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–+ servings
a bowl of rice, veggies, peanut chicken and miso peanut sauce.

Miso Peanut Chicken Bowls

These healthy Miso Peanut Chicken Bowls are packed with tender, marinated chicken, rice, crisp veggies and a delicious creamy peanut sauce. They're the perfect, protein-packed lunch or dinner and can easily be made ahead of time.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Course Dinner, Lunch
Servings 4 servings

Ingredients
  

Chicken

  • 1.5 lb boneless, skinless chicken thighs or breast, cut into bite sized pieces
  • 3 tbsp natural peanut butter
  • 2 tbsp tamari
  • 2 tbsp lime juice
  • 2 cloves garlic, finely minced or grated
  • 2 tsp grated fresh ginger
  • 1 tbsp sesame oil

Miso Peanut Sauce

  • 1/2 cup natural peanut butter
  • 2 tbsp white miso paste
  • 2 cloves garlic roughly chopped
  • 1 tsp grated fresh ginger
  • 1.5 tbsp tamari
  • 1 tbsp fresh lime juice
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup (optional)
  • 1/8 tsp red peper flakes (optional)
  • 4-6 tbsp water, to thin

Bowls

  • 4 cups cooked rice
  • 2 cups shredded red cabbage
  • 1 bell pepper, sliced or diced
  • 2 carrots, shredded or cut into matchsticks
  • Garnish: chopped cilantro, chopped peanuts or cashews, fresh lime

Instructions
 

  • Marinate the chicken: Add peanut butter, tamari, lime juice, garlic, ginger and sesame oil to a mixing bowl and whisk to combine. Add the chicken to the marinade and mix well to ensure all the pieces are coated. Cover and refrigerate for at least 2 hours or overnight.
  • Make miso peanut sauce: While the chicken is marinating, add all the sauce ingredients to a small blender or food processor and blend until smooth. Add more water as needed to reach desired consistency. You can also whisk all the ingredients together in a bowl.
  • Cook the chicken: Drain the chicken from the marinade, discarding the marinade. Heat a large skillet over medium-high heat and coat the bottom with avocado oil (see notes for grilling option). Add the chicken, working in batches so that you don't overcrowd the pan. Allow the chicken to sit undisturbed for a few minutes to get some caramelization. Toss and continue to cook until the chicken is golden brown and reaches an internal temperature of 165F. Wipe out the pan if needed and continue with the rest of the chicken.
  • Serve: Add rice, veggies and cooked chicken to bowls. Drizzle with miso peanut sauce and garnish with cilantro, chopped peanuts or cashews and fresh lime wedges. Enjoy!

Notes

Store leftover rice, chicken and veggies in separate containers in the fridge for up to 4 days. The peanut sauce will stay fresh for about a week in an airtight container in the fridge.
Cooking method: if you'd prefer to grill the chicken, thread chicken onto skewers (if wooden, soak for 30 minutes in water first) and heat grill over medium high heat. Wipe down lightly with cooking oil and grill the chicken for about 4-5 minutes per side or until cooked through. 
Did you make this recipe?Let me know how it was!