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Spicy Thai Chicken and Brown Rice Bowls

Kelli Foster
  • 44 minutes
  • Serves 4

INGREDIENTS

1 lb

Ground chicken

1 cup

Carrot

2 cloves

Garlic

1 tbsp

Ginger, fresh

1

Peanuts, roasted

1

Red bell pepper, medium

2 cups

Red cabbage

2

Scallions, medium

1

Thai basil, fresh leaves

1 tbsp

Thai red curry paste

1/2 cup

Peanut butter, creamy

3 tbsp

Tamari or soy sauce

1 cup

Brown rice, short-grain

1

Black pepper, Freshly ground

3/4 tsp

Cayenne

1

Kosher salt

2 tbsp

Rice vinegar

2 tsp

Sesame oil, toasted Asian

2

Tablespons coconut oil

3 tbsp

Water