Thai Chicken Burrito Bowls

Created by: Nicole Leggio, Cooking for Keeps

The great thing about these Thai Chicken Burrito Bowls is that you can swap in whatever suits your own taste buds. I happened to use broccoli and red peppers, but you could also use snap peas, baby carrots, or green peppers, etc. Also, you can change out the chicken for pork, beef or even shrimp.

  • 1 cup brown rice
  • ½ tsp. salt, plus more to taste
  • Pepper, to taste
  • 2 Tbsp. plus 1 tsp. soy sauce, divided
  • 1 Tbsp. plus 3 tsp. sweet chili sauce, divided
  • 2½ tsp. brown sugar, divided
  • 2 tsp. lime juice
  • 3 tsp. rice vinegar, divided
  • 3½ tsp. sesame oil, divided
  • ¼ cup creamy peanut butter
  • 2 tsp. olive oil
  • 1 lb. chicken breast, diced
  • 2 garlic cloves, divided
  • 1 head (about 4 cups) broccoli, chopped
  • 1½ cups red pepper, chopped
  • 1 cup carrot, shredded
  • ½ cup peanuts, chopped
  1. Cook brown rice according to package directions, and add ½ teaspoon salt.
  2. 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.
  3. In another small bowl, whisk together remaining soy sauce, sweet chili sauce, brown sugar, rice vinegar, sesame oil and peanut butter.
  4. Heat a large non-stick 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.
  5. 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.
  6. Divide rice between six bowls. Divide chicken and veggies between each bowl. Drizzle with peanut sauce. Sprinkle with peanuts.

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 (I like to use 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.

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