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Thai Chicken Grain Bowl

Servings: 12

Ingredients

Ingredients for Spicy Thai Peanut Sauce

  • ¾ c. creamy peanut butter
  • 6 tbsp. rice wine vinegar
  • 6 tbsp. lime juice
  • 9 tbsp. olive oil
  • 3 tbsp. soy sauce
  • 3 tsp. salt
  • ¾ tsp. crushed red pepper
  • 3” ginger, fresh, peeled and sliced
  • 3 tbsp. garlic, rough chop
  • 3 tbsp. sugar
  • 6 tbsp. honey
  • 1 ½ c. cilantro

Ingredients

  • 12 PERDUE® HARVESTLAND® Boneless Skinless Thighs
  • 3 tbsp. vegetable oil
  • 12 c. ancient grain blend, prepared according to package
  • 3 c. carrot, julienned
  • 3 c. kale, small chop
  • 3 c. bean sprouts
  • 3 c. purple cabbage, shaved
  • ¾ c. cilantro leaves, washed, dried for garnish
  • 3 ¾ c. spicy Thai peanut sauce (above)

Instructions

Instructions for Spicy Thai Peanut Sauce

  1. Combine all ingredients in a blender on high until smooth. Set aside.

Instructions

  1. Combine all ingredients.
  2. Heat vegetable oil over medium-high heat in a large rondeau. Add chicken and cook taking the internal temperature to 165°F. Let rest for 5 minutes, then rough chop.
  3. Equally divide prepared ancient grain blend into 12 bowls.
  4. Equally divide chicken, carrots, sprouts, kale and cabbage into bowls.
  5. Top with prepared sauce. Garnish with cilantro leaves.