Spicy Thai Chicken and Brown Rice Bowls

Step 1

Place all the ingredients in a food processor fitted with the blade attachment or blender. Process continuously until smooth, about 2 minutes; set aside.

Step 2

Place the rice, 2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, about 40 minutes. Remove from the heat and set aside to steam, covered, for 10 minutes. Meanwhile, cook the bell pepper and chicken.

Step 3

Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the bell pepper, season with a salt and pepper, and cook, stirring occasionally, until just softened, about 4 minutes. Transfer to a plate.

Step 4

Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken, garlic, and cayenne, season with salt and pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Stir in 1/2 of the scallions and 2 tablespoons of the reserved peanut sauce, and cook for 1 minute more.

Step 5

To serve, divide the cabbage and carrots among 4 bowls. Divide the brown rice, ground chicken mixture, and bell pepper among the bowls. Drizzle with the peanut sauce and sprinkle with the basil, remaining scallions, and peanuts.