Get saucy with this asian inspired dish!
- Jasmine Rice
- Green Pepper
- Sweet Mini Peppers
- House of Tsang Bangkok Peanut Sauce
- Sriracha (optional)
- Olive Oil
- Garlic Powder
(feel free to add/remove veggies to your liking)
Start cooking rice. I have found the best way to make Jasmine rice is to put the burner on high, add water about an inch above uncooked rice. Allow to boil on high until the water on top has absorbed into the rice. Turn burner down to low, cover, stirring occasionally until done.
Slice green peppers, sweet mini peppers, onion, and mushrooms. Combine in medium/large bowl. Add a dash of olive oil, then sprinkle salt, pepper, garlic powder, and paprika. Mix. Warm large frying pan on med-high. Toss in veggies, flipping occasionally, until done.
Cut chicken into small pieces. Season with salt, pepper, and garlic powder. Warm another large frying pan on high. Throw in chicken and cook until done. Add cashews and House of Tsang Bangkok Peanut Sauce to your liking. Allow to simmer for a few minutes.
Chop lettuce, carrots, and avocado.
Scoop out your desired amount of rice, and place in one half of bowl. Top with chicken. Fill other half of bowl with cooked veggies. Top with lettuce, carrots, avocado, and Sriracha.
Mix together- or don’t. 🙃
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Youtube Hannah Miller (hmillerfit)