Day 14 of my 8 week #PantryChallenge
2 weeks in and I’ve saved around $400! One of my favorite restaurants I frequented VERY regularly over the 14 years I lived in Colorado was Tokyo Joes. I miss their Brown Rice Thai Peanut Chicken Bowls. I’ve been making my own for 6 years now and they’re so filling and (mostly) healthy. Their bowls were about $11 last time I went, but this bowl set me back $4 and makes 2 substantial meals.
Chicken:
• 1 large Chicken Breast
• 1 Teaspoon Teriyaki Sauce
• Pinch of Garlic Powder
• Salt and Pepper to taste
Sauce:
• 1/2 cup Crunchy Peanut Butter
• 2/3 cup Water
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Sesame Oil
• 1 teaspoon Hoisin Sauce
• 1 teaspoon Oyster Sauce
• 1/2 teaspoon Chile Paste
• 1 teaspoon Sugar
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Ginger Powder
• 1/4 teaspoon Red Pepper Flakes
• Salt and Pepper to taste
Rice:
• 1 cup Brown Rice
• 1 1/2 cup Water
• 1 teaspoon Rice Wine Vinegar
• Pinch of Salt
Veggies:
• 1/2 cup Frozen Broccoli Florets
• 1/4 cup Carrots; julienned
• 1/4 cup Onion; julienned
• 1/4 cup Peas
• 1/4 cup Edamame
• 1/4 cup Sugar Snap Peas
• 1/4 cup Red Cabbage
- Add the rice ingredients to a saucepan and bring to a boil. Cover and reduce heat to low, simmering for 20 minutes or until tender.
- Meanwhile, preheat oven to 375°F and add the chicken to a baking dish. Season with salt, pepper and garlic powder. Drizzle the teriyaki sauce over top and cover, baking for 15 minutes or until the internal temperature reaches 165°F.
- Add all of the sauce ingredients to a skillet over medium heat and whisk until combined. Taste and season accordingly. Cover and reduce heat to low, stirring occasionally.
- Pour 2 cups of water into a pot and add a steamer basket. Add the veggies, then cover and steam until tender; about 3 minutes.
- Assemble the bowl and drizzle the peanut sauce over top. Garnish with sesame seeds and green onions.
- Enjoy!
Looking for a side dish? Try one of these recipes!
