Lunch · Thai · 15 min
Thai-Inspired Steamed Chicken and Jasmine Rice Bowl with Ginger-Kale Salad
- Calories
- 608
- Protein
- 34g
- Carbs
- 67g
- Fat
- 23g
Ingredients
- 90.6 g chicken breast
- 1 tsp soy sauce
- 1 tsp ginger root
- 1 tsp honey
- 62.8 g jasmine rice
- 52 g kale
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1.7312 tbsp peanut butter
- 1 tsp lime juice
- 0.5 tsp chili paste
- 1 tsp sesame seeds
- 2 sprig cilantro
Method
- 01Slice chicken breast into thin strips and marinate in soy sauce, grated ginger, and honey for 10 minutes.
- 02Place the chicken in a steamer basket set over boiling water. Steam for 8-10 minutes until opaque throughout and reaching an internal temperature of 165°F (74°C).
- 03Massage chopped kale with sesame oil and rice vinegar in a bowl until softened.
- 04Whisk together peanut butter, fresh lime juice, and chili paste to form a smooth dressing.
- 05Assemble the bowl by placing cooked jasmine rice at the base, adding steamed chicken and massaged kale side-by-side.
- 06Drizzle peanut dressing over chicken and kale, then garnish with toasted sesame seeds and fresh cilantro.
Cook it with the whole plan around it
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