Main Meals11.02.2026

Asian Peanut Chicken Rice Bowls

Name: Asian Peanut Chicken Rice Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 piece Shredded rotisserie chicken, 1 breast, ~250g; 1/2 cup Chicken bone broth; 2 1/2 tbsp Peanut butter; 2 tbsp Peanut powder; 2 tbsp Low-sodium soy sauce; 1 tsp Fish sauce; 3 tsp Maple syrup; 1 tsp Rice vinegar; 1 1/2 tsp Gochujang; 1/4 tsp Garlic powder; Salt, to taste; 60 g White basmati rice, dry; 20 g Quinoa, dry; 20 g Red lentils, dry; 20 g Pearled barley, dry; 1/2 cup Edamame, ~80g; Medium carrots, 1-2, julienned, ~70g; 1/2 cup Shredded pickled red cabbage, ~50g; 1 tsp Soy sauce; Sesame seeds

Prep Time: 15 min

Total Time: 40 min

Serves 3

Saucy peanut-glazed rotisserie chicken piled over nutty multigrain rice with a bright, crunchy carrot salad.

Nutrition Facts

Per serving · 1 bowl (of 3)

Calories 425 kcal
Fat 15g
Protein 33g
Carbs 35.5g
Fiber 8g
Sugar 4.5g
Sodium 880mg

Ingredients

1 piece Shredded rotisserie chicken (1 breast, ~250g)
½ cup Chicken bone broth
2 1/2 tbsp Peanut butter
2 tbsp Peanut powder
2 tbsp Low-sodium soy sauce
1 tsp Fish sauce
3 tsp Maple syrup
1 tsp Rice vinegar
1 1/2 tsp Gochujang
¼ tsp Garlic powder
Salt (to taste)

For the multigrain rice

60 g White basmati rice (dry)
20 g Quinoa (dry)
20 g Red lentils (dry)
20 g Pearled barley (dry)

For the asian carrot salad

½ cup Edamame (~80g)
Medium carrots (1-2, julienned, ~70g)
½ cup Shredded pickled red cabbage (~50g)
1 tsp Soy sauce
Sesame seeds

Instructions

Add the white rice, lentils, quinoa, and barley (or any mixed grains you prefer) to the bowl of a rice cooker (or a pot). Rinse the grains with water and drain multiple times until the water runs clear.

Add 1 cup of water to the grains and turn on the rice cooker.

Combine the carrot salad ingredients in a small mixing bowl and toss until combined. Set aside to marinate.

Combine all the sauce ingredients (including the broth) in a medium saucepan and bring it to a boil. Reduce the heat and let it simmer on low for just 3 to 5 minutes and allow the sauce to thicken slightly.

Stir your shredded rotisserie chicken directly into the warm sauce and simmer for another 1 to 2 minutes just until the chicken is heated through.

Serve the peanut chicken over the multigrain rice, add the carrot salad, and garnish with sesame seeds and green onions.