Spicy Thai Chicken Bowls with Peanut Coconut Sauce

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 tbsp olive oil

1 red bell pepper, thinly sliced

1 cup broccoli florets

1/2 cup shredded carrots

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup peanuts, roughly chopped (for garnish)

Cooked rice, for serving

Peanut Coconut Sauce:

1/4 cup peanut butter (smooth or crunchy)

1/4 cup coconut milk

2 tbsp soy sauce (or tamari for gluten-free)

2 tbsp lime juice

1 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tsp sriracha (or more, to taste)

1 clove garlic, minced

1/2 tsp grated ginger

Instructions:

1. Prepare the sauce: In a small bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, honey/maple syrup, rice vinegar, sriracha, garlic, and ginger until smooth and creamy. Adjust sweetness and spiciness to your preference. Set aside.

2. Cook the chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through (about 5-7 minutes), stirring occasionally.

3. Add vegetables: Add red bell pepper and broccoli to the skillet. Cook for another 3-5 minutes, until slightly tender-crisp. Stir in carrots during the last minute of cooking.

4. Combine and serve: Pour the peanut coconut sauce over the chicken and vegetables. Stir to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to slightly thicken.

5. Assemble the bowls: Divide cooked rice among bowls. Top with the chicken and vegetable mixture. Garnish with chopped green onions, cilantro, and peanuts. Serve immediately and enjoy!