Thai Chicken Rice Bowl Recipe Kit Recipe

About this recipe

Experience the vibrant flavors of Thailand with our Thai Chicken Rice Bowl Recipe Kit! This kit brings together perfectly grilled chicken, fragrant jasmine rice, and crisp vegetables like red bell pepper, cucumber, and carrot. Elevate your meal with a tangy Thai dressing made from soy sauce, lime juice, sesame oil, and a hint of chili. Garnished with fresh cilantro, mint leaves, and roasted peanuts, this dish is a burst of authentic Thai taste. Ready to enjoy in minutes, it’s perfect for a quick, healthy, and delicious meal. Order now on the AnyFeast website or app and bring the taste of Thailand to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 kg Basmati Rice
• 200 ml Fish Sauce
• 500 g Onion
• 250 g Carrot
• - Bell Peppers
• 50 g Honey
• 1 bunch Spring Onion
• - Chicken Breast
• 100 g Garlic
• loose Ginger
• 200 g Table Salt
• 500 g Sugar
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 Ml Champion Oil
• 90 g Dark Soy Sauce

Instructions

1. 1. Rinse 1 cup of basmati rice thoroughly under cold water until the water runs clear, then soak it in water for 20 minutes.
2. 2. In a pot, add the soaked rice, 1.5 cups of water, and a pinch of salt. Cook on medium heat until the rice is tender and water is absorbed, about 15-20 minutes. Fluff with a fork and set aside.
3. 3. Marinate 300g of boneless chicken pieces with 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp turmeric powder, and 1 tsp red chilli powder. Let it sit for 15 minutes.
4. 4. Heat 2 tbsp of vegetable oil in a pan over medium heat. Add 1 tsp minced garlic and 1 tsp minced ginger, and sauté for 30 seconds until fragrant.
5. 5. Add the marinated chicken to the pan and cook for 5-7 minutes until it is fully cooked and browned. Remove from the pan and set aside.
6. 6. In the same pan, add 1 finely chopped onion, 1 sliced bell pepper, and 1 sliced carrot. Sauté for 3-4 minutes until the vegetables are tender.
7. 7. Add 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, and 1 tsp lime juice to the vegetables. Mix well and cook for another 2 minutes.
8. 8. Return the cooked chicken to the pan and toss with the vegetables. Cook for 1-2 minutes to combine the flavors. Remove from heat.
9. 9. In a small bowl, mix 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, and 1 tsp water to make the peanut sauce. Adjust consistency by adding more water if needed.
10. 10. Assemble the rice bowls: divide the cooked rice into serving bowls. Top with the chicken and vegetable mixture.
11. 11. Garnish with chopped spring onions, fresh cilantro, and crushed peanuts. Drizzle the peanut sauce over the top.
12. 12. Serve immediately with lime wedges on the side for extra tanginess.