Ingredients
Scale
- 2 large chicken breasts, cut into strips
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup cooked jasmine rice or brown rice
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1/2 cup sliced bell peppers
- Fresh cilantro, chopped (optional garnish)
- For the peanut sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili paste (adjust for spice level)
- 1/4 cup warm water to thin out the sauce
Instructions
- Preheat a skillet over medium-high heat. Season the chicken strips with salt, pepper, smoked paprika, and garlic powder. Add olive oil and cook the chicken for 6-8 minutes until cooked through and browned. Remove from heat and set aside.
- Whisk together peanut butter, soy sauce, honey, rice vinegar, sriracha, and warm water in a small bowl until smooth. Adjust thickness with more water if needed.
- In each bowl, place a base of cooked rice. Top with cooked chicken, shredded carrots, chopped cucumber, and sliced bell peppers. Drizzle generously with peanut sauce and garnish with chopped cilantro if desired. Toss to combine before serving.
Notes
- Use shredded rotisserie chicken for quicker meal prep.
- Replace vegetables with broccoli or snap peas for added crunch.
- Adjust spice level by increasing or decreasing sriracha in the peanut sauce.
- For gluten-free, substitute soy sauce with tamari.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: High-Protein, Nut-Free (if peanut butter is substituted)
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 8g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg