I am always trying to see how far I can stretch meat in my cooking. Meat is definitely a more expensive ingredient and in the dietary sense you certainly don’t need a ton. One thing that I have found is that slicing and shredding meat means you can use less and serve more people. Another great trick is adding veggies or beans to the meat itself. I’ve found that when I do these things no one complains or feels like they didn’t get enough meat. And it’s really helped us with eating more vegetables and keeping our budget where it needs to be. Rice bowls are a perfect way to do that. A little bit of meat with a good size serving of veggies and some rice makes a complete meal that leaves you feeling satisifed without feeling weighed down.
You may recognize this peanut sauce from this post. Adding veggies to the chicken and rice gives a perfect take along meal. It’s a good alternative to your typical lunch and nice because you only need to take one container. I used frozen stir fry veggies to shorten the cooking time although you could always use a mix of fresh veggies and steam or stir fry them. Or mix some of your leftover veggies together and use those. This is a really flexible meal and perfect if you do have leftovers and the sauce tastes terrific with either pork or chicken. I didn’t have time for marinating the chicken and with the way everything is mixed together I didn’t really miss it. So there’s no need to double the original sauce recipe for this meal and you can always make the sauce the day before or morning of so there is one less thing to do.
Oh, and if you’re like my family and eat lots of rice you should really invest in a rice cooker. Mine has a delay timer so I can set it up in the morning and have it ready for dinner even if I am gone all day. I use my rice cooker ALL the time! See a similar one here (affiliate link).
- Boneless skinless chicken breast or pork tenderloin
- Peanut Sauce
- Stir fry veggies, or a mix of broccoli, green beans, sugar snap peas, water chestnuts, carrots, onions, bell peppers, and mushrooms
- White or brown rice
- Make rice according to package directions. Make peanut sauce. Keep warm.
- Grill chicken or pork until cooked through (165 degrees in the center). Let rest for 10 minutes and then slice. Keep warm.
- While the meat is cooking, steam or stir fry your veggies. Keep warm.
- When everything is finished cooking, scoop some rice on your plate. Add your stir fry veggies and chicken and spoon some sauce over the top.