Easy Clean Eating Thai Chicken and Rice

Updated on January 22, 2019
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

Despite the many, many recipes that are available online, somehow it's still difficult to come up with an idea for dinner. I completely understand! Some nights nothing sounds good—or we don't have all of the ingredients for what I'm currently craving. Most evenings I'm simply so tired from having two little ones pulling on me, calling my name a thousand times, and crying all day long that eating dinner is not at the top of my list. I'd rather just go curl up in bed and go to sleep than think about cooking.

So thankfully, when I am at my worst, I have a list of my favorite, easiest, and most flexible meals taped to the side of the refrigerator. Among that list is this little gem, which is basically just chicken and rice, mixed with shredded carrots and chopped onion (all of which we always have around), topped with a really yummy sauce. I think we've had this meal at least three times this past month, but it is just that good.

Those are the kind of meals I like, especially with the circus I'm running all day long: easy, healthy, and flavorful. And this one is sure to please all of your monkeys. I like to toss it into my Instant Pot for ease, but this can easily be done in a Crock-Pot or on the stove, as well. I just enjoy not having to monitor it, do anything extra on the side once I toss it all in, and I can cook everything all together in the same pot. How much easier can a meal get! Let me show you how I did it.

Cast your vote for Easy Clean Eating Thai Chicken and Rice

Cook Time

Prep time: 5 min
Cook time: 30 min
Ready in: 35 min
Yields: 8 adult servings

Ingredients

  • 2-3 chicken breasts
  • 2 cups uncooked rice
  • 2 cups chicken broth, homemade preferred
  • 1/2 onion, diced
  • 1/2 cup carrot, shredded
  • 1/2 cup peanuts, (optional)

Sauce:

  • 1 tablespoon organic peanut butter, melted
  • 3 tablespoons organic soy sauce, or coconut aminos
  • 1/3 cup rice vinegar
  • 1/2 tablespoon Worcestershire sauce
  • dash sesame oil
  • dash teriyaki sauce
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon ginger
  • 1 teaspoon sriracha

Instructions

  1. Pour the uncooked rice into the bottom of your Instant Pot.
  2. Top with your chicken. It can be raw chicken breasts, but I chose to use my pre-cooked shredded chicken. (We like to cook a bunch of chicken ahead of time and store it in the freezer for quick meal preparation.)
  3. Now top with your diced onion and shredded carrots.
  4. Pour in your chicken broth. (I use the broth created when I cook my chicken breasts ahead of time.)
  5. On the side, mix up your Thai sauce. Pour this in on top of your chicken, rice and veggies.
  6. Close and lock your Instant Pot. Cook on Manual for 10 minutes.
  7. When it is finished cooking, let the pressure release naturally for about 10 minutes before manually releasing the rest of the pressure.
  8. If you cooked raw chicken breasts in your Instant Pot, you'll want to pull them out and shred them before pouring it back in.
  9. Mix everything together. Serve with steamed veggies. Yum!
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Start by adding rice to your Instant Pot. This would also work in a Crock-pot or a pot on the stove. Add your chicken on top of the rice. Mine is pre-cooked, but it doesn't need to be.Add in your diced onion and shredded carrot.And then add in your chicken broth. I make mine homemade for the best flavors and ingredients.Mix up your sauce ingredients adding a little at a time. You'll want to melt your peanut butter first to help it mix in.Stir well to combine.Finally, pour your sauce over the top.Seal up your Instant Pot and lock the cover. Cook on Manual for 10 minutes.When done, let the pressure naturally release for 10 minutes before manually releasing it. Shred your chicken, and stir everything together in the pot. Yum!
Start by adding rice to your Instant Pot. This would also work in a Crock-pot or a pot on the stove.
Start by adding rice to your Instant Pot. This would also work in a Crock-pot or a pot on the stove.
Add your chicken on top of the rice. Mine is pre-cooked, but it doesn't need to be.
Add your chicken on top of the rice. Mine is pre-cooked, but it doesn't need to be.
Add in your diced onion and shredded carrot.
Add in your diced onion and shredded carrot.
And then add in your chicken broth. I make mine homemade for the best flavors and ingredients.
And then add in your chicken broth. I make mine homemade for the best flavors and ingredients.
Mix up your sauce ingredients adding a little at a time. You'll want to melt your peanut butter first to help it mix in.
Mix up your sauce ingredients adding a little at a time. You'll want to melt your peanut butter first to help it mix in.
Stir well to combine.
Stir well to combine.
Finally, pour your sauce over the top.
Finally, pour your sauce over the top.
Seal up your Instant Pot and lock the cover. Cook on Manual for 10 minutes.
Seal up your Instant Pot and lock the cover. Cook on Manual for 10 minutes.
When done, let the pressure naturally release for 10 minutes before manually releasing it. Shred your chicken, and stir everything together in the pot. Yum!
When done, let the pressure naturally release for 10 minutes before manually releasing it. Shred your chicken, and stir everything together in the pot. Yum!
Nutrition Facts
Serving size: 1
Calories 278
Calories from Fat99
% Daily Value *
Fat 11 g17%
Saturated fat 3 g15%
Unsaturated fat 4 g
Carbohydrates 10 g3%
Sugar 0 g
Fiber 3 g12%
Protein 35 g70%
Cholesterol 50 mg17%
Sodium 87 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source

Although we eat really healthy around here—with fresh, whole foods, typically from our own garden, no processed foods, and all-natural ingredients—I still like to "sneak" veggies into our meals. My husband isn't a big fan of veggies, but he has done a great job of eating them anyway for the sake of our children. My oldest son (4 years old) also sometimes binges on bread and cheese for days on end, so adding a few extra veggies fills in a few gaps in their diet.

So, some shredded carrots and chopped onions add a little extra oomph to this otherwise simple dish, and I can still serve my son's favorite veggies on the side. I highly encourage being creative, though. Shredded zucchini or squash, and even bean sprouts would be delicious in this dish. I would simply toss them into the pot and cook them the same way you choose to cook your carrots and onions. You could even toss the bean sprouts in at the end for a pleasant crunch, if you think your family will eat them that way.

I have served this with a side of some steamed butternut or other variety of squash, or even some Brussels sprouts or asparagus. Yum! For some other great, really easy dishes, consider my Chicken Broccoli Alfredo Pasta or Chicken and Wild Rice Soup. Both are amazing! I'm all about simple and easy in this house. Feel free to peruse all of my delicious recipes for even more great ideas! Enjoy!

Questions & Answers

    © 2019 Victoria Van Ness

    Comments

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        2 months ago from Fountain, CO

        I highly recommend it!

      • Pamela99 profile image

        Pamela Oglesby 

        3 months ago from Sunny Florida

        This recipe looks excellent. I have been thinking about buying an Instant Pot as it seems dinner can be ready so quickly.

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