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Homemade 30 Minute Ginger Peanut Chicken Bowls. recipe photo

30 Minute Ginger Peanut Chicken Bowls.

This Ginger Peanut Chicken Bowl is quick and delicious! Packed with protein and vibrant veggies, it’s a delightful meal ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup pickled ginger juice
  • 1 tablespoon Gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 3 tablespoons lime juice
  • 1 tablespoon tamari or soy sauce
For the Chicken:
  • 1 pound boneless skinless chicken thighs or breasts, sliced
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chopped fresh ginger
  • 3 tablespoons salted butter
  • 4 cloves garlic, 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

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

Steps:
  1. In a mixing bowl, combine the creamy peanut butter, tamari or soy sauce, toasted sesame oil, pickled ginger juice, Gochujang, honey, lime juice, and an additional tablespoon of tamari or soy sauce. Whisk until smooth and set aside.
  2. Heat 2 tablespoons of toasted sesame oil in a large skillet over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the salted butter, chopped garlic, and fresh ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Return the cooked chicken to the skillet and pour in the peanut sauce. Stir well to coat the chicken evenly with the sauce. Cook for another 2-3 minutes until everything is heated through.
  5. While the chicken is finishing, chop your mango, scallions, cilantro, and basil. Mix the lime zest with lime juice for a fresh kick.
  6. To serve, layer rice at the bottom of each bowl, top with the ginger peanut chicken, and then add your chopped mango, scallions, pickled sushi ginger, cilantro, and basil. Finish with slices of avocado for creaminess.

Notes

  • Customize the protein by using tofu or shrimp instead of chicken for a different twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Consider freezing the chicken and sauce mixture for up to 3 months for easy meals later.