Thai Walnut Bbq Chicken Bowl Recipe

Name: Thai Walnut Bbq Chicken Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 3 tablespoons soy sauce; 2 tablespoons fish sauce; 3 tablespoons cooking sherry; 2 tablespoons brown sugar; 1/2 teaspoon ground black pepper; 2 minced garlic cloves; 1/4 teaspoon dried crushed red pepper flakes; Bowls:; 4 boneless, skinless chicken thighs; 2 red bell peppers, thickly sliced; 1 cup cooked brown rice; 4 cups fresh arugula; 1 cup canned garbanzo beans, drained and rinsed; 1 cup California walnuts halves and pieces; Sweet and Sour Dipping Sauce:; 2/3 cup rice vinegar; 1/3 cup brown sugar; 1/2 teaspoon dried crushed red pepper flakes; 1 tablespoon fish sauce

Servings: persons

Marinade:
3 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons cooking sherry
2 tablespoons brown sugar
1/2 teaspoon ground black pepper
2 minced garlic cloves
1/4 teaspoon dried crushed red pepper flakes
Bowls:
4 boneless, skinless chicken thighs
2 red bell peppers, thickly sliced
1 cup cooked brown rice
4 cups fresh arugula
1 cup canned garbanzo beans, drained and rinsed
1 cup California walnuts halves and pieces
Sweet and Sour Dipping Sauce:
2/3 cup rice vinegar
1/3 cup brown sugar
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon fish sauce

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.
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.
3
Preheat grill. Brush grill grates with oil or spray with cooking spray.
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.
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.

813

kcal

Calories

Fat

100

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 20 ingredients. The key ingredients include: Marinade:, 3 tablespoons soy sauce, 2 tablespoons fish sauce, 3 tablespoons cooking sherry, and more.

Yes, Thai Walnut Bbq Chicken 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!

Thai Walnut Bbq Chicken Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions