Bali Island Chicken Rice Bowls

Healthy Bali Island Chicken Rice Bowls topped with seasoned chicken, steamed veggies, and a creamy spicy peanut sauce! 

Bali Island Chicken Rice Bowls | Creme de la Crumb

There are a handful of restaurants that my husband and I frequent. We try new ones here and there, especially when we are traveling, but there are some go-to places we just never seem to get tired of and one of those is Rumbi Island Grill. If you haven’t experienced the Rumbi goodness you need to hop online and see if there is one near you because there food is SO good.

Bali Island Chicken Rice Bowls | Creme de la Crumb

I almost always get a rice bowl with half rice, half noodles, and chicken. They have several sauces I love but my favorite is the Bali island sauce. It’s a sweet and savory peanut sauce with a little bit of a kick and it is so darn delicious that I always know to ask for an extra side of it. I’m a sauce person. I need a LOT of sauce.

This is my version of Rumbi’s rice bowls with Bali island sauce. Healthy, easy to make, and crazy crazy yummy.  Oh and on the table in 30 minutes – can’t beat that!

Bali Island Chicken Rice Bowls | Creme de la Crumb

Bali Island Chicken Rice Bowls | Creme de la Crumb
5 from 1 vote
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Bali Island Chicken Rice Bowls

Healthy rice bowls topped with seasoned chicken, steamed veggies, and a creamy spicy peanut sauce!

Course Main Course
Cuisine American
Keyword hawaiian, noodle bowl, rice bowl
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 2 large boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 zucchini, peeled and cut into 2 inch strips
  • 1/3 cup carrot sticks
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 4 cups cups steamed rice OR 6 ounces cooked noodles (like spaghetti noodles)

Bali Island Sauce

  • 1/3 cup reduced fat creamy peanut butter
  • 6 tablespoons warm water
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons rice vinegar (may sub white vinegar in a pinch)
  • 1/2 - 1 teaspoon sriracha (depending on how spicy you want it)
  • 1/2 teaspoon garlic powder

Instructions

  1. Boil or steam veggies til fork-tender. Set aside.

  2. Slice the chicken breasts in half lengthwise and pound to even thickness. Sprinkle with salt and pepper to taste. Cook in a large, greased pan or skillet over medium heat 4-6 minutes on each side until cooked through. Dice and set aside.

  3. Whisk all sauce ingredients together until smooth.

  4. Assemble bowls with rice (or noodles) on the bottom, then top with veggies and chicken. Serve with bali island sauce and sprinkle with sesame seeds if desired.

Recipe Notes

If you like extra sauce (like me!) then I would recommend doubling the sauce recipe. You can always use leftovers for chicken, veggies, or noodles.

 

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Comments

The one thing I love about your recipes is they look so delicious, have so few ingredients, and so few instrcutions. It it music to my… eyes(?) when I see a something as quick and easy – which you always ensure for your recipes.

This is definitely going on my meal planner for next week. (And probably the broccoli beef, too! – or the enchilada quinoa. Maybe both! Also, sorry for derailing this a little, but if I cooked the enchilada quinoa dish, would I be able to freeze any part of it? How long do you also think the Bali Island dressing would last in the fridge? I live alone so if I can store things for longer it’s a godsend.)

Thank you, Tiffany, and hope you and your family are all doing well and had a lovely holiday!

    Update: Loved this! I cooked the chicken in a little teriyaki and soy sauce to give it an extra kick, and added chilli flakes to the dressing and as a seasoning. Thanks for the delicious recipe – it’s ready in my lunch box for tomorrow!

This looks great. Adding it to the menu for the coming week!


Just made this, and that sauce is to die for! Thanks for the awesome recipe!

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