Jump to recipe
Ingredients
- 1 tbsp sesame oil
- 1 white onion, chopped
- 1 cup shredded carrots
- 2 cloves fresh garlic, minced
- 1 tbsp squeeze ginger paste
- 1.5 lbs ground chicken
- 1/4 cup gluten free Thai peanut sauce (I used the brand San-J)
- 1 cup jasmine rice, cooked according to package instructions
- 1 cup diced fresh pineapple
Instructions
- Add sesame oil, chopped white onion, shredded carrots, squeeze ginger, and minced garlic to a medium sized skillet and cook over medium heat until vegetables are softened, about 8 minutes.
- Add ground chicken and brown fully into the softened vegetables.
- Once the chicken is cooked, add the sauce, stir, and cook another 5 minutes to let flavors combine. Remove from heat and set aside.
- Assemble your bowls - add 1/4 cup rice, 1/4 of the chicken mixture, and top with 1/4 cup diced pineapple.
- Store in the fridge for up to 5 days. Reheat for 90s before eating. Enjoy!
