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Peanut chicken rice and cabbage bowls are a crunchy, colorful and delicious way to serve peanut chicken. They’re drizzled with an easy but irresistible peanut dressing.

I was ready for Friday yesterday and I know I’m only going to be more so after the day that’s stretching out in front of me.

#allthework #alltheappointments #allthethings

So we’ll just move right along, OK? 😊

Earlier this week I shared my slow cooker peanut chicken, which we love and adore in my house!

It’s just 7 ingredients and so simple to make!

I also love that I usually have leftovers, and that’s how today’s recipe came about.

These peanut chicken rice and cabbage bowls are my favorite way to repurpose the leftovers and make a whole new meal.

Sometimes I even make this as the meal originally because I love this combination so much!

We’ve got rich, peanut-y chicken, warm rice, and a trio of crunchy veggies with the shredded cabbage, snow peas and carrots.

These bowls are full of crunch and color and are topped with an addictive peanut dressing!

It’s really easy to shake up in a jar, but wow, it adds such a punch of flavor! You’ll want to drink it with a spoon!

(That’s totally acceptable, right? Asking for a friend…)

Notes on peanut chicken rice and cabbage bowls:

• The peanut chicken and the rice need to be cooked and ready to use for this recipe, so please plan accordingly.
• You can buy green and red cabbage (or just one or the other) and slice them yourself or you can use a bag of pre-shredded coleslaw for this recipe.
• I slice my snow peas and serve them raw for this recipe. They add a great crunch! However, you could steam them slightly if you prefer.
• Peanut dressing can thicken as it sits or if it’s been in the refrigerator. Just add a splash or two of warm water as needed and mix it up again to get it to drizzling consistency.
• Feel free to sub tamari for the soy sauce in the dressing to make this recipe gluten-free.

Also, because we are all different with our rice preferences — or just what we have on hand in our pantry 🤣 — I wanted to give you some ideas for what to use.

Rice options for Thai peanut chicken rice bowls:

– We love brown rice and usually use that. Here’s my tips for perfectly cooked brown rice.

– You can also use regular long-grain white rice.

– Basmati rice would be delicious here as well.

– You could even go low-carb and make these bowls with cauliflower rice.

Or, if you don’t want to use rice for these bowls at all, you could make them with quinoa instead. Or even a thin pasta like thin spaghetti or angel hair.

These bowls have all the color, texture and flavor you could want on their own, but I like to make them extra special with a few fun toppings. 😍

Topping ideas for peanut chicken rice bowls:

– Lime wedges for some fresh lime juice

– Chopped peanuts

– Sliced green onions

– Chopped fresh cilantro

– A drizzle of sriracha or sprinkle of red pepper flakes for some heat 🌶

I hope you give these peanut chicken bowls a try, whether you’re making them for dinner or meal prepping for another day.

Enjoy!

XO,

Kathryn

Yield: 4 servings

Peanut chicken rice and cabbage bowls

Print

Peanut chicken rice and cabbage bowls are a crunchy, colorful and delicious way to serve peanut chicken. They’re drizzled with an easy but irresistible peanut dressing.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

For the bowls:

• 3 cups leftover peanut chicken, warmed
• 3 cups cooked brown rice (or basmati or white rice), warmed
• 2 cups thinly sliced green cabbage (see notes)
• 2 cups thinly sliced red cabbage
• 1 cup snow peas, sliced in 1/2-inch pieces
• 1 cup matchstick carrots

For the peanut dressing:

• 1/3 cup creamy peanut butter
• 1/4 cup warm water
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons fresh lime juice (from about 1 lime)
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes

For serving (optional):

• Lime wedges, chopped peanuts, sliced green onions, chopped fresh cilantro

Instructions

1. Divide the warm chicken and rice among four bowls.
2. Top each bowl with 1/2 cup each of green and red cabbage and 1/4 cup each of snow peas and carrots.
3. To make the dressing, combine all ingredients in a small jar. Cover and shake well, adding extra splashes of warm water as needed to get it to a good consistency.
4. Drizzle the peanut dressing over each bowl, add any desired toppings and enjoy!

Notes

The peanut chicken and the rice need to be cooked and ready to use for this recipe, so please plan accordingly. I usually use leftovers from my easy slow cooker peanut chicken.

You can use brown rice, white rice, basmati rice, cauliflower rice or even sub quinoa or noodles for these bowls.

You can buy green and red cabbage (or just one or the other) and slice them yourselves or you can use a bag of pre-shredded coleslaw for this recipe.

I slice my snow peas and serve them raw for this recipe. They add a great crunch! However, you could steam them slightly if you prefer.

Peanut dressing can thicken as it sits or if it’s been in the refrigerator. Just add a splash or two of warm water as needed and mix it up again to get it to drizzling consistency.

Feel free to sub tamari for the soy sauce in the dressing to make this recipe gluten-free.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 529 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Carbohydrates: 65g Protein: 26g