Spicy Thai Rice Bowl

Prep Time: 25 minutes                    Cooking Time: 40 minutes
Number of Servings: 4

Ingredients:

Cilantro Lime Rice:

1 1/2 cups (475 mL) salted water
Juice of a fresh lime
1 cup (250 mL) jasmine rice

1 teaspoon (5 mL) sesame oil
Zest of a fresh lime
2 tablespoons (30 mL) finely chopped fresh cilantro

Stir-Fried Vegetables:

1 or 2 large carrots, thinly sliced, shredded, or spiral-cut
1 large zucchini, thinly sliced, shredded, or spiral-cut
1 tablespoon (15 mL) olive oil
Kosher or sea salt and freshly ground pepper

Spicy Thai Chicken:

3 tablespoons (45 mL) soy sauce
1 tablespoon (15 mL) honey
1 tablespoon (15 mL) rice vinegar
1 tablespoon (15 mL) sriracha sauce or sambal oelek
1 tablespoon (15 mL) sesame oil

1 tablespoon (15 mL) coconut or vegetable oil
1 ½ pounds (650 grams) lean ground chicken
1 medium onion, fine dice
1 celery stalk, fine dice
½ of a red pepper, fine dice
1 teaspoon (5 mL) minced fresh ginger
2 garlic cloves, minced
2 tablespoons (30 mL) creamy peanut butter

3 tablespoons (45 mL) chopped green onions
3 tablespoons (45 mL) chopped roasted peanuts

Peanut Sauce:

½ cup (125 mL) creamy peanut butter
3-4 tablespoons (45-60 mL) water
2 tablespoons (30 mL) rice vinegar
2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL) honey
1 teaspoon (5 mL) minced fresh ginger
1-2 tablespoons (15 – 30 mL) sriracha sauce or sambal oelek
1 tablespoon (15 mL) sesame oil

Method:

Prepare Peanut Sauce:   In a small bowl mix the peanut butter with the water until smooth; stir in rice vinegar, soy sauce, honey, hot sauce, sesame oil, and ginger. Mix well, and set aside until serving time.

Prepare Rice: Bring salted water and lime juice to a boil; rinse rice with cold water and place in the boiling water. Reduce heat and cook rice until water is absorbed and rice is tender – about 20 minutes (or as package directs).   Stir in the sesame oil, lime zest, and chopped cilantro. Set aside (keep warm).

Prepare Vegetables: Cut the carrot and zucchini as desired. Heat olive oil in a large skillet; add carrots and stir-fry until just tender-crisp (3 minutes); add zucchini and stir-fry an additional minute. Season to taste and set aside.

Prepare Chicken:

1. In a small bowl combine the soy sauce, honey, rice vinegar, hot sauce and sesame oil.  Mix well and set aside.
2. Heat a large sauté pan or wok over medium heat. Heat oil in pan. Brown the chicken in the hot oil, breaking it up gently as it cooks   -10 minutes.
3. Add the chopped onion, celery, red pepper, minced ginger and garlic to the chicken and continue to sauté for 5 minutes.
4. Stir in the peanut butter until it has melted and is incorporated into the chicken mixture.
5. Stir in the soy sauce mixture; Cook over low heat for 5 minutes.
6. Season to taste with salt or pepper; or with extra soy sauce or hot sauce.
7. Garnish with chopped green onions and chopped peanuts.

To Serve: Gently reheat Rice and Vegetables if necessary. Build the bowl by placing portions of the Cilantro Lime Rice, Stir-fried Vegetables, and Spicy Thai Chicken in an appealing arrangement.  Garnish with chopped cilantro, peanuts, or chopped green onions. Sauce can be drizzled on top or served on the side.