Why These Bowls Are My Kitchen’s MVP

Hey friend! Olivia here, apron dusted with peanut butter powder (as usual). If you’ve ever stared into your fridge at 6 PM wondering how to magically turn “random bits” into a meal that doesn’t taste like leftovers – this recipe’s for you. These Peanut Butter Chicken & Rice Bowls? They’re my secret weapon for surviving chaotic weeks without sacrificing flavor or joy. Picture this: tender chicken, crunchy cabbage, fluffy rice, and a silky, spicy peanut sauce that hugs everything like your favorite cozy blanket. Oh, and we’re DOUBLING it because life’s too short for sad desk lunches. Whether you’re feeding a crowd, prepping for the week, or just craving something wildly satisfying, these bowls deliver. They’re macro-friendly, freezer-friendly, and most importantly – *happily* devoured by humans of all ages (my picky nephew licked his bowl clean!). Let’s make your kitchen smell incredible.

The Airport Sandwich That Started It All

This recipe? It’s got roots in a *very* questionable airport layover. Years ago, I was stranded in Chicago during a snowstorm, hangry and freezing. I stumbled into a tiny kiosk selling “Thai Peanut Wraps” (their spelling, not mine!). Skeptical, I took one bite… and fell in love. That messy, saucy collision of peanuts and spice made me forget I was sleeping on a suitcase! Back home, I recreated it obsessively – swapping sugary gloop for lighter ingredients, testing sauces until my blender threatened mutiny. Now, this bowl tastes like adventure to me: the thrill of discovering magic in unexpected places. Pro tip: Always pack hot sauce in your carry-on. And make extra peanut sauce. Always.

What You’ll Need (And Why!)

Makes 8 generous bowls – because future-you deserves deliciousness!

Main Ingredients

• 8 chicken breasts (~48–56 oz total) – Lean, quick-cooking, and perfect for shredding. Chef’s swap: Use thighs for juicier meat! Bake or grill with just salt/pepper.
• 4 cups dry white rice – Cooks up fluffy and neutral. Pro tip: Rinse it first for less stickiness! Or swap in brown rice/quinoa.
• 8 cups shredded mixed cabbage – Crunchy, cheap, and stays crisp for days. No cabbage? Try shredded Brussels sprouts or carrots.
• 8 tbsp unsalted peanuts, chopped – For that essential CRUNCH. Allergy-friendly: Sunflower seeds work great.

Peanut Sauce Ingredients

• 1⅓ cups PBfit peanut butter powder – Lower fat, higher protein, blends like a dream! Don’t have it? Use 1 cup regular peanut butter + add water slowly.
• 1 cup G Hughes sugar-free sweet chili sauce – Sweetness without guilt. Can’t find it? Regular sweet chili sauce works (add a splash of lime to balance).
• 2 tbsp rice wine vinegar – Brightens the sauce. Pantry hack: Apple cider vinegar or lime juice in a pinch.
• 2 tbsp sriracha – For gentle heat. Spice wimps: Start with 1 tsp! Fire-eaters: add chili flakes.
• 8 tbsp lite soy sauce – Salty umami punch. Gluten-free? Tamari or coconut aminos are fab.
• Water as needed – For your perfect saucy consistency!

Let’s Build Flavor Town!

Active time: 45 mins (mostly hands-off!)

1. Cook the Chicken: Season breasts simply with salt, pepper, and garlic powder. Bake at 400°F (200°C) for 20-25 mins until 165°F (74°C) inside. HACK: Use store-bought rotisserie chicken to save 20 mins! Let rest 5 mins before shredding – this keeps juices IN.
2. Make the Rice: Rinse rice until water runs clear (trust me, fluffier results!). Cook according to package. Chef’s secret: Add a bay leaf or star anise to the pot for subtle fragrance. Spread cooked rice on a baking sheet to cool fast – stops mushiness!
3. Whip Up the Sauce: In a bowl, whisk ALL sauce ingredients until smooth. Key move: Add water 1 tbsp at a time until it ribbons off your whisk – like thin honey. Too thick? More water. Too thin? A sprinkle of PBfit. Taste! Want more tang? Add vinegar. More heat? Sriracha!
4. Assemble Your Power Bowls: In 8 containers (I love glass ones!), layer: 1½ cups rice → 1 cup cabbage → 6 oz chicken. Drizzle with 3-4 tbsp sauce. Top with peanuts. MEAL PREP PRO TIP: Keep sauce separate until eating to avoid sogginess! Just pop it in a tiny container on top.

Make It Pretty (Or Just Dive In!)

Reheating? Microwave rice/chicken 2 mins, then add cold cabbage + sauce for CRUNCH CONTRAST. Garnish with extra peanuts, cilantro, lime wedges, or quick-pickled onions (soak sliced red onions in vinegar + sugar for 10 mins!). Serve with extra sriracha on the side for spice lovers. These bowls shine at room temp too – perfect for picnics!

