Thai Peanut Bowls With Chicken are a colorful, flavor-packed meal that combines tender grilled or sautéed chicken with crisp vegetables, rice, and a creamy peanut sauce. It’s a satisfying, well-balanced dish that blends savory, nutty, and slightly sweet notes with a hint of spice. Perfect for lunch prep or an easy weeknight dinner, these bowls bring the taste of Thai comfort food right to your table.
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
2. Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon honey
- Salt and pepper, to taste
For the Peanut Sauce:
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha (optional, for heat)
- ¼ cup warm water (to thin the sauce)
For the Bowls:
- 3 cups cooked jasmine rice or brown rice
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, diced
- ½ cup shredded purple cabbage
- ¼ cup chopped cilantro
- ¼ cup chopped peanuts (for topping)
- Lime wedges, for serving
3. Instructions
Step 1: Prepare the Chicken
In a bowl, whisk together soy sauce, lime juice, sesame oil, honey, salt, and pepper. Add chicken and marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
Step 2: Cook the Chicken
Grill or sauté the chicken over medium heat for 5–6 minutes per side, or until golden and cooked through. Let rest for a few minutes, then slice into strips.
Step 3: Make the Peanut Sauce
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, sriracha, and warm water. Adjust consistency to your liking—add more water for a thinner sauce.
Step 4: Assemble the Bowls
Divide rice evenly among four bowls. Arrange chicken, carrots, bell pepper, cucumber, and cabbage over the top.
Step 5: Add Sauce and Garnishes
Drizzle generously with peanut sauce and sprinkle with cilantro and chopped peanuts. Serve with lime wedges for a bright finish.
4. Nutrition (Per Serving)
Calories: 510
Fat: 22g
Carbohydrates: 42g
Protein: 35g
Sugar: 10g
Fiber: 4g
Sodium: 680mg
5. Tips
- For a lighter version, swap rice for cauliflower rice or lettuce leaves.
- Add edamame or avocado for extra texture and nutrition.
- The peanut sauce can be made ahead and stored in the fridge for up to 5 days.
- Make it vegetarian by replacing the chicken with tofu or chickpeas.
