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Le Chaudron recipe
Bowl thaï poulet sauce cacahuète
Thai chicken bowl with peanut sauce
⏱ 30 minServes 2Medium390 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)chicken, thinly sliced
100 g (3½ oz)rice
1carrot
100 g (3½ oz)shredded red cabbage
60 g (2 oz)bean sprouts
2 tbsppeanut butter
1 tbspsoy sauce
1 tbsplime juice
1 tsphoney
1 tbspcilantro
- 200 g (7 oz) chicken, thinly sliced
- 100 g (3½ oz) rice
- 1 carrot
- 100 g (3½ oz) shredded red cabbage
- 60 g (2 oz) bean sprouts
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey
- 1 tbsp cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the rice and cook, covered, in 1½ times its volume of boiling salted water for 12 minutes.
- Meanwhile, cut the chicken into thin strips.
- Stir-fry the chicken in a hot nonstick skillet for 6 minutes until golden and cooked through.
- Coarsely grate the carrot and shred the cabbage very thinly.
- Make the peanut sauce: whisk the peanut butter, soy sauce, lime juice and honey.
- Gradually whisk in 2 tablespoons warm water until it has the consistency of mayonnaise.
- Fluff the rice and divide between 2 large bowls.
- Arrange the chicken, carrot, cabbage and sprouts in sections. Spoon over the peanut sauce and sprinkle with cilantro.
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