Asain Style Peanut Chicken Bowls with Roasted Asparagus and Brown Rice
Serves: 4 servings
  • 1 cup brown rice
  • 1 pound, boneless skinless chicken breasts, cut into 1½ inch pieces
  • ½ cup smooth peanut butter
  • 2 tablespoons sesame oil
  • ¼ cup tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon peeled and grated ginger
  • 1 teaspoon sriracha
  • For the asparagus:
  • 1 bunch asparagus, tough ends snapped off
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • fresh ground pepper
  • chopped scallions for garnish
  1. Preheat oven to 425
  2. Cook rice according to package directions.
  3. Meanwhile, In a medium bowl, whisk together peanut butter, sesame oil, soy sauce, rice vinegar, brown sugar. garlic ginger and sriracha.
  4. Pour half of the sauce into a clean bowl and add the chicken pieces. Mix to coat well. Cover and refrigerate for 1-6 hours. Reserve the other half of the sauce.
  5. Meanwhile, whisk together the oils and soy sauce for the asparagus.
  6. Lay asparagus on a parchment lined baking sheet and pour sauce over mixing well to coat spears.
  7. Place in oven and cook for about 18 minutes, check periodically and shaking the sheet, until edges are browned a little. Remove from oven, let cool and then cut asparagus into three sections.
  8. Heat a grill, wok or cast iron skillet over medium-high heat. Add 1 tablespoon cooking oil and cook the chicken until browned and just done, about 3-4 minutes per side. remove chicken and let rest 5 minutes.
  9. To serve place a large spoonful of rice in a bowl, top with a handful of chicken and asparagus and a drizzle of the reserved peanut sauce and some chopped scallions.
Recipe by Three Hungry Boys at