Thai Peanut Chicken Bowls

This one is a family hit for dinners and makes for delicious grab and go lunches during the week. It is light but satisfying with lots of veggies, protein and healthy fats. We keep the peanut sauce flavorful but mild to appease kid palates, but you can definitely add a bit of Thai chili paste or some chopped spicy peppers to turn up the heat.

Thai Peanut Chicken Bowls

Serves 6

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, chopped into bite size pieces
• salt and pepper
• rice noodles or quinoa
• 1/2 head purple cabbage, sliced and chopped
• 1 English cucumber, sliced
• 1 large carrot, shredded
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 lime, juiced
• 3 tbsp toasted sesame oil
• 1 1/2 tbsp honey
• 1/3 c. peanut butter
• 1/4 c. basil leaves, torn
• 1/4 c. mint leaves, torn

Instructions

1. Saute chicken in olive oil over medium high heat in medium saucepan until cooked through. Season with salt and pepper to taste
2. Prepare rice noodles or quinoa according to package directions
3. In medium jar, combine soy sauce, vinegar, lime juice, sesame oil, honey and peanut butter. Shake vigorously to combine.
4. Arrange vegetables and rice noodles or quinoa, divided equally, in bowls. Add chicken. Drizzle with peanut sauce. Garnish with mint and basil.