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Forbidden Black Rice Bowl


  • 1.5lbs Chicken Thighs

  • 1 Cup Jasmine Rice

  • 1 Can Light Coconut Milk

  • 2 Cups Shredded Purple Cabbage

  • 2 Cups Shredded Carrots

  • 1 Cup Sugar Snap Peas

  • 1/2 an Onion, Cubed

  • 1/4 Cup Cashews, Crushed

  • 2 Tbsp Oil, Divided

  • 1 Tbsp Butter

  • 1 Tbsp Onion Powder

  • 2 Tsp Garlic Paste

  • 1 Tsp Ginger Paste

  • Black Food Coloring (Optional)

Stir Fry Sauce:

  • 1/2 Cup Chicken Broth

  • 1/4 Cup Water

  • 1/4 Cup Soy Sauce

  • 2 Tbsp Honey

  • 1 Tbsp Corn Starch


  1. In a medium pot, add 1 can of coconut milk, 1/4 cup of water, 4 drops of food coloring, and 1 cup of rice. Bring to a boil uncovered. Then, cover and place on low for 15 minutes. Set aside.

  2. Combine all of the ingredients for the sauce in a bowl and stir. Set aside.

  3. Trim chicken thighs of excess fat and cut into small strips. Season with salt, pepper and onion powder.

  4. In a large pan, on medium/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.

  5. Add the remaining oil and the butter to skillet with the purple cabbage, sugar snap peas, onion, and carrots. Cook until vegetables are tender, mixing frequently.

  6. Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.

  7. Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients.

  8. Separate stir fry mixture and rice equally into 5 containers.

Nutrition Information: (Makes 5 Servings) 490 Calories, 22g Fat, 44g Carbs, 32g Protein


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