Thai Chicken Burrito Bowls

Mix and match your favorite ingredients to customize your Thai chicken burrito bowl!

Serves: 5Prep: 25 minutesCook: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 5

Ingredients

  • 1 cup Simple Truth™ Brown Rice
  • 1/2 teaspoon salt, plus more to taste
  • Pepper, to taste
  • 2 tablespoons plus 1 tsp. Simple Truth Organic™ Soy Sauce, divided
  • 1 tablespoon plus 3 tsp. sweet chili sauce, divided
  • 2 1/2 teaspoons brown sugar, divided
  • 2 teaspoons lime juice
  • 3 teaspoons rice vinegar, divided
  • 3 1/2 teaspoons sesame oil, divided
  • 1/4 cup Simple Truth Organics™ Creamy Peanut Butter
  • 2 teaspoons Simple Truth™ Olive Oil
  • 1 pound Simple Truth™ Chicken Breast, diced
  • 2 cloves garlic, divided
  • 1 head (about 4 cups) broccoli, chopped
  • 1 1/2 cups red pepper, chopped
  • 1 cup carrot, shredded
  • 1/2 cup peanuts, chopped

Directions

  • Cook brown rice according to package directions and add ½ teaspoon salt.
  • Season chicken with salt and pepper to taste. In a small bowl, whisk together 2 tablespoons soy sauce, 2 teaspoons sweet chili sauce, 1 teaspoon brown sugar, lime juice, 2 teaspoons rice vinegar and 2 teaspoons sesame oil. Set aside.
  • In another small bowl, whisk together remaining soy sauce, sweet chili sauce, brown sugar, rice vinegar, sesame oil and peanut butter.
  • Heat a large nonstick skillet to medium-high heat. Add 1 teaspoon of olive oil. Once the oil is shimmering, add chicken to pan. Cook until brown and cooked through, about 3-4 minutes. Remove from pan.
  • Add the remaining oil to the skillet. Add garlic, broccoli, red pepper and carrot. Sauté for 2-3 minutes. Add chicken back to the pan and pour in sauce. Cook until broccoli is tender but still crisp, another 1-2 minutes.
  • Divide rice between six bowls. Divide chicken and veggies between each bowl. Drizzle with peanut sauce. Sprinkle with peanuts. Tip: If you’re not serving them right away, cool everything completely and divide the rice, chicken and veggies evenly between six different airtight containers. Store the peanut sauce in a different airtight container (like a mason jar), and pop everything in to the fridge or freezer until you need. Once you’re ready to serve, thaw frozen ingredients, pour the containers into bowls, pop in the microwave and then drizzle with peanut sauce.

Recipe Information

Serves: 5

Ingredients

  • 1 cup Simple Truth™ Brown Rice
  • 1/2 teaspoon salt, plus more to taste
  • Pepper, to taste
  • 2 tablespoons plus 1 tsp. Simple Truth Organic™ Soy Sauce, divided
  • 1 tablespoon plus 3 tsp. sweet chili sauce, divided
  • 2 1/2 teaspoons brown sugar, divided
  • 2 teaspoons lime juice
  • 3 teaspoons rice vinegar, divided
  • 3 1/2 teaspoons sesame oil, divided
  • 1/4 cup Simple Truth Organics™ Creamy Peanut Butter
  • 2 teaspoons Simple Truth™ Olive Oil
  • 1 pound Simple Truth™ Chicken Breast, diced
  • 2 cloves garlic, divided
  • 1 head (about 4 cups) broccoli, chopped
  • 1 1/2 cups red pepper, chopped
  • 1 cup carrot, shredded
  • 1/2 cup peanuts, chopped

Directions

  • Cook brown rice according to package directions and add ½ teaspoon salt.
  • Season chicken with salt and pepper to taste. In a small bowl, whisk together 2 tablespoons soy sauce, 2 teaspoons sweet chili sauce, 1 teaspoon brown sugar, lime juice, 2 teaspoons rice vinegar and 2 teaspoons sesame oil. Set aside.
  • In another small bowl, whisk together remaining soy sauce, sweet chili sauce, brown sugar, rice vinegar, sesame oil and peanut butter.
  • Heat a large nonstick skillet to medium-high heat. Add 1 teaspoon of olive oil. Once the oil is shimmering, add chicken to pan. Cook until brown and cooked through, about 3-4 minutes. Remove from pan.
  • Add the remaining oil to the skillet. Add garlic, broccoli, red pepper and carrot. Sauté for 2-3 minutes. Add chicken back to the pan and pour in sauce. Cook until broccoli is tender but still crisp, another 1-2 minutes.
  • Divide rice between six bowls. Divide chicken and veggies between each bowl. Drizzle with peanut sauce. Sprinkle with peanuts. Tip: If you’re not serving them right away, cool everything completely and divide the rice, chicken and veggies evenly between six different airtight containers. Store the peanut sauce in a different airtight container (like a mason jar), and pop everything in to the fridge or freezer until you need. Once you’re ready to serve, thaw frozen ingredients, pour the containers into bowls, pop in the microwave and then drizzle with peanut sauce.