Grilled Chicken and Kale Thai Bowl Recipe

Name: Grilled Chicken and Kale Thai Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Smooth Peanut Butter; 2 Tablespoons Soya Sauce; 3 Tablespoons Sesame Asian Dressing; 1 teaspoon Rice Wine Vinager; 1 teaspoon Minced Garlic; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Crushed Chili Flakes; 2 teaspoons Sugar; 3 Tablespoons Water; 4 cups Chopped Kale; 1 cup Packaged Cabbage Slaw; 1 cup Chopped Broccoli; 1/2 cups Sliced Snow Peas; 2 cups Sliced Grilled Chicken; 2 cups Cooked Brown Rice; 1 Tablespoon Sesame Seeds

Servings: persons

3 Tablespoons Smooth Peanut Butter
2 Tablespoons Soya Sauce
3 Tablespoons Sesame Asian Dressing
1 teaspoon Rice Wine Vinager
1 teaspoon Minced Garlic
1/2 teaspoons Ground Ginger
1/2 teaspoons Crushed Chili Flakes
2 teaspoons Sugar
3 Tablespoons Water
4 cups Chopped Kale
1 cup Packaged Cabbage Slaw
1 cup Chopped Broccoli
1/2 cups Sliced Snow Peas
2 cups Sliced Grilled Chicken
2 cups Cooked Brown Rice
1 Tablespoon Sesame Seeds

1
1.
2
Whisk together sauce ingredients until smooth (add more water to get a thinner sauce consistency).
3
2.
4
Heat a nonstick pan or wok at medium heat.
5
Add kale and veggies.
6
Cook and stir for 2 to 3 minutes, then add sauce and cooked chicken.
7
Stir to coat.
8
Cook another 3-4 minutes.
9
You want the kale to be wilted and the veggies to be tender crisp.
10
3.
11
Serve over hot cooked brown rice (or quinoa) and sprinkle with the sesame seeds.
12
Enjoy!
13
Recipe adapted from Nutritionist in the Kitch.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 Tablespoons Smooth Peanut Butter, 2 Tablespoons Soya Sauce, 3 Tablespoons Sesame Asian Dressing, 1 teaspoon Rice Wine Vinager, and more.

Yes, Grilled Chicken and Kale Thai Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken and Kale Thai Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions