fusion

Sriracha Peanut Chicken Banh Mi Rice Bowl

Name: Sriracha Peanut Chicken Banh Mi Rice Bowl
Yield: 1 serving
Cuisine: fusion
Ingredients: 144 g chicken thigh, boneless skinless; 186 g cooked white rice; 20 g peanut butter; 10 g soy sauce; 8 g sriracha; 17 g lime juice; 5 g ginger, grated; 76 g carrot, shredded; 8 g rice vinegar; 102 g cucumber, sliced; 7 g cilantro, chopped; 4 g neutral oil

This dish pairs chicken thigh, boneless skinless with cooked white rice, peanut butter and sriracha. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

70 g Carbohydrates

20 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

144g chicken thigh, boneless skinless 174 kcal
186g cooked white rice 242 kcal
20g peanut butter 118 kcal
10g soy sauce 7 kcal
8g sriracha 10 kcal
17g lime juice 5 kcal
5g ginger, grated 4 kcal
76g carrot, shredded 31 kcal
8g rice vinegar 1 kcal
102g cucumber, sliced 15 kcal
7g cilantro, chopped 2 kcal
4g neutral oil 35 kcal

Cooking instructions

peanut buttersoy saucesrirachalime juiceginger
Whisk peanut butter, soy sauce, lime juice, sriracha, and grated ginger with 1-2 tbsp water to make a pourable sauce.
chicken thighneutral oil
Season chicken with a pinch of salt. Heat 5 g neutral oil in a skillet over medium-high; cook chicken 6-8 minutes until browned and cooked through.
carrotrice vinegar
Warm cooked rice in a bowl. Toss shredded carrot with rice vinegar and a pinch of salt to quick-pickle.
chicken thighcarrotcucumbercilantro
Slice chicken. Assemble bowl with rice, chicken, quick-pickled carrots, cucumber, and cilantro.
peanut buttersoy saucesrirachalime juice
Drizzle with peanut sriracha sauce and serve with extra lime if desired.