Pin It Brighten up your dinner table with a Peanut Chicken Power Bowl that is as vibrant as it is nutritious. This protein-packed meal combines tender spiced chicken with a rainbow of crunchy vegetables and a velvety, nutty sauce, creating a satisfying fusion of American and Asian-inspired flavors.
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The secret to this bowl's success lies in the balance of textures. From the julienned carrots to the tender grains of rice or quinoa, every spoonful offers a delightful crunch and wholesome heartiness. Drizzling the warm, slightly spicy peanut sauce over the top ties all the fresh ingredients together into one cohesive, mouthwatering dish.
Ingredients
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- Chicken: 500 g (1.1 lbs) boneless, skinless chicken breasts or thighs, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp ground cumin, ½ tsp salt, ¼ tsp black pepper
- Grains: 200 g (1 cup) brown rice or quinoa (uncooked), 2 cups water or low-sodium broth
- Vegetables: 1 large carrot (julienned or grated), 1 red bell pepper (thinly sliced), 1 small cucumber (thinly sliced), 100 g (1 cup) shredded purple cabbage, 2 spring onions (sliced), 50 g (2 cups) baby spinach or mixed greens
- Peanut Sauce: 80 g (1/3 cup) creamy peanut butter, 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar or lime juice, 1 tbsp honey or maple syrup, 1 tsp sriracha or chili sauce (optional), 2–3 tbsp warm water
- Garnish: 2 tbsp roasted peanuts (chopped), fresh cilantro or parsley (chopped), lime wedges
Instructions
- Step 1
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2
- In a bowl, toss chicken with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
- Step 3
- Arrange chicken on the prepared baking sheet. Bake for 20–25 minutes, or until fully cooked (internal temperature: 74°C/165°F). Rest for 5 minutes, then slice.
- Step 4
- Meanwhile, cook grains: Rinse rice or quinoa, place in a saucepan with water or broth, bring to a boil, then reduce heat, cover, and simmer until tender (brown rice: ~25 min, quinoa: ~15 min). Fluff with a fork.
- Step 5
- Prepare vegetables and arrange all toppings.
- Step 6
- Make peanut sauce: Whisk peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha (if using), and enough warm water to reach a pourable consistency.
- Step 7
- Assemble bowls: Divide grains among four bowls. Top each with sliced chicken, vegetables, and greens. Drizzle generously with peanut sauce.
- Step 8
- Garnish with chopped peanuts, cilantro, and lime wedges. Serve immediately.
Zusatztipps für die Zubereitung
Ensure you allow the chicken to rest for at least 5 minutes before slicing; this keeps the meat juicy and prevents it from drying out. If the peanut sauce becomes too thick while sitting, simply whisk in an extra teaspoon of warm water until it reaches your desired consistency.
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Varianten und Anpassungen
For a vegetarian alternative, replace the chicken with crispy baked tofu or tempeh. To keep the recipe gluten-free, use tamari in place of soy sauce and ensure your grains are certified gluten-free. You can also boost the nutrition by adding avocado, edamame, or roasted sweet potato.
Serviervorschläge
This vibrant bowl pairs exceptionally well with a crisp Sauvignon Blanc or a refreshing jasmine iced tea. For an extra bright finish, serve with plenty of fresh lime wedges to squeeze over the vegetables just before eating.
Pin It Gather your ingredients and prepare this wholesome Peanut Chicken Power Bowl today. It’s a versatile, easy-to-make meal that delivers restaurant-quality flavor right from your own kitchen.
Recipe Questions & Answers
- → Can I make this bowl ahead of time?
Yes, these bowls meal prep beautifully. Store cooked chicken, grains, vegetables, and sauce separately in airtight containers for up to 4 days. Reheat chicken and grains gently, then assemble with fresh vegetables just before serving.
- → What can I use instead of peanut butter?
Almond butter, cashew butter, or sunflower butter work well as alternatives. For a nut-free option, try tahini or tahini mixed with a touch of sesame oil. Adjust the sweetness and acidity to taste.
- → How do I make this vegetarian?
Replace the chicken with baked or pan-fried tofu, tempeh, or chickpeas. Press and marinate tofu in the same spice blend used for chicken, then bake at 200°C for 25-30 minutes until golden and crispy.
- → Can I use different grains?
Absolutely. Brown rice, quinoa, farro, bulgur, or even cauliflower rice for a low-carb version work beautifully. Adjust cooking time according to your chosen grain's package directions.
- → How can I adjust the peanut sauce consistency?
Add warm water one tablespoon at a time until you reach your desired thickness. For a thinner dressing-style sauce, add more liquid. For a thicker dipping consistency, use less water or add a touch more peanut butter.
- → What vegetables work best in this bowl?
Shredded carrots, sliced bell peppers, cucumber, purple cabbage, and fresh greens provide crunch and color. You can also add roasted sweet potato, steamed edamame, sliced avocado, or fresh snap peas for variety.
