Thai Peanut Chicken Bowl | Malkia’s Collected | Umami

Ingredients

• For the Chicken:
• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon lime juice
• For the Peanut Sauce:
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce (or tamari)
• 2 tablespoons honey or maple syrup
• 2 tablespoons lime juice
• 1-2 tablespoons sriracha (adjust to taste)
• 1/4 cup warm water (or coconut milk, to thin)
• 1 clove garlic, minced
• For the Bowls:
• 4 cups cooked rice (jasmine, brown, or quinoa)
• 1 red bell pepper, sliced
• 1 cucumber, sliced or diced
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup chopped peanuts
• Green onions, sliced (for garnish)