Peanut chicken rice and cabbage bowls

A rice bowl with shredded cabbage, carrots and peanut chicken all drizzled with a peanut dressing and sprinkled with sliced green onions.

5 from 2 votes

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 Time20

Total Time20

Yield: 4 servings

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 ½-inch pieces
1 cup matchstick carrots

For the peanut dressing:

⅓ cup creamy peanut butter
¼ cup warm water
2 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice, from about 1 lime
1 tablespoon honey
¼ teaspoon red pepper flakes

For serving (optional):

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

Instructions

Divide the warm chicken and rice among four bowls.
Top each bowl with ½ cup each of green and red cabbage and ¼ cup each of snow peas and carrots.
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.
Drizzle the peanut dressing over each bowl, add any desired toppings and enjoy!

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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

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