Thai Chicken Lunch Bowls (Meal Prep) Recipe | Samsung Food App
Thai chicken lunch bowls have roasted vegetables and chicken served over rice with a tangy homemade peanut sauce. Easy to prep and keeps well for four days!
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Airtight container
Ingredients
- 3/4 cup uncooked rice
- 2 chicken breasts (12-16 oz total)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 6 cups vegetables cut into bite-sized pieces (I used broccoli and carrots)
- 1/4 cup all natural peanut butter
- 1 1/2 tablespoons seasoned rice vinegar
- 1 tablespoon maple syrup ((honey or brown sugar may be subbed))
- 1 teaspoon sesame oil
- 1/2 tablespoon lime juice
- 1 teaspoon ground ginger
- 2 tablespoons of water ((or more as needed to thin it out))
- 1/4 cup peanuts ((optional- 1 tablespoon per bowl))
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