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Week of 6/1/26

Thai Chicken Rain'bowl'
with peanut dressing

Active: 45 Total: 65
Original GF Paleo Vegetarian
Thai Chicken Rain'bowl'

This colorful bowl features a creamy coconut marinade and warm Thai spices, making it as tasty as it is beautiful. We love arranging the toppings in a rainbow pattern around the bowl, but feel free to plate it any way you like.
Smarts: Use any amount of pre-chopped vegetables and fruits here to make this meal as easy and fast as you want it to be. 

Proteins
Chicken, non-ground
Cuisines
Asian - Thai
Save recipe
25

Ingredients

Metric
Servings:
4
Coconut Marinated Chicken:
  • Garlic - 3 cloves , chopped
  • Coconut milk, light - 1/2 cup
  • Fish sauce - 1 Tbsp (sub low-sodium soy sauce)
  • Turmeric - 1/2 tsp
  • Curry powder, mild - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Chicken breast, boneless and skinless - 1 lb , sliced
Thai Peanut Dressing:
  • Coconut milk, light - 1 1/2 Tbsp
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Peanut butter, creamy - 1 1/2 Tbsp
  • Brown sugar - 2 tsp
  • Curry paste, red - 2 tsp
  • Oil, cooking - 4 Tbsp
  • Lime juice - 2 tsp
Thai Rain'bowl':
  • Peanuts, roasted - 1/3 cup , coarsely chopped
  • Bell peppers, red - 1 , thinly sliced (sub any color peppers)
  • Cabbage, red - 8 oz , thinly sliced or shredded (look for pre-shredded to save time)
  • Carrots, shredded - 8 oz (look for pre-shredded to save time)
  • Lettuce, romaine - 8 oz , chopped (sub any salad greens)
  • Mangos - 2 , peeled and cubed (sub orange segments)
  • Cilantro leaves (opt) - 1/4 cup , torn
  • Edamame, shelled - 1 cup , thawed
  • Oil, cooking - 1 Tbsp

Prep

  1. Make marinade - Chop garlic. Whisk together garlic, coconut milk (portion for chicken), fish sauce, turmeric, curry powder, and coriander. (Can be done up to 5 days ahead)

  2. Marinate chicken - Slice chicken into strips. Cover chicken with marinade and toss to coat. Marinate for at least 20 minutes or up to 2 days. (Can be done up to 2 days ahead)

  3. Make dressing - In a microwave-safe bowl or jar, combine coconut milk (portion for dressing), soy sauce, peanut butter, brown sugar, and curry paste. Heat briefly in the microwave until peanut butter melts, 30 to 60 seconds. Stir to combine. Whisk in oil (portion for dressing) and lime juice until smooth. (Can be done up to 5 days ahead)

  4. Peanuts / Bell peppers / Cabbage / Carrots - Prep as directed and store separately. (Can be done up to 5 days ahead)

  5. Lettuce / Mangoes / Cilantro - Prep as directed.

  6. Edamame - Run edamame under some warm water to defrost.

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Make

  1. Heat a large skillet or wok with cooking oil (portion for salad) over medium-high heat.

  2. Remove chicken from marinade (discard marinade) and season with some salt and pepper.

  3. Add chicken to heated oil and saute until golden brown on all sides and cooked through, 5 to 7 minutes.

  4. If dressing was made ahead of time, give it a stir (if it is too thick to pour, warm it briefly in the microwave; you can also add a bit of water to thin it if needed.)

  5. Form a bed of lettuce in serving bowls. Arrange edamame, chicken, mangoes, carrots, bell peppers, and cabbage across the bowl in a rainbow pattern (or any way you like).

  6. Drizzle peanut dressing over bowls until dressed to your liking.

  7. Serve rain’bowls’ with peanuts and cilantro (if using) scattered over top. Enjoy!

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