Peanut-Lime Chicken and Roasted Broccoli Rice Bowls

These peanut-lime chicken rice bowls layer juicy seasoned chicken, roasted broccoli and fluffy jasmine rice with a savory peanut sauce that pulls everything together.

The sauce is simple but bold: peanut butter, garlic, soy sauce, a little sugar and lime. Serve extra on the side for dipping or drizzling over every bite.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1.15 ounce Peanut ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Arrange an oven rack in the middle position and heat the oven to 400°F.
2. Bring 3/4 cup water and a pinch of salt to a boil in a small pot. Meanwhile, zest the lime until you have about 1/2 teaspoon zest. Halve the lime, then cut one half into wedges. Mince the garlic. Trim and thinly slice the scallions, keeping the white and green parts separate.
3. Spread the broccoli florets on a baking sheet. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until crisp-tender, 15 to 20 minutes.
4. When the water boils, stir in the jasmine rice. Cover, reduce the heat to low and simmer gently until tender, about 15 minutes.
5. In a medium bowl, combine the chicken breast strips, half the garlic, lime zest, 1 tablespoon soy sauce, 2 teaspoons sugar and a generous drizzle of vegetable oil. Season with salt and pepper and toss to coat.
6. Heat a drizzle of vegetable oil in a large pan over low heat. Add the scallion whites and remaining garlic. Cook, stirring, until fragrant, about 1 minute.
7. Stir the peanut butter, 2 teaspoons sugar and 1 teaspoon soy sauce into the pan. Slowly add 1/4 cup water, stirring until the sauce is smooth. Remove from the heat, add a squeeze of lime juice and season with salt and pepper.
8. Transfer the peanut sauce to a small bowl. Rinse and dry the pan.
9. Heat another drizzle of vegetable oil in the same pan over medium-high heat. Add the marinated chicken and cook, tossing occasionally, until browned on the outside and no longer pink in the center, 5 to 6 minutes. Cook in batches if needed to avoid crowding the pan.
10. Divide the rice between plates or shallow bowls. Top with roasted broccoli and chicken. Drizzle with peanut sauce, sprinkle with scallion greens and serve with lime wedges and any extra peanut sauce on the side.

Recipe Tips

FAQ

Can I use whole chicken breasts instead of chicken breast strips?

Yes. Cut the chicken into thin strips before marinating so it cooks quickly and evenly in the pan.

Is this peanut chicken bowl spicy?

No spicy ingredient is included in the recipe. The flavor is savory, nutty, lightly sweet and bright from lime.

Why roast the broccoli instead of stir-frying it?

Roasting gives the broccoli crisp edges while the rice, sauce and chicken are prepared.

What allergens are in this recipe?

This recipe contains soy, wheat and peanuts from the soy sauce and peanut butter.