VEGETARIAN RICE BOWL RECIPE RECIPES

Name: Peanut butter chicken rice bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 175g Thai sticky rice (or 350g pre-cooked); 100ml rice vinegar; 1 tbsp caster sugar; ½ cucumber , peeled into ribbons; 2 tbsp sesame oil; 1 tbsp soy sauce; 4 tbsp smooth peanut butter (we used a standard home brand supermarket jar); 2 boneless and skinless chicken thighs; 1 small red chilli , finely sliced; 2 tbsp chopped peanuts

SATAY CHICKEN RICE BOWL RECIPE | BBC GOOD FOOD

Satay chicken rice bowl recipe | BBC Good Food image

Impress your nearest and dearest with this peanut butter chicken and sticky rice bowl. A quick and easy dinner for two, it could also work for Valentine's

Provided by Esther Clark

Categories Dinner, Lunch, Main course, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

175g Thai sticky rice (or 350g pre-cooked)
100ml rice vinegar
1 tbsp caster sugar
½ cucumber , peeled into ribbons
2 tbsp sesame oil
1 tbsp soy sauce
4 tbsp smooth peanut butter (we used a standard home brand supermarket jar)
2 boneless and skinless chicken thighs
1 small red chilli , finely sliced
2 tbsp chopped peanuts

Steps:

Cook the rice following pack instructions. Meanwhile, stir the vinegar, sugar and 100ml of water together until the sugar dissolves. Add the cucumber ribbons and set aside.
Heat the grill to medium. Mix the oil, soy, peanut butter and 100-150ml of boiling water to loosen. Divide the mixture into two, setting aside half for later. Rub the chicken with the other half, then grill for 15 mins or until cooked, turning halfway through. Thickly slice.
Divide the rice between two bowls, top with sliced chicken and some pickled cucumber. Spoon the remaining marinade over the rice and finish with the chilli and chopped peanuts.

Nutrition Facts : Calories 756 calories, FatContent 40 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 3 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.4 milligram of sodium

SATAY CHICKEN RICE BOWL RECIPE | BBC GOOD FOOD

Satay chicken rice bowl recipe | BBC Good Food image

Impress your nearest and dearest with this peanut butter chicken and sticky rice bowl. A quick and easy dinner for two, it could also work for Valentine's

Provided by Esther Clark

Categories Dinner, Lunch, Main course, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

175g Thai sticky rice (or 350g pre-cooked)
100ml rice vinegar
1 tbsp caster sugar
½ cucumber , peeled into ribbons
2 tbsp sesame oil
1 tbsp soy sauce
4 tbsp smooth peanut butter (we used a standard home brand supermarket jar)
2 boneless and skinless chicken thighs
1 small red chilli , finely sliced
2 tbsp chopped peanuts

Steps:

Cook the rice following pack instructions. Meanwhile, stir the vinegar, sugar and 100ml of water together until the sugar dissolves. Add the cucumber ribbons and set aside.
Heat the grill to medium. Mix the oil, soy, peanut butter and 100-150ml of boiling water to loosen. Divide the mixture into two, setting aside half for later. Rub the chicken with the other half, then grill for 15 mins or until cooked, turning halfway through. Thickly slice.
Divide the rice between two bowls, top with sliced chicken and some pickled cucumber. Spoon the remaining marinade over the rice and finish with the chilli and chopped peanuts.

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