Asian Chicken Bowls with Broccoli, Carrots and Almond Butter Sauce

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Asian flavored chicken bowls with shredded carrots, broccoli, quinoa and a creamy dreamy almond butter sauce makes for the perfect weeknight dinner. Gluten Free and Dairy Free. 

I did not grow up eat nut butters. As a child, growing up in a Russian family in the US, my parents never bought nut butters; they didn’t grow up eating them and they didn’t know what to do with them, and so neither did I. And that’s why I had my first peanut butter and jelly sandwich when I was a freshman in college. Having not grown up with peanut butter, as an adult I just can’t get behind it.

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Almond butter though, now that’s a whole different story. That I do love, especially the MaraNatha creamy almond butter (found at Walmart), which is rich, thick, and has that amazing almond taste. It also happens to be one of America’s largest producers of high quality natural and organic nut butters, so it’s the perfect choice for a nut lover like me who’s focused on a healthy lifestyle.

Since I didn’t grow up snacking on nut butters, just grabbing a spoonful of almond butter isn’t my style. Instead, I’m all about incorporating almond butter into savory delicious meals, like these Asian chicken bowls. MaraNatha almond butter happens to make an excellent base of an Asian themed sauce. 

You can find MaraNatha almond butter with all the different nut butters at Walmart and be sure to check out this link to earn cash back with Ibotta. Don’t forget to refrigerate the almond butter after opening though!

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Since I’m obsessed with Asian flavors, most of my time spent in the kitchen is brainstorming and whipping up Asian themed recipes and these chicken bowls are no different.

This is far from a traditional Asian recipe and doesn’t quite hail from any particular country, but Asian fusion is by far my favorite cuisine, if we can call it one.

In these chicken bowls the true magic comes through in the almond butter sauce which is easily mixed together with MaraNatha creamy almond butter, ginger, olive oil, sesame oil, tamari and rice vinegar.

To assemble the chicken bowls themselves, cook quinoa according to package directions and set aside. In the meantime pan fry the chicken strips in a hot pan with hot oil to get that nice crispy sear on them and lightly pan fry the broccoli. The shredded carrots are perfect raw in these chicken bowls.

To assemble mix all of the ingredients together and drizzle with the almond butter dressing, drizzle Sriracha to make this spicy, and sprinkle with crushed almonds for crunch.

These Asian chicken bowls come together in 30 minutes and make for the ultimate comfort food eaten in a bowl. Something about food in bowls just makes everything taste better, right?

5 from 7 votes

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Asian Chicken Bowls with Almond Butter Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Asian flavored chicken bowls with shredded carrots, broccoli, quinoa and a creamy dreamy almond butter sauce makes for the perfect weeknight dinner. Gluten Free and Dairy Free. 

Course: Dinner

Cuisine: Asian, Asian Fusion, Asian Stir Fry

Servings: 4

Calories: 555 kcal

Author: Vicky

Ingredients

• 1 cup quinoa
• 1 pound chicken breasts cut into 2 inch strips
• 2 tablespoons olive oil divided
• 1 whole broccoli floret chopped
• 2 whole carrots shredded
• 4 cloves garlic minced
• 1 tablespoon ginger minced

For the Almond Butter Dressing:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons tamari
• 4 tablespoons MaraNatha Creamy Almond Butter
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 inch ginger grated
• 4 tablespoons hot water
• 2 tablespoons lime juice

Instructions

1. Cook quinoa according to package directions.

2. Heat pan over medium high heat. Add 1 tablespoon olive oil. Add chicken and cook in single layer until browned, flip over and continue to cook until browned and cooked through. Remove from pan.

3. To same pan add 1 tablespoon olive oil and ginger and garlic. Cook 1 minute until aromatic. Add broccoli, cook for a few minutes. 

4. Mix dressing ingredients until smooth -- add hot water as needed to reach desired dressing consistency.

   
   

5. In large bowl serve quinoa with carrots, broccoli and chicken. Serve drizzled with almond butter sauce.

   Garnish with chopped cilantro, green onions, Sriracha, etc (optional)

   Optional -- sprinkle with chopped almonds 

Nutrition Facts

Asian Chicken Bowls with Almond Butter Sauce

Amount Per Serving

Calories 555 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 4g 20%

Cholesterol 72mg 24%

Sodium 639mg 27%

Potassium 824mg 24%

Total Carbohydrates 33g 11%

Dietary Fiber 4g 16%

Sugars 1g

Protein 34g 68%

Vitamin A 2.4%

Vitamin C 5.8%

Calcium 8.7%

Iron 17.7%

* Percent Daily Values are based on a 2000 calorie diet.