This Thai Chicken Bowl is everything you want it to be and more! Packed with so much veg and flavor your taste buds won’t know what just hit them. The surprise here is the fried plantains, which I have to give credit to my dad for introducing me too. Thanks dad! Forget take out, you can make this bowl in the time it takes to cook the chicken thighs. I even make the bowls ahead, cover, store in fridge and serve cold sometimes. So if you are a meal stasher, this ones for you. As always, use all organic veggies and spices.
Make sure you scroll all the way through to get all the ingredients!
Thai Chicken Bowl
Sauce ingredients
3 tbls coconut aminos
2 tbls tahini
1 tbls toasted sesame oil
1 tsp ginger juice
1 tsp fish sauce
1/2 lime juiced
3 cloves garlic
1/4 tsp Himalayan salt
Place all in a cup and use immersion blender to combine. Set aside.
Chicken Thighs
6-8 boneless chicken thighs
1 tbls coconut oil
1 tbls grass fed ghee
Equal parts – s&p, cumin, garlic, onion, paprika
How To
Heat cast iron skillet with coconut oil and ghee over med heat. Combine seasoning in bowl and rub on both sides of the chicken thighs. Place in skillet. Brown on each side until cooked through.
Bowl ingredients
*in each bowl add the following
1 cup arugula
1 cup shredded cabbage
1/2 cup spiralized carrot
1/2 cup spiralized zuchinni
2 radishes sliced
1/2 an avocado cubed
1/2 cup roasted or steamed broccoli tossed in sesame oil, s&p
2 green onions sliced
1/4 cup chopped cilantro
Sesame seeds
Plantain Chips
How To
Build your bowl in sections so all the colors show. Places your sliced chicken on top, drizzle with your sauce and sprinkle with sesame seeds.
Don’t forget the plantain chips!
Plantain Chips
1 green plantain
1 tabls coconut oil
Himalayan sea salt
Heat a stainless steel skillet with oil over med heat. Peel your plantain. I cut the ends off and slice down the side. Slice into chips. Place in hot skillet and brown on both sides sprinkling with salt as you go.
ENJOY!!
