Peanut Yum Yum Chicken & Rice Bowls Recipe
Peanut Yum Yum Chicken & Rice Bowls are a flavorful, protein-packed meal made with tender chicken, jasmine rice, crunchy cabbage, carrots, cilantro, and fresh lime. The bowls are finished with a creamy peanut sauce and a tangy homemade yum yum sauce for a satisfying weeknight dinner or easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 2 cups jasmine rice
- 2 cups colored shredded cabbage
- ½ cup shredded carrots
- 4 tablespoons cilantro, chopped
- 2 limes
- Green onions, sliced
- 1 tablespoon crushed peanuts
- Peanut Sauce:
- ⅔ cup PBfit powdered peanut butter
- ½ cup G Hughes Sweet Chili Sauce
- 1 tablespoon rice wine vinegar
- 4 tablespoons lite soy sauce
- 1 tablespoon Sriracha
- Yum Yum Sauce:
- ½ cup nonfat Greek yogurt
- 1 teaspoon G Hughes ketchup
- ⅛ teaspoon paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon Swerve granulated sugar
- ½ tablespoon rice wine vinegar
- 1 teaspoon unsweetened vanilla almond milk
- 1 teaspoon extra-virgin olive oil
Instructions
- Cook the rice: Prepare the jasmine rice according to the package directions. Keep warm while preparing the chicken and sauces.
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces. Heat a large skillet over medium-high heat and lightly coat with cooking spray or a small amount of oil. Cook the chicken for 6–8 minutes, stirring occasionally, until golden and cooked through to an internal temperature of 165°F (74°C).
- Make the peanut sauce: In a bowl, whisk together the PBfit powdered peanut butter, sweet chili sauce, rice wine vinegar, lite soy sauce, and Sriracha until smooth.
- Pour the peanut sauce over the cooked chicken and toss until evenly coated. Cook for another 1–2 minutes to warm the sauce.
- Make the yum yum sauce: In a separate bowl, whisk together the Greek yogurt, ketchup, paprika, garlic powder, cayenne pepper, Swerve, rice wine vinegar, almond milk, and olive oil until smooth and creamy.
- Assemble the bowls: Divide the jasmine rice among 4 bowls. Add the shredded cabbage and carrots alongside the rice.
- Top each bowl with the peanut-sauce chicken, chopped cilantro, sliced green onions, and crushed peanuts.
- Drizzle with the yum yum sauce and serve with fresh lime wedges for squeezing over the top.
Notes
- For easier meal prep, cook the rice and chicken ahead of time and assemble the bowls when ready to eat.
- Adjust the Sriracha and cayenne pepper to make the bowls milder or spicier.
- Add a splash of water or almond milk to either sauce if you prefer a thinner consistency.
- Fresh lime juice adds brightness and balances the sweet and savory sauces.
- Store the chicken, rice, and vegetables in airtight containers in the refrigerator for up to 3 days.
- Keep the sauces and fresh toppings separate when meal prepping for the best texture.