Spicy Thai Chicken and Brown Rice Bowls

thekitchn.com

Sara H

subheading: For the Curried Peanut Sauce:

½ cup creamy peanut butter

3 tablespoons tamari or soy sauce

3 tablespoons water

2 tablespoons rice vinegar

2 teaspoons toasted (Asian) sesame oil

1 tablespoon Thai red curry paste

1 tablespoon finely grated peeled fresh ginger

¼ teaspoon cayenne pepper (optional)

subheading: For the bowls:

1 cup short-grain brown rice

Kosher salt

2 tablespons coconut oil, divided

1 medium red bell pepper, thinly sliced

Freshly ground black pepper

1 pound ground chicken

2 cloves garlic, minced

½ teaspoon cayenne pepper

2 medium scallions, thinly sliced, divided

2 cups finely shredded red cabbage

1 cup shredded carrot

Chopped fresh Thai basil leaves, for garnish

Chopped roasted peanuts, for garnish

Directions at thekitchn.com

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