Bali Island Chicken Rice Bowls

By vealam

Ingredients

• Bali island sauce:
• 2 large boneless skinless chicken breasts + salt and pepper to taste
• 1 zucchini, peeled and cut into 2 inch strips
• 1/3 cup carrot sticks
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 4 cups steamed rice OR 6 ounces cooked noodles (like spaghetti noodles)
• 1/3 cup reduced fat creamy peanut butter
• 6 tablespoons warm water
• 3 tablespoons low sodium soy sauce
• 2 teaspoons rice vinegar (may sub white vinegar in a pinch)
• 1/2-1 teaspoon sriracha (depending on how spicy you want it)
• 1/2 teaspoon garlic powder

Details

Servings 1
Adapted from lecremedelacrumb.com

Preparation

Step 1

Boil or steam veggies til fork-tender. Set aside.
Slice the chicken breasts in half lengthwise and pound to even thickness. Sprinkle with salt and pepper to taste. Cook in a large, greased pan or skillet over medium heat 4-6 minutes on each side until cooked through. Dice and set aside.
Whisk all sauce ingredients together until smooth.
Assemble bowls with rice (or noodles) on the bottom, then top with veggies and chicken. Serve with bali island sauce and sprinkle with sesame seeds if desired.

NOTES:
If you like extra sauce (like me!) then I would recommend doubling the sauce recipe. You can always use leftovers for chicken, veggies, or noodles.