Thai rice bowls are really good! Definitely one of our favorite meal prep lunches! I usually make the peanut sauce per the recipe below. However, if I want to save time instead of money I use Sky Valley organic Thai peanut sauce.

What you’ll need for dish

1 cup uncooked brown rice

2 chicken breasts halved (long ways) can substitute with pork or beef

1 bell pepper (any color) thinly sliced

2 carrots thinly sliced

2 cup broccoli

1 tbs minced garlic

2 tbs butter

salt and pepper

green onions and chopped peanuts to garnish (Optional)

What you’ll need for sauce

1/4 cup creamy peanut butter

2 tbsp rice vinegar

1/2 tbspsesame oil

1/2 tbsp lime juice

2 tbsp water or as much as you need for the desired consistency

To make sauce simply heat peanut butter in a microwave safe dish 10 seconds, stir and repeat until melted. Stir in remaining ingredients. Mix well

Let’s get cookin’

1. Start cooking rice, per package directions. I use a rice cooker because I’m terrible at cooking rice

2. In large skillet melt butter and add garlic.

3. Liberally salt and pepper halved chicken breasts.

4. Place chicken breasts in hot skillet and cook 3 min on each side or until cooked thoroughly. Remove from heat and set aside. I like to cut the chicken into small pieces. This makes it easier at lunchtime (I don5 have to bring a knife) but it’s optional.

5. Add veggies to skillet and sauté until desired tenderness. I like them a little crunchy. The hubs and kids prefer them completely cooked.

6. Place 1/2 cup of cooked rice in bowl, layer on chicken ang vegetables. Drizzle Thai peanut sauce over entire dish. Garnish with green onions and chopped peanuts if desired.