This is a meal I’ve been making a lot recently. Everything is homemade including the sauce but it is also really easy and semi fast. This serves 3-4 depending how hungry you are.
The sauce is sriracha sauce. If you like it extra spicy
This sauce keeps in the fridge for a while. I often make a big batch and bottle it to be used later.
2 tbsp chili sauce (I used archer farms Pineapple chili sauce from Target)
2 tbsp rice vinegar
2 tbsp PB2 Powdered Peanut Butter
1 tbsp Lemon or Lime Juice
1 tsp ground ginger
a pinch of garlic powder or better yet a clove of garlic minced
- Mix all ingredients together.
- If you want to store this add it to a jar and keep refrigerated. The sauce keeps for about a month.
2 Cups brown rice (cooked in rice cooker)
1 lb of chicken breast
1 bundle scallions
1 cup edemame
2-4 tbsp Olive oil
Thai Sauce (see above)
Make sure your rice is cooking before starting!
- Chop the scallion all the way to the root and separate the the whites and greens. Heat a pan with some olive oil in it and add the whites. Let cook for a few moments.
- Crack two eggs and whisk before adding to the egg to the scallion whites. Stir and make some scrambled eggs.
- Set cooked eggs aside and add some more olive oil to the pan.
- Cut chicken into the pan, or cut the chicken and add it to the pan. Cook through.
- While the chicken cooks cook the edamame and de-shell it. (Mine was a steam fresh bag)
- If you haven’t made the Thai sauce make some now. Add the egg mixture, the edamame, and the Thai sauce to the pan.
- Mix together.
- Add the scallion greens and mix.
- Add the rice and mix until evenly distributed.
Now go whip some of this up and down it. This stuff is protein packed and super filling.
Calories 1,058 / 265
Carbs(g) 141 / 35
Fat(g) 33 / 8
Protein(g) 55 / 14
Sodium(mg) 1089 / 272
Sugar(g) 21 / 5