Asian Chicken and Rice Bowls
A delicious, easy to make meal that adds variety and fun to your meal planning!
Servings 4 servings
Ingredients
- 2 cups bok choy, diced
- ½ 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
- ¼ 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
Optional toppings:
- chopped peanuts, green onions, cilantro, lime wedges
Instructions
- Preheat oven to 400 degrees, place oven rack in center position.
- 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.
- 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.
Notes
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.