Thai Chicken Peanut and Veggie Bowl
easy Thai chicken and veggie bowl one-pot meal
Ingredients
- 3 tablespoon olive oil
- 1 yellow onion, chopped
- 1/4 cup green onion optional
- 3 cloves garlic
- 6 large carrots
- 1 head broccoli
- green beans optional
- 2 cup rice
- 12 boneless chicken thighs
- 1 11.5 bottle Fischer & Wieser Thai Plum Garlic Sauce
- 1/4 cup peanuts
Instructions
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Chop the onion and garlic cloves.
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Add the olive oil to the wok or large skillet, and turn the burner on medium-high heat.
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Add the chopped onion and garlic to the wok and saute.
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Cut the carrots into thin slices, or shred them.
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Cut the broccoli flowerets into small pieces.
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Add the carrots and broccoli in with the onion and garlic and stir.
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Add the green beans if you choose.
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Start cooking the rice separately in a rice cooker, adding water and seasoning.
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While the vegetables and rice are cooking, cut the chicken into bite-size pieces, season, and add them to the wok.
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Stir in the plum garlic sauce, and turn the burner to low or simmer.
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Cook until the chicken is done, then add the peanuts.
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Cook for approximately ten more minutes, then serve the chicken and veggies over the rice.
Recipe Notes
Suggestion: One day ahead of time, boil a whole chicken, and debone the meat. Shred the chicken and add to the Thai chicken and veggie mixture rather than cooking chicken chunks. Doing this could lessen the time required for cooking this meal.Use approximately 4 cups water to cook the rice or the amount required for your rice cooker.
Other options: Instead of cooking rice, make it a Thai chicken and quinoa bowl or use cauliflower rice (You should be able to find this in the frozen section of your local grocery store.) in the place of rice.
