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Green Curry Chicken and Rice Bowls
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Green Curry Chicken and Rice Bowls
Prep Time
15 mins
Cook Time
20 mins
 

Green Curry Chicken and Rice Bowls are a flavorful and unique one pan meal, chicken and veggies in a green curry sauce served over rice

Course: Main Course
Cuisine: American, Thai
Keyword: Chicken, copycat, Curry, Green Chicken, Healthy, Recipe, Rice Bowls, TikTok
Servings: 6
Calories: 534 kcal
Author: Cheri Renee
Ingredients
Chicken Marinade
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 Tbsps soy sauce
  • 1 Tbsp lime juice
  • 1 Tbsp Thai green curry paste (Asian section of grocery store)
  • 1 Tbsp honey
  • 1 Tbsp garlic paste or fresh minced garlic
  • 1 Tbsp ginger paste or fresh minced ginger
Green Curry Chicken and Rice Bowls
  • 1 bunch cilantro
  • 1 14 oz can coconut milk
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 2 Tbsps Thai green curry paste
  • 1 Tbsp lime juice
  • 1 Tbsp honey
  • 1 Tbsp garlic paste or fresh minced garlic
  • 1 Tbsp ginger paste or fresh minced ginger
  • 1/2 to 1 Tbsp Sriracha (more or less according to spice preference)
  • 2 tsps cornstarch
  • 2 Tbsps vegetable oil
  • 1 pound asparagus cut into inch pieces
  • 1 pound sugar snap peas
  • 1 orange bell pepper sliced
  • 1 onion diced
  • 6 cups cooked rice
  • 1 cup chopped peanuts
  • Optional: more cilantro for garnish, more Sriracha
Instructions
Chicken Marinade

  1. Cut the chicken into inch size pieces and place in a gallon size plastic bag. Add the soy sauce, lime juice, green curry paste, honey, garlic, and ginger. Massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.

Green Curry Chicken and Rice Bowls

  1. Add to a food processor or blender the cilantro, coconut milk, soy sauce, peanut butter, green curry paste, lime juice, honey, garlic, ginger, Sriracha, and cornstarch. Blend for 1 minute or until evenly combined.

  2. Add 1 Tbsp of the vegetable oil to a large skillet over medium heat. Add the chicken that has been marinating. Cook 6 to 7 minutes and remove from the pan, set aside.

  3. To the same skillet over medium heat add the remaining 1 Tbsp vegetable oil and the asparagus, sugar snap peas, sliced orange pepper, and diced onion. Cook 6 to 7 minutes and add the green curry sauce from the food processor and the cooked chicken.

  4. Let this cook 5 to 6 more minutes, stirring occasionally.

  5. Serve over the cooked rice and sprinkle with chopped peanuts. Garnish with more cilantro or Sriracha if desired.