This simple and tasty Thai peanut chicken and rice bowl is a quick recipe that can be made ahead and used as a meal prep option or just whipped up as a quick and nutritious meal.
Peel the cucumber. Cut off the ends and slice in 4 pieces lengthwise. Slice down the inside of each piece to remove the seeds. Dice the cucumber into small pieces.
Take the basil leaves and roll the up. Thinly slice the leaves to create thin, shredded pieces.
Peel and mince the garlic.
Peel the carrots and shred. You could also use julienne carrots.
Combine cooked rice, shredded chicken, veggies, ginger, basil, and garlic. Top with peanut sauce and crushed peanuts.
Peanut Sauce
Combine all the ingredients for the sauce in a bowl. Juice the lime into the bowl. Whisk together. You will want to use a coconut milk that doesn't separate (the pourable Thai Kitchen that is just coconut and water works best).
Notes
If you can't find coconut milk that doesn't separate, you may need to heat the coconut milk in a sauce pan on low heat and stir so you can get the coconut cream and water to mix together.Calories and carbs include 1 cup of a rice and ¼ of the peanut sauce per bowl. If you use less than that your calories and carbs will be lower.