Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Yum Yum Chicken & Rice Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Peanut Yum Yum Chicken & Rice Bowls feature air-fried chicken coated in a savory peanut sauce, served over fluffy jasmine rice with crisp shredded cabbage, carrots, fresh cilantro, and a creamy Yum Yum sauce. A wholesome, lighter take on comfort food that’s perfect for meal prep.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

    • 1 1/2 lbs boneless, skinless chicken breasts
    • 2 cups jasmine rice
    • 2 cups colored shredded cabbage
    • 1/2 cup shredded carrots
    • 4 tbsp cilantro
    • 2 limes
    • Green onions (to taste)
    • 1 tbsp crushed peanuts
    • Peanut Sauce:
    • 2/3 cup PBfit powdered peanut butter
    • 1/2 cup GHughes sweet chili sauce
    • 1 tbsp rice wine vinegar
    • 4 tbsp lite soy sauce
    • 1 tbsp sriracha
    • Yum Yum Sauce:
    • 1/2 cup nonfat Greek yogurt
    • 1 tsp GHughes ketchup
    • 1/8 tsp paprika
    • 1/8 tsp garlic powder
    • 1/8 tsp cayenne pepper
    • 1/4 tsp Swerve granulated sugar
    • 1/2 tbsp rice wine vinegar
    • 1 tsp unsweetened vanilla almond milk
    • 1 tsp extra virgin olive oil

Instructions

  1. Prepare the peanut sauce by mixing PBfit powdered peanut butter, sweet chili sauce, rice wine vinegar, soy sauce, and sriracha in a bowl. Set aside.
  2. Slice the chicken breasts into bite-sized pieces.
  3. Preheat the air fryer to 400°F (200°C). Coat the chicken with half of the peanut sauce.
  4. Air fry chicken in a single layer for about 12 minutes, flipping halfway through.
  5. Meanwhile, cook the jasmine rice according to package instructions.
  6. Slice green onions, cut limes into wedges, and prepare cilantro and shredded carrots.
  7. Prepare the Yum Yum sauce by whisking Greek yogurt, ketchup, paprika, garlic powder, cayenne pepper, Swerve sugar, rice wine vinegar, almond milk, and olive oil until smooth.
  8. Once chicken is cooked, coat it with the remaining peanut sauce.
  9. Assemble bowls: layer rice at the bottom, add chicken, cabbage, carrots, cilantro, and crushed peanuts.
  10. Serve with lime wedges and Yum Yum sauce on the side or drizzled on top.

Notes

  • Vegetarian option: substitute chicken with tofu or tempeh.
  • Use gluten-free soy sauce or tamari for a gluten-free version.
  • Adjust sriracha for desired spice level.
  • Store leftovers in airtight containers for up to 4 days.
  • Yum Yum sauce stays fresh in the fridge for up to 1 week.
  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Air Fryer
  • Cuisine: Asian-Inspired
  • Diet: Low Fat

Nutrition

  • Serving Size: 1 bowl
  • Calories: 430
  • Sugar: 9g
  • Sodium: 680mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 65mg

Find it online: https://omgmakethis.com/peanut-yum-yum-chicken-rice-bowls/