Uncle Ben's

Tasty Thai Chicken & Peanut Butter Rice Bowl

Tasty Thai Chicken & Peanut Butter Rice Bowl

Makes 4 servings

prep time 20 min

total time 40 min


  • 1 1/2 cups (375 mL) No salt added chicken broth
    2 tbsp (30 mL) Lime juice
    4 tsp (20 mL) Sodium reduced soy sauce
    1 tbsp (15 mL) All natural smooth peanut butter
    1 tsp (5 mL) Brown sugar
    1 clove Garlic, minced
    1 tbsp (15 mL) Minced fresh gingerroot
    1 tbsp (15 mL) Vegetable oil
    1 lb (500 g) Boneless skinless chicken breasts, cubed
    1 cup (250 mL) UNCLE BEN’S® Jasmine Rice
    1 Large carrot, thinly sliced diagonally
    2 Zucchini, thinly sliced in rings
    1/2 lb (250 g) Snow peas
    1/4 tsp (1 mL) Salt-free garlic and herb seasoning blend
    1 Green onion, finely chopped
    2 tbsp (30 mL) Finely chopped fresh cilantro
    4 Lime wedges


  • Whisk together chicken broth, lime juice, soy sauce, peanut butter, brown sugar, garlic and ginger; set aside.
  • In large skillet, heat oil over medium-high heat; cook chicken for 3 to 5 minutes or until browned. Add rice; cook, stirring, for 2 minutes.
  • Stir in chicken broth mixture; bring to simmer. Reduce heat to low; cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes.
  • Meanwhile, steam carrot for 5 minutes. Add zucchini; steam for additional 3 minutes. Add snow peas; steam for additional 3 minutes or until vegetables are tender-crisp. Toss gently with salt-free garlic and herb seasoning blend.
  • Divide rice mixture among 4 shallow bowls. Top with steamed vegetables and garnish with green onion and cilantro. Serve with lime wedges.


Get creative! Swap out chicken for fish, add fish sauce and a bit Thai chili. YUM!

nutritional information

per Serving, 1/4 of recipe

  • Calories


  • Fat


  • Carbohydrate


  • Fibre


  • Protein



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