Thai Bowl

Thai Bowl

By: Mika
Date: May 3, 2021

Thai Bowl

This Thai Bowl is refreshing and light yet filling – the perfect summer lunch! This bowl is filled with smooth mango, sweet and creamy peanut sauce and crunchy slaw.  It’s gluten free, free of refined sugar, and dairy free

 

Thai Bowl Ingredients

Thai Bowl

 

How to make a Thai Bowl:

  1. Preheat the oven to 375 degrees.  Line a baking sheet with foil.
  2. Make meatballs!  Mix garlic, salt, pepper, gf bread crumbs (like these), chili paste, vegan mayo (try this one!), and ground chicken in a bowl until combined but not overly mixed.
  3. Roll the balls.  Get it?  Like roll the dice?  Just kidding this isn’t chance, these are delicious!  Anyways, pro tip – when rolling meatballs or any ground chicken, oil your hands or lightly wet them with water to prevent sticking.   Roll the meat into 12 even meatballs and place on the lined baking sheet.
  4. Cook chicken until it reaches an internal temperature of 160 degrees (approximately 20-25 minutes)
  5. Make rice.  Make as directed on package or use a microwave quick cook rice.  
  6. Make the sticky sauce.  While the chicken cooks, mix the cornstarch, honey, coconut aminos, chili paste, and salt and pepper in a bowl.
  7. Prep the vegetables.  While the chicken cooks, thinly slice the cucumbers and mangos.  And carrots too if starting with whole carrots.
  8. Make the peanut sauce and slaw.  Add all peanut sauce ingredients except the olive oil to a high powered blender or food processor and blend until smooth, approximately 3-4 minutes.  Add olive oil to the sauce and stir to thin out.  Pour half of the sauce into slaw and mix to coat well.
  9. Coat the meatballs. Remove from the oven and pour sticky sauce evenly over meatballs.  Toss gently to coat the meatballs, re-spread out the meatballs evenly and return to oven for 5 minutes.
  10. Put it all together.  Combine everything in a bowl and top with remaining peanut sauce and any other favorite sauces!

 

 

Quick Facts

How long does this dish take?  45 minutes (including time to preheat oven)

How much does this make?  4 servings

Does this meet my dietary needs?  This recipe is gluten free, refined sugar free, and dairy free.

How many bowls should I plan for this meal? 1 pan, 2 bowls

How long does this keep?  4 days in the fridge, keep rice and meatball separate from the vegetables if planning to reheat.

Is it freezer friendly?  The meatballs are freezer friendly but not the other ingredients.

Is this good for meal prep?  This is awesome for meal prep!  It can be eaten cold but if planning to reheat, see my note above.

How do I reheat this?  Enjoy cold or heat the chicken and rice for 1 – 2 minutes.  As a note – chicken tends to dry out in the fridge and when reheated.  To keep moist, store the chicken with any extra sticky sauce.

Can I pack this for lunch? Yup!  Just keep it extra cold since its chicken.

 

Substitution Options

All substitution options are a 1:1 substitution unless noted otherwise

Ground chicken: Ground turkey or beef can be used, or chicken breast can be ground in a blender

Chili Paste:  Sriracha or red chili flakes can be used

Garlic:  Garlic powder or fresh garlic can be used.  We prefer minced in a jar for convenience

Gluten Free bread crumbs:  Any bread crumbs can be used, or flour

Vegan Mayo:  Any mayo can be used, or an egg

 

Toppings:

Cucumbers, carrots, mango:  These can all be swapped with your favorite veggies or omitted.  Some good options would be onion, jalapeño, or avocado

White rice:  Any rice can be used or this can be left out.  You could also put everything in a tortilla wrap, or over rice

Slaw Mixture:  broccoli slaw or a cabbage mixture with carrot strips can be used.

 

Sticky Sauce:

Cornstarch:  Arrowroot powder can be used 

Honey:  Coconut sugar or brown sugar can be used

Sesame Oil:  Any vegetable oil can be used.

