Thai Walnut BBQ Chicken Bowl

Thai Walnut BBQ Chicken Bowl
Total Time
30 Mins

Total Time

Prep Time
20 Mins
Cook Time
10 Mins
Total Time
30 Mins


594 cal
Total Fat
28 g
Polyunsaturated Fat
14 g
157 mg
1255 mg
50 g
Dietary Fiber
7 g
38 g



  • 1 cup cooked brown rice
  • 4 cups fresh arugula
  • 2 red bell peppers, thickly sliced
  • 4 boneless skinless chicken thighs
  • 1 cup canned garbanzo beans, drained and rinsed
  • 1 cup walnut halves and pieces


  • 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 cloves
  • 1/4 teaspoon dried crushed red pepper flakes

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 dissolve the sugar.
  2. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.
  3. Make dipping 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. Preheat grill
  5. Brush grill grates with oil or spray with cooking spray.
  6. Place chicken and red pepper slices on grill grate and grill on medium heat, turning occasionally. Remove when chicken is fully cooked and peppers are charred.
  7. In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, grilled chicken, and walnuts. Drizzles with warm sweet and sour sauce.