Peanut Ginger Chicken Rice Bowls

About This Recipe

Peanut Ginger Chicken made with ground chicken, sweet potatoes, broccoli, red peppers, rice and served with a side of peanut ginger sauce.

Ingredients

• 2 lbs ground chicken (92/8)
• ½ lb broccoli florets
• 1 medium red bell pepper
• 1 large sweet potato
• 2 cups cooked rice
• 2 tbsp olive oil
• salt and pepper to taste
• ¼ cup peanut butter
• 2 tbsp lime juice
• 3 tbsp water
• 1⅓ tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sriracha
• 2 tsp minced ginger

Instructions

1. Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will yield around 2-3 cups of cooked rice depending on what kind you use.
2. Wash and cut your potatoes and broccoli into a large dice. You want them to be similar in size, roughly ½" cubes for the potatoes and match the broccoli to that size as best you can.
3. Cut the red pepper into thin strips and cut the strips in half so you have pieces around 2 inches in length.
4. Preheat your oven to 425°F. On two separate oil sprayed sheet pans, add the potatoes and broccoli to their own pan and drizzle/toss each with oil and salt lightly.
5. You can choose to either sauté the peppers or roast them with the broccoli for ease, your choice. If you sauté them, cook over medium high heat for 3-4 minutes or until they have softened.
6. Roast the broccoli and potatoes for 8-10 minutes, remove from the oven and flip. Return to the oven to finish cooking, probably 3-5 minutes for the broccoli and 10 minutes for the potatoes. You'll want to watch the broccoli closely to ensure it is not burning. It is likely the broccoli will cook faster than the potatoes.
7. Once everything has finished cooking, add to a large bowl.
8. Heat a bit of oil over medium high heat. Add in the chicken and brown. Be sure to allow it time to develop color, do not stir it around too early or often. Often times with chicken, a lot of water will release into the pan, try to remove this as it occurs to help promote more even browning.
9. Once the chicken has finished browning, season lightly with salt and pepper and add to the large bowl with the vegetables.
10. Measure out 2 cups of rice and add to the bowl with the vegetables and chicken. Stir to combine and taste. Season with salt and pepper as needed.
11. In a microwave safe bowl, add the peanut butter and microwave it for 20-30 seconds or until it has melted.
12. Add the remaining ingredients for the sauce and stir to incorporate.
13. This recipe makes 5 servings. Divide your chicken and vegetable mixture evenly between your 5 containers. Divide the peanut sauce evenly in smaller separate containers as you will not want to reheat this in the microwave.