RECIPE

Tasty Thai Chicken & Peanut Butter Rice Bowl

Name: Tasty Thai Chicken & Peanut Butter Rice Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup (250 mL) BEN’S ORIGINAL™ Jasmine Rice; 1 1/2 cups (375 mL) Low sodium chicken broth; 1 Fresh lime, half juiced and remaining cut into wedges; 3 tsp (15 mL) Low sodium soy sauce; 1 Tbsp (15 mL) All natural smooth peanut butter; 1 tsp (5 mL) Brown sugar; 1 Clove garlic, minced; 1 Tbsp (15 mL) Minced fresh gingerroot; 1 Tbsp (15 mL) Vegetable oil; 1 lb (500 g) Boneless skinless chicken breasts, cubed; 1 Large carrot, thinly sliced diagonally; 2 Zucchini, thinly sliced in rings; 1/2 lb (250 g) Snow peas; 1/4 tsp (1 mL) Salt-free garlic and herb seasoning blend; 1 Green onion, finely chopped; 2 Tbsp (30 mL) Finely chopped fresh cilantro; 4 Lime wedges

Bens Original Thai Chicken_Peanut Butter Rice Bowl

TIME

40 min

INGREDIENTS

17 items

MAKES

4 servings

Get creative in the kitchen with this incredibly easy, and incredibly delicious, bowl – chicken, rice and the perfect blend of flavours, including ginger, soy, citrus and peanut butter. Dig in!

1 cup (250 mL) BEN’S ORIGINAL™ Jasmine Rice
1 1/2 cups (375 mL) Low sodium chicken broth
1 Fresh lime, half juiced and remaining cut into wedges
3 tsp (15 mL) Low sodium soy sauce
1 Tbsp (15 mL) All natural smooth peanut butter
1 tsp (5 mL) Brown sugar
1 Clove garlic, minced
1 Tbsp (15 mL) Minced fresh gingerroot
1 Tbsp (15 mL) Vegetable oil
1 lb (500 g) Boneless skinless chicken breasts, cubed
1 Large carrot, thinly sliced diagonally
2 Zucchini, thinly sliced in rings
1/2 lb (250 g) Snow peas
1/4 tsp (1 mL) Salt-free garlic and herb seasoning blend
1 Green onion, finely chopped
2 Tbsp (30 mL) Finely chopped fresh cilantro
4 Lime wedges

1
Whisk together chicken broth, lime juice, soy sauce, peanut butter, brown sugar, garlic and ginger; set aside.
2
In large skillet, heat oil over medium-high heat; cook chicken for 3 to 5 minutes or until browned. Add rice; cook, stirring, for 2 minutes.
3
Stir in chicken broth mixture; bring to simmer. Reduce heat to low; cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes.
4
Meanwhile, steam carrot for 5 minutes. Add zucchini; steam for additional 3 minutes. Add snow peas; steam for additional 3 minutes or until vegetables are tender-crisp. Toss gently with salt-free garlic and herb seasoning blend.
5
Divide rice mixture among 4 shallow bowls. Top with steamed vegetables and garnish with green onion and cilantro. Serve with lime wedges.