Crispy Baked Peanut Chicken Bowls
This bowl is a healthy take on comforting takeout. Thai inspired peanut sauce coats crispy baked chicken on a bowl of veggies and grains.
Ingredients
Crispy Baked Chicken
- 1 lb boneless chicken thighs or breast
- ⅓ cup soy sauce
- ¼ tbsp mirin or rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic minced or grated
- 1 tsp ginger minced or grated
- 1 tsp oyster sauce
- 1 cup all purpose flour
- ¼ cup breadcrumbs or panko
- 3 tbsp corn starch
- ½ tbsp Chinese five spice
Peanut Sauce
- ¾ cup smooth peanut butter
- ¼ cup soy sauce
- 3 tbsp rice vinegar or mirin
- 2 tbsp lime juice
- 2 tbsp hoisin
- 1 tbsp oyster sauce
- 1 tbsp honey, maple, or agave
- 1 tbsp white miso optional
- 2 cloves garlic grated
- 2 tsp grated ginger or ½tsp of dried ginger
- 2 tsp sesame oil
- ⅓-½ cup water to thin
Bowls
- 5-6 cup cooked grains (rice, cauliflower rice, quinoa, farro)
- 1 red bell pepper sliced, seeded, and sautéed
- 1 cup baby Bella mushrooms sliced and sautéed
- 1 cup massaged kale
- ½ cup sliced cucumber
- 2 avocado halved, pitted, and sliced
- ¼ cup green onions sliced
- sesame seeds for garnish
Instructions
Crispy Baked Chicken
- Preheat the oven or air fryer to 400°
- In a bowl, combine soy sauce, mirin, garlic, ginger, and oyster sauce. Dice the chicken into ¾ in cubes and place in the bowl with the sauce. Toss to coat, and allow to sit for at least 10 minutes.
- In a larger bowl or gallon ziplock bag, combine flour, cornstarch, breadcrumbs/panko, and Chinese five spice.
- Add the chicken to the flour mix, and toss to coat completely. Spread the coated chicken pieces onto a cookie rack placed on top of a baking sheet. If using an air fryer instead, place the chicken in the basket. Spray liberally with cooking spray.
- Bake for 20 minutes or air fry for 15, being sure to flip halfway no matter the cooking method
Peanut Sauce
- While the chicken cooks, in a bowl, whisk together all of the sauce ingredients. 1 tbsp at a time, add water to the sauce until you reach the desired consistency.
- In a separate bowl, pour in about ¼-⅓ of the peanut sauce. Add the cooked chicken to this bowl and toss to coat.
Peanut Chicken Bowls
- While the chicken is cooking, sauté any vegetables you will want to eat cooked. I used bell pepper and baby Bella mushrooms, but cook what you'd like.
- In each bowl, place an equal amount of the base of your choice (rice, cauliflower rice, quinoa, etc.)
- Top with sautéed veggies, torn kale, sliced cucumbers, half of an avocado, and the cooked and coated crispy chicken.
- Garnish with the reserved peanut sauce, sliced green onions, and sesame seeds. Add crushed peanuts as well if desired and serve.