Thai Chicken Spring Bowl

Makes 4 Servings
This nutritious bowl is chock full of healthy, hearty goodness drizzled in a spicy peanut sauce.
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  • 1 cup (175g) of brown rice
  • 1¾ cup (400ml) water
  • ¼ cup (50ml) of organic chicken stock
  • 1 tablespoon (15g) brown sugar
  • Freshly squeezed juice from 1 lime
  • 1½ tablespoons (25g) samba oelek (ground chile paste)
  • 1 pound (500gm) boneless, skinless chicken breast, cut into 1-inch (2.5cm) cubes
  • 1 tablespoon (15ml) fish sauce
  • 1 tablespoon (15ml) vegetable oil
  • 2 cloves of garlic, minced
  • 2 shallots, minced
  • 1 tablespoon (15g) of fresh ginger
  • Sea salt
  • Freshly ground black pepper
  • 2 cups  (200g) shredded kale
  • 1 cup (100g) bean sprouts
  • 2 carrots, cut into match sticks
  • 1 head of broccoli, cut into four
  • 1 small cauliflower, cut into four
  • 1 red pepper, seeded and cut into strips
  • ½ cup ((15g) fresh cilantro leaves, coarsely chopped
  • ¼ cup (30g) roasted peanuts


  • 3 tablespoons (90g) creamy peanut butter
  • Freshly squeezed juice from 1 lime
  • 1 tablespoon (15g) soy sauce
  • 2 teaspoons (30g) dark brown sugar
  • 2 teaspoons (30g) sambal oelek


Rinse 1 cup (175g) of brown rice under cold water.  Place in a small pot and cover with 1¾ cups (400ml) of water.  Bring to a boil, cover with a tight fitting lid and reduce to simmer for 30 minutes.  Fluff with a fork when done and set aside.

While rice is cooking, make the Peanut Sauce by whisking together the peanut butter, lime juice, soy sauce, brown sugar and samba oelek.  Add 2-3 tablespoons (30-45ml) of water to thin out the consistency as necessary.  Set aside.

Put a steamer basket into a medium saucepan and fill with water up to an inch below the basket.  Bring to a boil and add the broccoli and cauliflower.  Reduce the heat to medium-high and simmer for 5-10 minutes.  To maintain brightness, do not over cook the vegetables.  Broccoli will cook faster than the cauliflower.  Set aside to cool once desired tenderness is achieved.

In a small bowl, whisk together the chicken stock, samba oelek, brown sugar and lime juice until completely mixed.

In a medium bowl, combine the chicken and fish sauce.  Heat the vegetable oil in a large skillet.  Add the chicken and cook until golden, about 5-6 minutes.  Add the garlic, shallot, and ginger, frequently stirring for about 2-3 minute.  Stir in the chicken stock mixture and continue to cook for another 2-3 minutes until the sauce has reduced.  Season with salt and pepper to taste. 

Divide the rice into 4 bowls.  Arrange the kale, broccoli, cauliflower, carrots, sprouts and red pepper in sections.  Place the chicken in the middle.  Garnish with the cilantro and peanuts.

Drizzle with the peanut sauce.


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