Thai Peanut Chicken Bowls Recipe

Indulge in the rich and vibrant flavors of this Thai Peanut Chicken Bowls recipe, a dish that brings the best of Thai-inspired cuisine to your table. Combining juicy chicken, crisp vegetables, creamy peanut sauce, and perfectly cooked rice, these bowls offer a balance of sweet, savory, and spicy flavors in every bite. Whether you’re looking for a weeknight dinner, meal prep option, or a dish to impress guests, this recipe has you covered.

Why You’ll Love This Recipe

1. Quick and Easy: With minimal prep and a straightforward process, this recipe is perfect for busy days.
2. Customizable: Swap out ingredients to suit your taste or dietary preferences.
3. Meal Prep Friendly: These bowls store well, making them ideal for lunch or dinner throughout the week.
4. Flavor Explosion: The peanut sauce alone is reason enough to make this recipe!

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Marinate the Chicken: In a large mixing bowl, combine the soy sauce, sesame oil, garlic powder, ground ginger, and cornstarch. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.
2. Cook the Chicken: Heat a non-stick skillet or wok over medium-high heat. Add a splash of oil and cook the chicken in batches to avoid overcrowding. Sauté for 5–7 minutes until golden brown and cooked through. Remove from heat and set aside.

Step 2: Make the Peanut Sauce

1. Combine Ingredients: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and sriracha.
2. Adjust Consistency: Gradually add warm water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be pourable but not too thin.
3. Taste and Adjust: Adjust sweetness, saltiness, or spiciness as needed by adding more honey, soy sauce, or sriracha.

Step 3: Cook the Rice

1. Prepare the Rice: Cook your jasmine or brown rice according to package instructions. If you’re using a rice cooker, this step becomes even easier.
2. Fluff and Keep Warm: Once cooked, fluff the rice with a fork and keep it warm until ready to assemble.

Step 4: Prepare the Vegetables

1. Chop and Slice: While the chicken marinates or cooks, slice the bell peppers, cucumbers, and green onions. Shred the carrots if not pre-shredded.
2. Steam Edamame: Quickly steam or boil the edamame for 2–3 minutes if using frozen.

Step 5: Assemble the Bowls

1. Layer the Base: Start with a generous scoop of cooked rice in each bowl.
2. Add Protein: Top with the cooked chicken.
3. Arrange Veggies: Neatly arrange the carrots, bell peppers, cucumbers, and edamame around the chicken.
4. Drizzle Sauce: Generously drizzle the peanut sauce over the chicken and vegetables.
5. Garnish: Sprinkle with green onions, chopped peanuts, sesame seeds, and fresh cilantro.

Tips for Success

1. Cook in Batches: If making a large quantity, cook the chicken in smaller batches to avoid steaming and ensure a crispy exterior.
2. Fresh Ingredients: Use fresh ginger and garlic for the peanut sauce—it makes a big difference in flavor.
3. Meal Prep: Store the components separately to maintain texture. Assemble the bowls just before serving.
4. Dietary Adjustments: Use gluten-free soy sauce or tamari if needed. For a low-carb option, substitute the rice with cauliflower rice.

Variations

1. Vegan Option: Replace chicken with tofu or tempeh and use maple syrup instead of honey.
2. Low-Carb Option: Serve over zucchini noodles or cauliflower rice.
3. Nut-Free: Substitute peanut butter with sunflower seed butter.
4. Spicy Boost: Add extra sriracha or sprinkle crushed red pepper flakes for more heat.

Serving Suggestions

• Pair these Thai Peanut Chicken Bowls with a light, crisp salad or spring rolls for a complete meal.
• Serve with a refreshing drink like iced tea or lime soda to balance the richness.

Reheating

• Microwave: Heat the chicken and rice in the microwave until warmed through.
• Stovetop: Reheat the chicken in a skillet for a fresher taste.

Why This Recipe Works

The balance of textures and flavors makes this dish a winner. The creamy, slightly spicy peanut sauce pairs beautifully with the juicy chicken, fresh vegetables, and fluffy rice. The recipe is versatile, allowing you to adjust ingredients to match your preferences, while the vibrant presentation makes it as visually appealing as it is delicious.

Frequently Asked Questions

Can I Make This Dish Ahead of Time?

Absolutely! Prepare the components ahead of time and store them separately. Assemble just before serving to maintain the fresh texture of the vegetables.

Is This Dish Spicy?

The spice level is mild, thanks to the sriracha. Adjust the amount to suit your heat tolerance.

Can I Use a Different Protein?

Yes, this recipe works well with shrimp, beef, or even plant-based proteins like tofu.

Enjoy this colorful and flavorful Thai Peanut Chicken Bowls recipe—it’s sure to become a household favorite!

Yield: 4

Thai Peanut Chicken Bowls Recipe

Print

Indulge in the rich and vibrant flavors of this Thai Peanut Chicken Bowls recipe, a dish that brings the best of Thai-inspired cuisine to your table. Combining juicy chicken, crisp vegetables, creamy peanut sauce, and perfectly cooked rice, these bowls offer a balance of sweet, savory, and spicy flavors in every bite. Whether you’re looking for a weeknight dinner, meal prep option, or a dish to impress guests, this recipe has you covered.

Prep Time 20 minutes

Cook Time 25 minutes

Ingredients

• For the Chicken:
• 1 lb chicken breast or thighs (cut into bite-sized pieces)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• For the Peanut Sauce:
• 1/3 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon chili paste or Sriracha (adjust to taste)
• 1/4 cup water (to thin the sauce as needed)
• For the Bowls:
• 2 cups cooked jasmine or brown rice
• 1 cup shredded carrots
• 1 cup red bell pepper (thinly sliced)
• 1 cup cucumber (thinly sliced or diced)
• 1/2 cup purple cabbage (thinly shredded)
• 1/4 cup chopped roasted peanuts (for garnish)
• 2 tablespoons chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. Marinate the Chicken

1. In a bowl, combine the chicken with soy sauce, sesame oil, cornstarch, and garlic powder.
2. Toss until the chicken is evenly coated and let it marinate for 10–15 minutes while you prepare the other ingredients.

2. Make the Peanut Sauce

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and chili paste.
2. Gradually add water, one tablespoon at a time, until the sauce reaches your desired consistency. Set aside.

3. Cook the Chicken

1. Heat a large skillet or wok over medium-high heat.
2. Add a splash of sesame oil and the marinated chicken.
3. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
4. Reduce heat to low, pour half of the peanut sauce over the chicken, and stir to coat. Remove from heat.

4. Assemble the Bowls

1. Divide the cooked rice into four bowls.
2. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, cucumber, and purple cabbage.

5. Garnish and Serve

1. Drizzle the remaining peanut sauce over the bowls.
2. Sprinkle with chopped peanuts and fresh cilantro.
3. Serve with lime wedges on the side for a zesty kick.

Notes

• Vegetarian Option: Substitute chicken with tofu or tempeh.
• Add Crunch: Include bean sprouts or crispy fried onions.
• Spice Level: Adjust the chili paste to make it milder or spicier.