Thai Chicken with brown rice

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.

thai fried rice bowl

The sauce is sriracha sauce. If you like it extra spicy

Thai Sauce
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

  1. Mix all ingredients together.
  2. 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
2 Eggs
1 bundle scallions
1 cup edemame
2-4 tbsp Olive oil
Thai Sauce (see above)

Make sure your rice is cooking before starting!

thai chicken steps
  1. 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.
  2. Crack two eggs and whisk before adding to the egg to the scallion whites. Stir and make some scrambled eggs.
  3. Set cooked eggs aside and add some more olive oil to the pan.
  4. Cut chicken into the pan, or cut the chicken and add it to the pan. Cook through.
  5. While the chicken cooks cook the edamame and de-shell it. (Mine was a steam fresh bag)
  6. If you haven’t made the Thai sauce make some now. Add the egg mixture, the edamame, and the Thai sauce to the pan.
  7. Mix together.
  8. Add the scallion greens and mix.
  9. Add the rice and mix until evenly distributed.
thai chicken bowl

Now go whip some of this up and down it. This stuff is protein packed and super filling.

Total/Per serving

Calories 1,058 / 265
Carbs(g) 141 / 35
Fat(g) 33 / 8
Protein(g) 55 / 14
Sodium(mg) 1089 / 272
Sugar(g) 21 / 5

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