Thai Walnut BBQ Chicken Bowl

Chicken thighs and bell peppers are marinated in a Thai-inspired sauce, then grilled and combined with walnuts, chickpeas, and arugula to make the ultimate rice bowl!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins

Ingredients

• 2 tablespoons brown sugar
• ½ teaspoon ground black pepper
• ⅓ cup brown sugar
• 3 tablespoons soy sauce
• 3 tablespoons cooking sherry
• 1 tablespoon fish sauce
• 2 tablespoons fish sauce
• 1 cup cooked brown rice
• 4 boneless, skinless chicken thighs
• 2 minced garlic cloves
• 4 cups fresh arugula
• ⅔ cup rice vinegar
• ¼ teaspoon dried crushed red pepper flakes
• 2 red bell peppers, thickly sliced
• 1 cup canned garbanzo beans, drained and rinsed
• 1 cup California walnuts halves and pieces
• ½ teaspoon dried crushed red pepper flakes

Recipe Instructions

Step 1

Combine all ingredients for marinade in a bowl and stir well to dissolve the sugar. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.

Step 2

Make dipping sauce by adding all ingredients into a saucepan. Stir and bring to a boil. Reduce heat slightly and keep at a gentle boil. When sauce is reduced by 1/3, remove from heat. The sauce will thicken as it sits.

Step 3

Preheat grill. Brush grill grates with oil or spray with cooking spray.

Step 4

Place chicken and red pepper slices on grill grate and grill on medium heat, turning occasionally, until chicken is no longer pink in the center and peppers are charred, 8 to 10 minutes.

Step 5

In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, sliced grilled chicken, and walnuts. Drizzle with warm sweet and sour sauce.