30 Minute Ginger Peanut Chicken Bowls
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.67 out of 5 stars
(18)
Ingredients
6 servings
- 1/2 cup creamy peanut butter
- 1/3 cup tamari/soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup pickled ginger juice
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon tamari/soy sauce
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons toasted sesame oil
- 1 tablespoon chopped fresh ginger
- 4 scallions, chopped
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 mango, chopped
- 1 tablespoon pickled sushi ginger, chopped
- 1 tablespoon lime zest + 2 tablespoons juice
- 1/2 cup chopped, cilantro
- 1/2 cup Thai or regular basil
- rice and avocado, for serving
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Preparation
Step 1
1. To make the sauce: Combine all ingredients in a blender or glass jar and mix until smooth. Add water as needed to thin.2. In a large skillet, toss the chicken with toasted sesame oil, fresh ginger, and scallions. Set over medium-high heat. Cook until crispy, about 5 minutes. Add the butter, tamari/soy sauce, and garlic. Cook another minute, then remove the chicken from the skillet.3. In a bowl, toss the mango, pickled sushi ginger, lime zest and juice, cilantro, basil, and a pinch of salt. 4. Serve the chicken and peanut sauce over bowls of rice. Add the mango and slices of avocado. Add extra peanut sauce. Enjoy!!
Step 2
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