Description
This Thai-inspired chicken bowl features tender, bite-sized chicken breast and crisp bell peppers swimming in a rich, creamy peanut sauce. Infused with coconut milk and aromatic red curry paste, this dish is the perfect blend of sweet, salty, and spicy. It is a nutritious, restaurant-quality meal that you can effortlessly pull together for a healthy and satisfying weeknight dinner in just thirty minutes.
Ingredients
1.5 lbs Chicken Breast, cut into 1-inch cubes
1/2 cup Creamy Peanut Butter (natural unsweetened)
1 can Full-fat Coconut Milk
3 tbsp Soy Sauce
2 tbsp Fresh Lime Juice
1 tbsp Red Curry Paste (vegan)
2 cups Fresh Bell Peppers, sliced thin
1 tbsp Neutral Oil
Instructions
Whisk the peanut butter, coconut milk, soy sauce, lime juice, and red curry paste in a medium bowl until completely smooth.
Set the sauce aside to allow flavors to combine.
Heat a large skillet over medium-high heat with a neutral oil.
Sear the chicken cubes in batches until they reach an internal temperature of 165 degrees Fahrenheit.
Add the sliced bell peppers to the skillet and sauté for three minutes until tender-crisp.
Pour the prepared peanut sauce over the cooked chicken and bell peppers.
Simmer the mixture for five minutes until the sauce thickens and coats the ingredients uniformly.
Notes
Use tamari instead of soy sauce to make this dish gluten-free. Ensure your red curry paste is labeled vegan to avoid shrimp paste. Serve over jasmine rice or rice noodles for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg