Walnuts are the perfect complement to this Thai inspired barbeque bowl that’s a mix of brown rice, roasted red peppers, BBQ chicken, arugula, garbonzo beans and drizzled with a warm sweet and sour sauce.
Disclosure: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and I am eligble to win prizes associated with the contest. I was not compensated for my time.
Versatily, variety and the pleasure of eating! Yep, that’s what I’m talkin’ about, and it all starts here with these.... I would eat them for their delicious crunch alone, but they’re also a powerhouse of good nutrition providing important components of a healthy diet- an ounce of walnuts has 2.5 grams of the essential plant-based omega 3 alpha-linolenic acic (ALA), 4 grams of protein and 2 grams of fiber to keep you feeling full. I love to gooble them up by the handful, but they’re also a perfect complement to other whole foods! In her book, the Vegetarian Flavor Bible, Karen Page lists over 100 whole foods that pair with walnuts, from apples to zucchini. Talk about versatility!
Because I ‘m a creature of habit, I tend to eat foods that are familiar to me. So when given a two pound bag of delicious walnuts, here’s what I’d typically do with them (besides eating them by the handful):
• make banana nut muffins
• prepare a nut roll
• use as a coating for chicken and fish
• add to cereals and granola
• add to salads
• add to smoothies
• make nut butter
Now don’t get me wrong, there ‘s nothing wrong with any of the above. However, today the challenge is to play matchmaker and create clever pairings for this hard working nut and other whole foods to give you ideas for a healthy pantry makeover. You see, the folks at the California Walnut Commission are smart; they know that the walnut hasn’t reached it’s culinary potential! Incorporating walnuts and other whole foods into nutritious dishes with exciting new tastes and textures will improve your eating pleasure. So let’s get started!
Today I’m focusing on variety in one single bowl. That’s right, one bowl with layers of nutritious and tasty ingredients including a whole grain, both plant and animal proteins, raw and cooked veggies, and delicious California walnuts. The sweet and tangy sauce drizzled over the top will excite your taste buds even more. I hope you will continute to enjoy California walnuts in your favorite traditional walnut dishes and in this extraordinary BBQ bowl!
Thai BBQ Chicken Bowl, serves 4
- 1 cup cooked brown rice
- 4-8 cups fresh arugula
- 2 red peppers, sliced
- 4 boneless skinless chicken thighs
- 1 cup garbonzo beans
- 1 cup walnuts
for the marinade
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons cooking sherry
- 2 tablespoons brown sugar
- 1/2 teaspoon ground black pepper
- 2 minced garlic gloves
- 1/4 teaspoon dried crushed red pepper flakes
for the dipping sauce
- 2/3 cup rice vinegar
- 1/3 cup brown sugar
- 1/2 teaspoon dried crushed red pepper flakes
- 1 tablespoon fish sauce
1.Combine all ingredients for marinade in bowl and stir well to dissole the sugar.
2. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.
3. Make diping sauce by adding all ingredients into a sauce pan. Stir and bring to a boil. Reduce heat slightly and keep on a gentle boil. When sauce is reduced to 1/3,remove from heat. The sauce will thicken with time. You can make this ahead of time, but add a little water when you reheat.
4. Brush grill grates with oil or spray with cooking spray.
5. Place chicken and red peppers on grill grate and grill on medium heat , turning oaccasionally. Remove when chicken is fully cooked and peppers are charred.
5. In 4 serving bowls, layer brown rice, arugula, roasted red peppers, garbonzo beans, grilled chicken, and walnuts. Drizzle with warm sweet and sour sauce.