Satay Chicken Rice Bowl

• porcje: 2 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

6-10 Boneless skinless chicken thighs

1 tbs curry powder (I prefer west indy curry powder)

1 tbs olive oil

1 tsp salt

4 cloves garlic, minced

1 tbs ginger

1/2 cup light coconut milk

2 tbs crunchy peanut butter

1 tsp low sodium soy sauce

1/2 tbs sriracha

1 tbs rice wine vinegar

1 chilli, sliced

2 cups Jasmine rice, cooked

1/2 cup pickled red onions

1/2 cup cucumbers, sliced

1/4 cup peanuts

1/2 cup shredded red cabbage

Wskazówki

In a bowl mix together chicken thighs, curry powder, olive oil, salt.

Place a large pan over medium high heat and place chicken into the pan. Cook for 5-7 minutes and then flip.

While chicken is cooking, in a bowl mix together garlic, ginger, coconut milk, crunchy peanut butter, soy sauce, rice wine vinegar, and sliced chilli. Pour sauce into the pan over the chicken and simmer for 7-10 minutes.

After chicken is done cooking build your bowls. Rice, chicken, sauce, shredded cabbage, pickled red onions, toasted peanuts!