Mix It Up, Make It Yours

1. Veggie Power: Swap chicken for crispy tofu or roasted chickpeas. Add edamame or steamed broccoli!
2. Zen Zone: Use cauliflower rice + zucchini noodles. Skip peanuts, use almond butter in sauce.
3. Thai Twist: Add mango slices, basil, and swap sweet chili sauce for ½ cup coconut milk + 1 tbsp red curry paste.
4. Korean BBQ: Replace peanut sauce with gochujang + sesame oil. Top with kimchi!
5. Pizza Bowl?! Sounds wild, but hear me out: Use marinara instead of chili sauce, add mozzarella, and skip peanuts. Bake until bubbly!

Confessions & Lessons Learned

I once used expired PBfit… and learned expired peanut powder tastes like sad cardboard. DON’T BE LIKE ME. Also, the sauce evolved from a gloppy disaster (RIP blender #1) to this silky dream – the key is WHISKING, not blending! My husband labeled his bowls “Olivia’s Spicy Magic” so coworkers wouldn’t steal them. Joke’s on him – I drew chili peppers on ALL of them. Freezer tip: These freeze beautifully for 3 months! Thaw overnight in the fridge. Sauce might thicken – just stir in warm water.

Your Questions, Solved!

Q: Can I freeze these bowls?
A: YES! But freeze rice/chicken/sauce separately from cabbage. Thaw overnight in the fridge. Add fresh cabbage when serving. Frozen cabbage turns into a sad, watery ghost.

Q: Help! My sauce is too thick/too thin.
A: Too thick? Whisk in warm water, 1 tsp at a time. Too thin? Add more PBfit (or regular PB) ½ tbsp at a time. Remember: It thickens slightly when chilled!

Q: Can I use regular peanut butter?
A: Absolutely! Use 1 cup creamy PB + reduce water. You’ll add about 150 calories/bowl but gain extra richness.

Q: How long do these last in the fridge?
A: 4-5 days if you store sauce separately. If mixed? 2-3 days max (cabbage wilts). Always sniff test!

Peanut Butter Chicken & Rice Bowls

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• Author: OliviaBennett
• Total Time: 40 minutes

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Description

Welcome to your new weekly staple: juicy shredded chicken, crisp cabbage, fluffy rice, and a spicy-sweet peanut sauce so good you’ll want to bathe in it. These meal-prep bowls are fast, freezer-friendly, and seriously addictive. Whether you’re feeding a busy family, stocking the fridge for the week, or just chasing something comforting with a little kick—this one’s for you!

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Ingredients

Main
• 8 chicken breasts (baked, shredded)
• 4 cups dry white rice (or brown rice/quinoa)
• 8 cups shredded cabbage
• 8 tbsp chopped unsalted peanuts

Sauce
• 1⅓ cups PBfit powder (or 1 cup peanut butter)
• 1 cup sugar-free sweet chili sauce
• 2 tbsp rice vinegar
• 2 tbsp sriracha
• 8 tbsp lite soy sauce
• Water to thin (start with ¼ cup)

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Instructions

1. Cook Chicken
   Bake seasoned breasts at 400°F (200°C) for 20–25 mins. Rest 5 mins, then shred.

2. Cook Rice
   Rinse rice. Cook per package. Spread to cool fast.

3. Make Sauce
   Whisk all sauce ingredients until smooth, adding water 1 tbsp at a time until pourable.

4. Assemble
   In 8 containers: 1½ cups rice → 1 cup cabbage → 6 oz chicken → 3–4 tbsp sauce → sprinkle peanuts. Keep sauce separate if storing.

Notes

• Want heat? Add chili flakes or extra sriracha.
• Going meatless? Swap chicken for tofu or chickpeas.
• Use cauliflower rice for a low-carb twist.
• Garnish with cilantro, lime, or pickled onions for flair.

• Prep Time: 20 mins
• Cook Time: 20 mins

Nutrition

• Calories: 460cal Per Bowl
• Fat: 17g
• Carbohydrates: 35g
• Protein: 42g

Fuel Your Awesome

Per serving (1 bowl): Calories: ~460 • Protein: 42g • Carbs: 35g • Fat: 17g • Fiber: 3g • Sodium: ~780mg

Prep Time: 20 mins • Cook Time: 25 mins • Total Time: ~45 mins

Final Thoughts: Bowls = Love in Tupperware

These Peanut Butter Chicken & Rice Bowls started as a desperate airport meal and became my edible anthem for resilience. They’re proof that:

• Flavor can come from anywhere (even O’Hare Terminal B).

• Meal prep doesn’t mean sacrifice – it means future-you gets to feel like a VIP.

• The best recipes aren’t “perfect” – they’re the ones that make you lick the sauce container when no one’s looking.

Now go forth and sauce with abandon! And when someone asks why your lunch smells amazing, just whisper: “Airport magic.”