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Peanut butter and turmeric chicken rice bowl

• Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

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This is a great recipe to prep ahead for lunches throughout the week – don't skip the sweet and salty peanut butter sauce on top, it really makes the dish

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Try our peanut butter and turmeric chicken rice bowl, then try spicy peanut butter chicken breast, peanut butter chicken curry or chicken satay with rice. For more, see our honey-glazed chicken recipe.

Peanut butter and turmeric chicken rice bowl recipe

Ingredients

Nutrition

• 6 skinless chicken thigh fillets

• 1 tbsp soy sauce

• 1 garlic clove

  grated

• 5g ginger

  grated

• ½ tsp ground turmeric

• cooked sticky rice

• 100g cooked edamame

• 1 cucumber

  thinly sliced

• 1 avocado

  sliced

• sesame seeds or gomashio

  to serve

PEANUT BUTTER SAUCE

• 5 tbsp crunchy peanut butter

• 1 tsp maple syrup

• 10g ginger

  grated

• ½ tsp dried chilli flakes

• 1 tbsp soy sauce

Nutrition: per serving

• kcal383
• fat26.3g
• saturates5.3g
• carbs7.4g
• sugars5.3g
• fibre5.4g
• protein26.5g
• salt1.4g

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Method

• step 1

  Heat the oven to 220C/200C/gas 7. Line a baking tray with foil.

• step 2

  Put the sauce ingredients in a large bowl with a pinch of salt and plenty of black pepper. Mix with 7-8 tbsp of water until you have a thick but pourable sauce.

• step 3

  Put the chicken in a medium bowl and mix with the soy, garlic, ginger and turmeric, seasoning well with salt and pepper. Mix well, then spread across the baking tray. Bake for 20-23 mins or until golden and cooked through.

• step 4

  Arrange the bowl with the rice, edamame, cucumber and avocado, then top with some chicken. Spoon over some sauce and top with chilli flakes and sesame seeds, if you like.

More ways with peanut butter.

Authors

Helena Busiakiewicz

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