Ingredients

The following ingredients have 4 Servings
  • 1 12 oz bottle Thai peanut sauce
  • 1/4 cup soy sauce
  • 1/4 cup sweet Thai chili sauce
  • 4-6 boneless, skinless chicken thighs
  • 2 12 oz bags cauliflower rice
  • 1 red pepper (thinly sliced)
  • 1 carrot (cut into thin slices)
  • 1/2 cup red cabbage (thinly sliced)
  • 1/2 cup cilantro (chopped)
  • 1 avocado (cut into thin slices)
  • 1/2 cup peanuts (chopped)
  • 1 lime (cut into wedges)

Instruction

  • In a bowl, mix together the bottle of Thai peanut sauce, soy sauce, and sweet Thai chili sauce. Place chicken in a plastic bag. Put 3/4 cup of the Thai peanut mixture into the bag with the chicken. Store the remaining Thai peanut mixture in a covered container in the fridge to use to drizzle over top of the bowls when serving. Massage the bag with the chicken until it's evenly coated. Marinate overnight in the fridge.
  • After the chicken has marinated overnight, discard marinade, grill over medium high heat for 5 minutes per side.
  • As the chicken grills, microwave the 2 bags of cauliflower rice according to package directions.
  • Once the chicken and cauliflower rice are at room temperature, assemble the bowls. Divide the rice evenly between 4 bowls (or containers if meal prepping). Divide the chicken, red pepper, carrots, red cabbage, cilantro, avocado, peanuts, and lime wedges over top of the cauliflower rice.
  • Serve with the remaining Thai peanut mixture drizzled over top.