Thai Walnut BBQ Chicken Bowl

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

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.
Thai Walnut BBQ Chicken Bowl
Thai Walnut BBQ Chicken Bowl

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

Categories

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