This works well with the chicken breasts from an already cooked whole chicken that's cooked in the grocery store.
1. Start cooking the rice in a rice cooker (use 1 cup dry rice) for two servings.
2. Put a little olive oil in a large pan and start cooking the carrots in it.
3. Make the spicy Thai peanut sauce.
4. Add the cabbage and bell pepper to the pan with the carrots in it.
5. Add a little water to the cabbage/carrot mixture to prevent burning.
6. When the sauce, rice and cabbage/carrot mixture are finished, mix about 1/4 cup of the sauce in with the rice and another 1/4 cup of the sauce in with the cabbage/carrot mixture.
7. Layer bowls with rice, then some of the cabbage/carrot mixture, then chicken.
8. Throw about 1/8 cup of roasted peanuts in each bowl.
9. Top with cilantro.
Before eating, mix it all together.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1158g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 130 (9%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 547.5mg||168 %|
|Sodium 661.2mg||23 %|
|Potassium 2956.7mg||78 %|
|Total Carbohydrate 79.7g||23 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 73.8g|
|Protein 226g||323 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1413
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