Thai Chicken and Rice Bowls (Serves 6-8)
Good for something a little different, a little healthy, and still basic enough for kids to enjoy.
Total time: about 45 minutes
2 lbs Basic baked chicken (recipe here), cut into chunks
Cooking oil (peanut or vegetable)
1 chopped red onion
4 chopped cloves of garlic
1 Bag of tri-color deli cole slaw mix
6 cups of raw broccoli florets
1/3 cup lime juice
3 tbsp of ground ginger
4 cups Minute brown rice
4 chicken bouillon cubes or 4 tsp of chicken paste
1 jar of pre-made peanut sauce
1/2 cup chopped cilantro
1 bag of frozen edamame, thawed and shelled
1/2 cup pumpkin seeds, for garnish (it should be peanuts, but I have a ton of pumpkin seeds right now)
Red pepper flakes (I only put these on mine, because my kids don’t really eat hot stuff)
1. Heat the oil in a large pan or Dutch oven over medium heat. Make sure it’s large enough, because you are literally cooking the whole thing in this pot. When the oil is hot, add the onions. Sprinkle with salt to encourage cooking. My stove is so old and crappy, I do this because it would take forever to cook if I didn’t add salt.
2. Once the onion is cooking, add the garlic and cook on medium for 1-2 minutes.
3. Next, add the broccoli and about 2/3 of the cole slaw mix. Add a bit more oil and salt if needed.
4. Once the vegetables have begun to cook, you can add the rice, the appropriate amount of water (check the box…I believe 4 cups of rice calls for 3-4 cups of water, and I often need to add a bit more). Add the bouillon and the lime juice here, as well.
5. Once the rice is about done, add the chicken chunks and the cilantro. Stir and check the rice for doneness.
6. Once everything is cooked, add the peanut sauce and mix well. I used about 3/4 of the bottle because the recipe makes a lot.
7. Now you’re ready to serve. Spoon into bowls, and top with edamame and seeds (or crushed peanuts, if you have them). Finally, add the crushed red pepper flakes, and serve.