Peanut Butter Chicken Rice Bowl Recipes

PEANUT BUTTER CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
• Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

PEANUT BUTTER CHICKEN RICE BOWL

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.