These Peanut Chicken Protein Bowls are a perfect mix of flavor, texture, and nutrition. Juicy chicken coated in a creamy, slightly spicy peanut sauce sits on a bed of rice with crunchy veggies and fresh herbs. The balance of protein, fiber, and healthy fats makes this bowl a wholesome meal you can enjoy for lunch, dinner, or even meal prep. Every bite gives you a comforting blend of savory, sweet, and nutty goodness.
Cooking Time: 30 minutes
Servings: 4
Ingredients:
For the Chicken:
1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon ground ginger
For the Peanut Sauce:
½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon lime juice
1 teaspoon sesame oil
1 teaspoon sriracha (optional for spice)
¼ to ⅓ cup warm water (to thin the sauce)
For the Bowls:
2 cups cooked brown rice or jasmine rice
1 cup shredded carrots
1 cup shredded red cabbage
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons chopped roasted peanuts
¼ cup chopped cilantro or green onions
Instructions:
-
Marinate the chicken: In a medium bowl, combine soy sauce, lime juice, honey, olive oil, garlic powder, and ginger. Add chicken and toss to coat. Let it sit for 10–15 minutes while preparing the sauce.
-
Make the peanut sauce: In another bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and sriracha. Gradually add warm water until you reach a smooth, pourable consistency.
-
Cook the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from heat.
-
Combine chicken and sauce: Pour half of the peanut sauce over the cooked chicken and toss to coat evenly. Reserve the remaining sauce for drizzling.
-
Assemble the bowls: Divide the cooked rice among four bowls. Top each with chicken, carrots, cabbage, cucumber, and bell pepper. Drizzle the remaining peanut sauce over the top.
-
Garnish: Sprinkle with chopped peanuts, cilantro, or green onions before serving.
Nutrition (per serving):
Calories: 580
Protein: 38g
Carbohydrates: 42g
Fat: 25g
Fiber: 4g
Sugar: 8g
Sodium: 600mg
Tips:
Use grilled or air-fried chicken for extra flavor without added oil.
For a low-carb option, swap rice for cauliflower rice or quinoa.
You can make the peanut sauce ahead and store it in the fridge for up to a week.
If you prefer more heat, increase the sriracha or add a pinch of chili flakes.
Add edamame or avocado for extra protein and creaminess.
