Food boredom is real, even for a food blogger with over 400 recipes on her website. So these days I have really been into meals that are a little different, meals that incorporate ingredients that some of us may be less familiar with. It’s not that I don’t love an amazing burger or succulent roast chicken, I just want to shake things up a bit with something unexpected once in a while. These Asian Chicken and Rice Bowls are definitely a delicious change of pace! I hope you love them as much as I do.
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Let’s Talk About these Asian Chicken and Rice Bowls:
To make these Asian Chicken and Rice Bowls you simply whisk together the ingredients for the sauce, add chopped veggies, diced chicken and bake for 25 minutes. Once baked, you can pour over rice and enjoy! I love to garnish this meal with chopped peanuts, green onions and/or cilantro.
So what’s in the sauce? All good things! Full fat coconut milk, red curry paste, rice vinegar, sesame oil, garlic, powdered ginger, peanut butter, soy sauce and oyster sauce. This recipe is full of flavor! Then you add chopped bok choy, diced red bell pepper and chicken, cover with foil and bake!
Heads Up, Asian Sauces Tend to Have Lots of Ingredients, Don’t Panic:
If you, like me, don’t like buying ingredients for a single recipe, don’t worry, not only will you be making this dish on repeat, but my Easy Ramen has several of the same ingredients as well, so throw that in the rotation. Trust me, no ingredient will go to waste! And it’s the combination of these ingredients that makes the outcome so darn delicious!
You and Your Family are About to be Very Happy!
This meal is so good, adults and kids alike love it. It’s budget friendly, takes only 10 minutes to prep and 25 minutes to cook , and you’ll make it over and over, I promise. It’s the perfect meal to break up the routine of eating the same staple meals over and over, that’s a win!
The Recipe: Asian Chicken and Rice Bowls
What you need: a baking dish, red curry paste, coconut milk, and oyster sauce.
A delicious, easy to make meal that adds variety and fun to your meal planning!
- 2 cups bok choy, diced
- 1/2 cup sweet red bell pepper, diced
- 4 cloves garlic, peeled and minced (or grated with a microplane)
- 1 1/2-2 pounds boneless, skinless chicken breasts diced into 1" cubes
- 1 can full fat coconut milk (14 oz)
- 2 tablespoons red curry paste
- 1/4 teaspoon dried ginger
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (adds so much rich flavor!)
- 1 tablespoon peanut butter
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- juice of one lime
- your choice of rice, any amount, cooked to package instructions
- chopped peanuts, green onions, cilantro, lime wedges
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Preheat oven to 400 degrees, place oven rack in center position.
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Prep, bok choy, red belle pepper, garlic and chicken, set aside. In a baking dish whisk together coconut milk, curry paste, garlic, ginger, soy sauce, oyster sauce, peanut butter, sesame oil, rice vinegar, and lime juice until smooth. Add sweet bell pepper and bok choy. Stir. Add diced chicken, stir.
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Bake, covered in foil for 25 minutes (start your rice now). Remove from oven, garnish with green onions, lime wedges and peanuts if desired. Serve over rice.
I also like to sub the bok choy for snow peas. They add a nice little crunch. Of course frozen peas can be added a few minutes before removing from the oven.
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