Thai-Inspired Peanut Miso Ground Chicken Bowl

Gluten-Free, Dairy-Free, High-Protein, Hormone-Supportive, Blood Sugar-Balanced, Gut-Loving

There’s something so satisfying about a warm, saucy rice bowl that’s full of flavour but still leaves you feeling light and nourished. This Thai-Inspired Peanut Miso Ground Chicken Bowl brings together savoury, nutty, and umami notes in the most balanced way. The chicken is caramelized and tossed in a silky miso-peanut sauce with coconut aminos, fish sauce, and lime, giving it that restaurant-style depth you love from Thai lettuce wraps only cleaner, and made with simple, wholesome ingredients. The base is fluffy coconut jasmine rice with a subtle sweetness that pairs perfectly with the rich, savoury chicken. Steamed organic broccoli adds fibre, minerals, and a fresh crunch to round out this balanced meal. It’s quick enough for a weeknight dinner yet flavourful enough to impress anyone you serve it to. Cozy, vibrant, and so nourishing for both body and hormones.

Ingredients (Serves 4)

For the Chicken:

1 lb organic ground chicken, 1 tbsp coconut oil, ½ small yellow sweet onion finely diced, 1½-inch chunk fresh ginger minced, 3 cloves garlic minced, 1 heaping tbsp white or chickpea miso paste, ¼ cup coconut aminos, 2 tbsp fish sauce, 1 tbsp creamy organic peanut butter, juice of 1 lime, 1 tsp honey, pinch of chili flakes, green onion, cilantro, and chopped cashews for garnish.

For the Coconut Rice:

1½ cups dry organic jasmine rice, 1½ cups water, ¾ can full-fat coconut milk, pinch of sea salt.

For the Broccoli:

1 head organic broccoli, cut into florets and steamed for 6 minutes until bright green and tender-crisp.

Method

Add jasmine rice, water, coconut milk, and sea salt to a rice cooker. Cook until fluffy and fragrant.
In a small bowl, whisk together miso paste, coconut aminos, fish sauce, peanut butter, lime juice, honey, and chili flakes until smooth and combined.
Heat coconut oil in a skillet over medium-high heat. Add onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant.
Add ground chicken and cook, breaking it apart until browned and fully cooked through. Drain any excess liquid.
Pour the prepared sauce over the chicken and continue cooking for 3–5 minutes, stirring often, until the sauce thickens and absorbs into the meat.
In a steamer pan or your Our Place pan, steam broccoli florets for exactly 6 minutes until tender yet vibrant.
Scoop coconut rice into each bowl, top with the peanut miso chicken, and add steamed broccoli on the side.
Garnish with chopped green onion, cilantro, and cashews.

Serving Suggestions

Add cucumber ribbons or shredded cabbage for crunch.
Drizzle with extra lime juice or coconut aminos just before serving for brightness.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist