Thai Peanut Chicken Rice Bowls

Thai-inspired chicken rice bowls with crisp cucumber, carrots, and a tangy peanut-lime sauce. An easy stovetop dinner ready in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups long-grain white rice
• 0.25 cup peanut butter
• 1 tbsp soy sauce
• 1 whole lime
• 1 tsp honey
• 1 medium cucumber
• 2 medium carrots
• 2.5 cups water
• 0.5 cup water
• 1 tbsp neutral cooking oil
• 0.5 tsp garlic powder
• 0.5 tsp kosher salt

Cooking instructions

1. Rinse the rice until the water runs mostly clear. Combine it with 2 1/2 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. (about 20 min)
2. Cut the chicken into 1-inch pieces and season with garlic powder and salt. (about 3 min)
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and the thickest pieces reach 165°F on an instant-read thermometer, about 7 to 9 minutes. (about 9 min) — 165°F
4. Whisk the peanut butter, soy sauce, juice of half the lime, honey, and 1/2 cup warm water in a small saucepan. Cook over low heat, stirring, until smooth and pourable, about 2 minutes. (about 2 min)
5. Slice the cucumber and cut the carrots into thin matchsticks. Divide the rice among bowls and top with chicken, cucumber, and carrots. (about 5 min)
6. Drizzle the warm peanut sauce over the bowls and serve with the remaining lime cut into wedges. (about 1 min)