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Spicy Thai Chicken Rice Bowls are a delightful fusion of flavors and textures that embody the essence of Thai cuisine. This dish is not only a feast for the taste buds but also a satisfying and wholesome meal that can be easily prepared at home. With its vibrant colors and aromatic spices, this recipe promises to elevate your weeknight dinners or impress guests at a casual gathering. The combination of tender chicken thighs, fresh vegetables, and fragrant jasmine rice creates a harmonious balance that is sure to please anyone who loves a bit of heat in their meals.

Spicy Thai Chicken Rice Bowls

Discover the vibrant flavors of Spicy Thai Chicken Rice Bowls, a perfect blend of tender chicken, fresh vegetables, and fragrant jasmine rice. This easy-to-make dish showcases the essence of Thai cuisine, with a delicious mix of sweet, sour, salty, and spicy elements. Ideal for weeknight dinners or entertaining, it brings a burst of flavor and color to your table. Experience the joy of cooking and share this delightful meal with family and friends!
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Ingredients
  

2 cups jasmine rice

1 lb boneless, skinless chicken thighs

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup snap peas, trimmed

4 green onions, chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

2 tablespoons soy sauce

2 tablespoons fish sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon brown sugar

1 tablespoon lime juice

Fresh cilantro, for garnish

Crushed peanuts, for garnish

Lime wedges, for serving

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 4 cups of water, add a pinch of salt, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until the rice is fluffy and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

    Prepare the Chicken: While the rice is cooking, slice the chicken thighs into bite-sized pieces. In a small bowl, mix the soy sauce, fish sauce, sriracha, brown sugar, and lime juice. Add the chicken pieces to the marinade and let them soak while you prepare the veggies.

      Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. Add the sliced bell pepper and snap peas; stir-fry for 3-4 minutes until they are tender-crisp. Remove the veggies from the skillet and set aside.

        Cook the Chicken: In the same skillet, add the marinated chicken along with half of the chopped green onions. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

          Combine: Return the sautéed vegetables to the skillet with the chicken and stir to combine all the ingredients. Let it cook together for an additional 2 minutes for the flavors to meld.

            Serve: Fluff the jasmine rice with a fork and divide it among serving bowls. Top the rice with the spicy chicken and vegetable mixture. Garnish with fresh cilantro, crushed peanuts, and a few extra green onions. Serve lime wedges on the side for an extra citrus kick.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4