Family Meals Recipe
1 base, 2 veggies, 1 protein, 1 sauce; Serves 4-6 people
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Ingredients
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Base
Veggies
Protein
Sauce
Garnish & Finish
Method
Base
- 1
Cook rice
Rinse 2 cups brown rice under cold water until water runs clear. Combine rinsed rice, 4 cups water, 1/2 tsp salt, and 1 tbsp olive oil in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 40–45 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 10 minutes; fluff with a fork before serving.
Veggies
- 2
Prep vegetables
While rice cooks, trim broccoli into bite-sized florets, julienne or thinly slice carrots, and thinly slice red bell pepper. Pat dry any excess moisture.
- 3
Sauté vegetables
Heat a large skillet or wok over medium-high heat with 1 tbsp neutral oil. Add carrots and red pepper first and stir-fry 2–3 minutes until beginning to soften. Add broccoli florets, 2–3 tbsp water (to create steam), cover for 1 minute, then uncover and stir-fry until broccoli is bright green and crisp-tender, about 2–3 more minutes. Season with a pinch of salt and pepper. Transfer vegetables to a bowl and keep warm.
Protein
- 4
Marinate chicken
In a bowl, combine 2 tbsp soy sauce, 1 tbsp rice vinegar, minced 2 garlic cloves, 1/2 tsp black pepper. Add 1.5 lbs chopped chicken thighs and toss to coat. Let sit 10–15 minutes (or up to 1 hour in the refrigerator). If you want a slightly crisp exterior, toss the marinated chicken with 1 tbsp cornstarch just before cooking.
- 5
Cook chicken
Heat a large skillet or wok over medium-high heat and add 2 tbsp neutral oil. When hot, add the marinated chicken in a single layer (work in batches if needed) and cook without moving 2–3 minutes to sear, then stir and continue cooking until pieces are cooked through and golden, about 4–6 minutes total depending on size. Remove chicken to a plate and tent loosely with foil.
Sauce
- 6
Make peanut sauce
In a medium bowl or small saucepan, whisk together 1/2 cup smooth peanut butter, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sriracha, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1 tsp sesame oil. Gradually whisk in 1/2 cup warm water until sauce reaches a pourable consistency. Taste and adjust: add more water to thin, more honey for sweetness, or more sriracha for heat.
- 7
Warm sauce (optional)
If preferred warm, gently heat the sauce over low heat in a small saucepan, stirring, just until warmed through. Do not boil.
- 8
Combine sauce with protein
Return cooked chicken to the skillet over medium heat. Pour 1/2–3/4 of the peanut sauce over the chicken and toss to coat, allowing sauce to thicken and cling to the chicken for 1–2 minutes. If sauce thickens too much, add a splash of water to loosen. Reserve remaining sauce for drizzling at service.
Assembly & Garnish
- 9
Build the buzz bowls
Divide the cooked brown rice among 4–6 bowls as the base. Arrange sautéed vegetables on one side and sauced chicken on the other. Drizzle remaining peanut sauce over each bowl as desired.
- 10
Garnish and serve
Top each bowl with sliced green onions, a sprinkle of toasted sesame seeds, and a lime wedge. Adjust salt and pepper to taste. Serve immediately.