Thai chicken bowl with creamy satay sauce
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Here's a tasty way to use up small amounts of leftover cooked chicken breast and rice. This recipe is very versatile. Customize it by tossing in any veggies you have on hand, swapping in rice noodles for the brown rice, or adding a dash of hot sauce for some heat. Save prep time by purchasing already shredded lettuce, cabbage, and carrots.
Ingredients
Brooklyn Chop House Famous Satay Sauce dry seasoning mix
1 tsp
Plain fat free yogurt
4 Tbsp
Chopped romaine lettuce
2 cup(s), shredded, or shredded
Cooked medium grain brown rice
½ cup(s)
Shredded red cabbage
½ cup(s)
Shredded carrots
½ cup(s)
Cooked skinless boneless chicken breast
4 oz, shredded or sliced
Scallions
1 medium, thinly sliced
Peanuts (dry-roasted or raw, unsalted, no sugar added)
½ Tbsp, chopped
Lime wedge
1 wedge(s)
Instructions
1
Stir satay spice mix into yogurt and set aside.
2
Place lettuce in a bowl. Top with rice, cabbage, carrots, and chicken. Spoon yogurt mixture over top. Garnish with scallions and peanuts. Serve with lime wedge.
3
Serving size: 1 bowl
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