickle.
⏱️ 5 min - 4
Prepare the creamy peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, grated ginger, and minced garlic. Gradually whisk in warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
⏱️ 5 min - 5
Grill the chicken: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan. Remove chicken from marinade (discard excess marinade). Grill chicken strips for 3-4 minutes per side, or until cooked through and lightly charred. Let rest for a few minutes before slicing.
⏱️ 10 min•🌡️ 375 - 6
Assemble the bowls: Divide the cooked jasmine rice among 4 serving bowls. Top each bowl with grilled chicken, quick pickled cucumbers, shredded carrots, and a generous drizzle of creamy peanut sauce. Garnish with chopped fresh cilantro, chopped roasted peanuts, and a lime wedge.
⏱️ 5 min