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Homemade 30 Minute Ginger Peanut Chicken Bowls. recipe photo

30 Minute Ginger Peanut Chicken Bowls.

A quick, flavorful bowl with ginger-peanut sauce, seared chicken, and a bright mango-herb salsa.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • blender or jar and immersion blender
  • Large Skillet
  • Cutting board and knife
  • Mixing Bowl
  • Measuring spoons and cups

Ingredients
  

  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup pickled ginger juice
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 3 tablespoons lime juice
  • 1 tablespoon tamari or soy sauce
  • 1 pound boneless skinless chicken (thighs or breasts), sliced
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon fresh ginger, chopped
  • 4 scallions, chopped
  • 3 tablespoons salted butter
  • 4 cloves garlic, chopped
  • 1 mango, chopped
  • 1 tablespoon pickled sushi ginger, chopped
  • 1 tablespoon lime zest plus 2 tablespoons lime juice
  • 1/2 cup cilantro, chopped
  • 1/2 cup Thai or regular basil, chopped
  • rice for serving
  • avocado, sliced for serving

Instructions
 

  • Make the peanut-ginger sauce: combine peanut butter, 1/3 cup tamari or soy sauce, 1/4 cup toasted sesame oil, pickled ginger juice, gochujang, honey, 3 tablespoons lime juice, and the additional 1 tablespoon tamari or soy sauce in a blender or jar; blend or whisk until smooth, adding water a tablespoon at a time to reach desired pourable consistency.
  • Prepare the chicken: pat the sliced chicken dry and toss with 2 tablespoons toasted sesame oil, 1 tablespoon chopped fresh ginger, and the chopped scallions.
  • Cook the chicken: heat a large skillet over medium-high heat, add the chicken mixture and cook, stirring occasionally, until edges are browned and chicken is cooked through, about 5 minutes.
  • Add butter, the garlic, and 1 tablespoon tamari/soy sauce (if not already added with the sauce); cook for about 1 minute more until fragrant, then remove the chicken from the skillet and keep warm.
  • Make the mango-herb salsa: in a bowl, toss chopped mango, 1 tablespoon chopped pickled sushi ginger, lime zest and the 2 tablespoons lime juice, chopped cilantro, chopped basil, and a pinch of salt until evenly combined.
  • Assemble the bowls: divide cooked rice between bowls, top with the seared chicken, spoon over peanut-ginger sauce, add mango salsa and sliced avocado, and serve immediately with extra sauce as desired.

Notes

  • Sauce can be thinned with water to reach desired consistency.
  • Use chicken thighs for more flavor or breasts for leaner meat.
  • Adjust gochujang to control heat level.
  • Prep salsa ingredients while chicken cooks to save time.