Coconut aminos:  Soy sauce can be used, just reduce added salt

Chili paste:  See notes above

 

Peanut Sauce:

Peanuts:  peanut butter can be subbed or cashews if allergic to peanuts

Coconut Aminos:  see note above

Ginger:  ground or fresh grated ginger can be used or this can be omitted

Lime Juice:  lime zest or lemon juice can be used

White vinegar:  rice vinegar or any other light vinegar can be used

Garlic:  see notes above

Honey:  see notes above

Sesame oil:  see notes above

Thai chili:  a jalapeño, Fresno chili, or 1 tsp chili powder, red pepper flakes, or cayenne can be used

Salt & Pepper:  Sorry, no substitution for this.

 

Fun Fact! 

Thai Chilis are not a single type of chili, but rather a variety of small chilis that pack a big punch.  When we say packs a big punch – we mean it!  Thai chilis register between 80,000 and 100,000 Scoville units, while a common bell pepper measures at 0.  A Scoville unit is a measure of spice that was developed in 1912 by an American scientist.  The number given to a pepper is essentially the number of times the pepper has to be diluted in sugar water to reach zero spice. (Source)

 

Try these other delicious recipes!

Beef and Vegetable Stirfry

Spicy Korean Beef

Healthy Spinach Artichoke Dip

Homemade Chipotle Bowl



 

Note: Joy to the Food gets commissions for purchases made through links in this post.

Thai Bowl

This Thai Bowl is refreshing and light, yet filling - the perfect summer lunch! This bowl is filled with smooth mango, sweet and creamy peanut sauce and crunchy slaw.
5 from 1 vote
Print Pin Rate
Course: lunch
Cuisine: thai
Keyword: bowl, chicken, lunch, mango, peanut sauce, rice, slaw, thai
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 789kcal

Ingredients

Chicken Meatballs

  • 1 pound chicken ground
  • 1 tbsp chili paste
  • 1 tbsp garlic minced
  • 1/2 tsp salt and pepper
  • 2 tbsp panko bread crumbs
  • 2 tbsp vegan mayo

Meatball Sticky Sauce

  • 2 tbsp corn starch
  • 1 tsp honey
  • 1 tsp sesame oil
  • 2 tbsp coconut aminos
  • 1/2 tsp salt and pepper
  • 1 tsp chili paste

Peanut Sauce

  • 3/4 cup peanuts
  • 1/4 cup coconut aminos
  • 1 tbsp ginger minced
  • 1/2 tsp salt and pepper
  • 1 tbsp lime juice
  • 2 tbsp white vinegar
  • 1 tbsp garlic minced
  • 3 tbsp honey
  • 3 tbsp sesame oil
  • 1 Thai chili
  • 1/4 cup olive oil

Toppings

  • 1 mango sliced
  • 1 medium cucumber
  • 1/2 cup carrots shredded
  • 6 oz coleslaw
  • 2 cups rice cooked

Instructions

  • Preheat oven to 375 and line a baking tray with foil
  • Mix all chicken ingredients in a bowl
  • Roll chicken into 12 even size balls and place on foil lined baking tray
  • Bake for 20-25 minutes
  • While the meat balls bake, make the rice as directed on package, or use microwave/instant rice.  Chop the cucumbers, mangoes, and carrots.  Make the peanut sauce by adding all ingredients to a blender or food processor and blend until smooth, about 3-4 minutes.
  • Mix the peanut sauce with the olive oil to thin it out.
  • Add half of the peanut sauce to the coleslaw mix (pre packaged) and mix to coat.  The other half of the peanut sauce will be used for topping the bowls.
  • Make the sticky sauce by mixing all ingredients for the sauce in a small bowl.
  • Remove the meatballs from the oven and top with sticky sauce while still in the pan.  Gently toss meatballs in sauce (in the pan still) to coat.
  • Respread the meatballs evenly on the pan and return to oven for 5 minutes.
  • Remove meatballs from oven and assemble your bowls with the rice, slaw mixture, chicken meatballs, vegetables, mangoes, and additional peanut sauce and enjoy!

Video

Notes

Nutritional information is an estimate and for informational purposes only.
 
 
 
 
 
 
 
*Note: Additional substitution information can be found above in the substitution section of this post.

Nutrition

Calories: 789kcal | Carbohydrates: 71g | Protein: 21g | Fat: 53g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 1526mg | Potassium: 660mg | Fiber: 6g | Sugar: 27g | Vitamin A: 3413IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 2mg
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