Peanut Butter Chicken & Rice Bowls
Thai food is one of my favorites but it is rare that we go out to a Thai restaurant since my husband is not a fan. My favorite is Pad Thai but I always order a side of peanut sauce because well....I could eat that stuff out of a bowl with a spoon! This lightened version of peanut chicken is so delicious and what makes it lighter is my favorite Peanut Butter powder by PBfit!
Equipment
- 1 Pressure Cooker/Rice Cooker
- 1 Sous Vide, Oven or Air Fryer This is dependent on how you cook your chicken.
- 1 Sauce Pan
- 4 Glass Storage Containers
- 4 Plastic Condiment Containers
Ingredients
- 4 Chicken Breast
- 2 cups White Rice
- 4 cups Shredded Mixed Cabbage
- 4 tbsp Unsalted Peanuts
Peanut Sauce
- 2/3 cup PBfit Peanut Butter Powder
- 1/2 cup GHughes Sugar Free Sweet Chili Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Sriracha
- 4 tbsp Lite Soy Sauce
Instructions
- I cooked my chicken breast in the Sous Vide for 3 hours at 145 degrees. This is up to you as to how you want to prep your chicken.
- Put your rice into the pressure cooker or rice cooker.
- Once your chicken is done, cut into bite size pieces and set aside.
- When your rice is almost done, mix up the sauce ingredients in your sauce pan.
- Take a sprayed or lightly oiled fry pan and put your chicken pieces into it.
- Pour some of the peanut sauce into your condiment containers.
- Pour the rest of the sauce into your fry pan with the chicken and mix well.
- Once your rice is done, measure out and add to each of your bowls.
- Measure out your cabbage and add to your bowls
- Top with crushed peanuts, green onion, black/white sesame seeds and a lime slice.
Notes
Total of 10 Weight Watchers points
Nutrition
Calories: 536kcalCarbohydrates: 38gProtein: 63gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 145mgSodium: 1126mgPotassium: 1138mgFiber: 6gSugar: 4gVitamin A: 208IUVitamin C: 31mgCalcium: 74mgIron: 2mg
Tried this recipe?Let us know how it was!