Thai Peanut Bowl with Grilled Chicken
Swap the chicken for tofu or you can use leftover beef or pork for an equally delicious meal. Feel free to adjust the vegetables in the bowl to suit your taste…or to clean out the fridge!
* Available in the Asian section of most supermarkets
** available at specialty Asian shops
- 4 boneless skinless chicken breasts
- Hoisin sauce*
- Brown rice or rice noodles, cooked according to package instructions
- Fresh spinach or your favourite green
- Julienned red pepper
- Julienned carrots
- Edamame (fresh soy beans)
- Bean sprouts
- Any other cooked or raw vegetable you wish
- Dry roasted, unsalted peanuts
- ½ cup smooth sweetened peanut butter
- ½ cup light soy sauce
- 2 tbsp rice wine vinegar*
- 2 tbsp Asian sesame oil*
2 tbsp mirin* or honey
- 1 tbsp Thai yellow curry paste (not Indian style)**
- 1 tbsp Sambal Oelek* Asian hot chili paste
- 1 clove garlic, minced
- 1 tsp dry ginger
- Water, if needed
Thai Peanut Sauce
Preheat outdoor grill to high. Season chicken breasts on both sides with salt and pepper. Grill until nearly done, burning frequently to avoid burning. Brush over the hoisin sauce and let cook until the chicken is nicely browned, the sauce is sticky, and juices run clear. Transfer to a plate and let rest for 10 minutes. Meanwhile, make the sauce.
To assemble the bowl, place a mound of rice or noodles in the bowl. Add some of the remaining vegetables. Slice the chicken and place on top. Spoon over the sauce and garnish with cilantro and peanuts.
Thai Peanut Sauce
Combine all ingredients for the peanut sauce in a large measuring cup. Microwave for 1 minute and stir well. If sauce is too thick, add a bit of water. Sauce should be smooth, creamy and runny like thick soup.