Thai Chicken Rice Bowls | Riceland

Ingredients

• 2 cups Riceland Brown Rice
• 1 1/2 cups broccoli florets
• 1 cup carrot chips
• 1 cup diagonally sliced sugar snap peas
• 1 cup yellow and red bell pepper strips
• 3 Tablespoons soy sauce
• 1 1/2 Tablespoons sweet chili sauce
• 1 teaspoon Thai roasted red chili paste
• 2 Tablespoons sorghum syrup
• 1 1/2 teaspoons Sriracha
• 1 1/2 Tablespoons rice wine vinegar
• 1 Tablespoon Mirin
• 1 Tablespoon fresh lime juice
• 1 1/2 Tablespoons sesame oil
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon ground cumin
• 2 garlic cloves, crushed and minced
• 1 teaspoon red pepper flakes, optional
• 1 pound chicken breast, cubed (can use leftover or deli chicken if available)
• 1/2 cup dry roasted and salted peanuts
• 2 green onions, green parts only, sliced, as garnish
• Toasted sesame seeds as garnish
• chopped cilantro as garnish
• Salt and pepper to taste
• Additional soy sauce as desired