Spicy Thai Chicken Rice Bowls -

In the world of cuisine, few dishes can rival the vibrant and tantalizing flavors of Thai food. Among the many delightful offerings, Spicy Thai Chicken Rice Bowls stand out for their balance of heat, sweetness, and freshness. This dish, infused with a harmonious blend of spices and fresh ingredients, not only provides a feast for the taste buds but also presents an appealing visual experience. The colorful array of vegetables, tender chicken, and aromatic herbs come together to create a meal that is as enticing to look at as it is to eat.

Spicy Thai Chicken Rice Bowls

Discover the vibrant flavors of Spicy Thai Chicken Rice Bowls, a delightful dish that encapsulates the essence of Thai cuisine. This recipe features tender marinated chicken, aromatic jasmine rice, and a colorful mix of sautéed vegetables, creating a feast for the senses. With bold spices and fresh herbs, every bite offers a perfect balance of heat, sweetness, and freshness. Recreate this culinary masterpiece and bring the taste of Thailand to your home.

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Ingredients

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

2 teaspoons Sriracha or your favorite hot sauce

2 cloves garlic, minced

1 inch piece of ginger, grated

For the Rice:

1 cup jasmine rice

1 1/2 cups water

1 teaspoon coconut oil (optional)

For the Stir-Fry Vegetables:

1 tablespoon vegetable oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 cup snap peas

2 green onions, chopped

1 carrot, julienned

2 tablespoons soy sauce

1 tablespoon sesame oil

For Toppings:

Fresh cilantro, chopped

Lime wedges

Sliced red chili or chili flakes (optional)

Crushed peanuts (optional)

Instructions

Marinate the Chicken:

- In a bowl, combine the soy sauce, fish sauce, lime juice, brown sugar, Sriracha, minced garlic, and grated ginger to create the marinade.

- Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Cook the Rice:

- Rinse the jasmine rice under cold water until it runs clear. Drain well.

- In a saucepan, combine the rinsed rice and water. If using, add coconut oil for extra flavor.

- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Stir-Fry the Vegetables:

- Heat vegetable oil in a large skillet or wok over medium-high heat.

- Add the sliced bell peppers, snap peas, and julienned carrot, and stir-fry for 3-4 minutes until they are just tender but still crisp.

- Stir in the chopped green onions, soy sauce, and sesame oil. Cook for an additional minute, then remove from heat.

Cook the Chicken:

- In the same skillet, add the marinated chicken thighs over medium-high heat. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice golden brown color. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C).

- Once cooked, let the chicken rest for a few minutes before slicing it into bite-sized pieces.

Assemble the Bowls:

- In individual serving bowls, layer the cooked jasmine rice, topped with the stir-fried vegetables and sliced chicken.

- Garnish with chopped cilantro, lime wedges, sliced red chili (if using), and crushed peanuts for an extra crunch.

Serve:

- Serve immediately and enjoy the vibrant flavors of your Spicy Thai Chicken Rice Bowl!

Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4