Pin This recipe brings together fragrant jasmine rice, juicy marinated chicken, crisp vegetables, and a creamy peanut sauce in every bite. Thai Peanut Chicken Bowls are my favorite solution for weeknights when you want something nourishing but need it on the table fast. The balanced flavors—salty sweet tangy and a little spicy—make this bowl seriously crave-worthy.
I first tried making this after a trip to a Thai restaurant left me hooked on peanut sauce. My kids love to build their own bowls and it is now a weekly tradition in our home.
Ingredients
- Boneless skinless chicken breasts: Chosen for tenderness and flavor Cut into bite-sized pieces for faster cooking and even marination Choose free-range chicken for best results
- Soy sauce: For savory umami taste Low-sodium versions let you control salt
- Lime juice: Brightens and balances flavors Always use fresh lime for best zing
- Sesame oil: Adds a nutty depth and Thai authenticity Toasted sesame oil gives the richest aroma
- Garlic: Freshly minced for punch Avoid pre-minced for the best taste
- Fresh ginger: Adds peppery aromatic heat Peel before grating for smoothness
- Peanut butter: Creamy and rich Base for the sauce Choose natural varieties
- Honey: Sweetens and creates balance Local honey offers better flavor
- Rice vinegar: Brings subtle tang Make sure it is not seasoned or sweetened
- Sriracha: The spicy kick Adjust the amount to make it milder or hotter
- Coconut milk or water: Thins out the sauce Use full-fat coconut milk for extra creaminess
- Shredded carrots: For sweetness crunch and color Pre-shredded carrots save prep time
- Red bell pepper: Crisp texture and natural sweetness Look for firm glossy peppers
- Cucumber: Adds coolness and freshness English cucumbers are less watery
- Fresh cilantro: Lifts the dish with herbal brightness Wash and chop just before using
- Roasted peanuts: Crunch and nutty flavor Buy unsalted and roast at home for control
- Green onions: For gentle onion flavor and pretty green color Choose firm stalks
- Jasmine rice: Traditional Thai base Cook it aromatic and fluffy ahead of time
- Lime wedges: Squeeze over at the table for final zing Always serve at least one wedge per bowl
Instructions
- Marinate the Chicken:
- Place the cut chicken in a bowl with the soy sauce lime juice sesame oil minced garlic and ginger Stir until every piece is coated Let it sit for at least 15 minutes to infuse the meat with flavor and tenderize it You can refrigerate it during this time
- Mix the Peanut Sauce:
- In a separate bowl whisk together the peanut butter soy sauce lime juice honey rice vinegar sriracha coconut milk and minced garlic Continue whisking until completely smooth If the sauce seems thick add a splash more coconut milk or water Set aside so the flavors meld while you cook
- Cook the Chicken:
- Heat a large skillet over medium-high until hot Add the marinated chicken with all the juice Spread the pieces out Cook undisturbed for 2 to 3 minutes to get a bit of browning Stir and keep cooking for another 4 to 5 minutes until the chicken is golden and cooked through Test with a thermometer or a small cut to ensure no pink remains
- Assemble the Bowls:
- Scoop the cooked jasmine rice into four bowls Use about half a cup per bowl Top each pile of rice with equal portions of cooked chicken Arrange carrots bell pepper cucumber cilantro peanuts and green onions in pretty piles over each bowl
- Add the Finishing Touches:
- Drizzle each bowl generously with the peanut sauce For extra flavor and a pop of color serve each bowl with a fresh lime wedge Invite everyone to squeeze their own for optimum zing
Pin I absolutely love peanuts in this dish My favorite bowls are the ones loaded up with extra crushed peanuts for double crunch and flavor I watched my daughter’s face light up the first time she poured on her own peanut sauce and now she always asks for a second helping
Storage Tips
Store leftover bowls with the sauce on the side to keep veggies crisp Use airtight containers and refrigerate for up to three days The peanut sauce thickens in the fridge so add a splash of water and whisk before serving For longer storage freeze cooked chicken and rice in separate containers and add fresh veggies and sauce when reheating
Ingredient Substitutions
Swap chicken for cubed tofu for a plant-based meal If you have almond butter on hand it works in place of peanut butter For a soy-free version use coconut aminos instead of soy sauce Try brown rice or even quinoa for added nutrition and a nutty base
Serving Suggestions
Set out extra bowls of cilantro chopped peanuts lime wedges and sriracha so everyone can personalize their bowl Serve with a side of steamed broccoli or snap peas A chilled Thai iced tea or lightly sweet white wine matches wonderfully with the spicy peanut notes
Cultural Notes
While not strictly traditional this recipe celebrates Thai-inspired flavors that have become beloved worldwide Ingredients like fresh herbs crunchy vegetables and creamy peanut sauce are typical of both Thai street food and home-cooked family meals Even if you have never cooked Thai food before this is a delicious place to start
Seasonal Adaptations
Use shredded cabbage in place of carrots for a crisper winter bowl Grilled corn kernels are a fun summer swap-in Add quick-pickled radish or daikon for extra tang in spring
Success Stories
Friends often ask for this recipe after dinner parties because it is easy yet always feels special The biggest win was when my picky eater finished a whole bowl without picking anything out Try doubling the sauce—no one ever complains about extra
Freezer Meal Conversion
To freeze assemble chicken and rice together in meal prep containers and let cool completely Do not add vegetables or sauce yet Freeze for up to two months Thaw in the fridge overnight reheat add fresh vegetables and drizzle with sauce just before eating
Pin Serve these bowls with plenty of extra sauce and crunchy toppings The colors and flavors will wow your table every time
Recipe Questions
- → Can I substitute chicken with another protein?
Yes, tofu or shrimp work well as alternatives. Adjust cooking time accordingly for each protein.
- → How spicy is the peanut sauce?
The sauce gets its heat from sriracha or chili garlic sauce. Adjust the amount to fit your spice preference.
- → What vegetables pair best in these bowls?
Shredded carrots, red bell pepper, cucumber, steamed broccoli, or snap peas add freshness and crunch.
- → Is this dish suitable for gluten-free diets?
Use tamari instead of soy sauce and check labels to ensure all ingredients are gluten-free.
- → Can I make the peanut sauce ahead of time?
Yes, the sauce keeps well refrigerated in an airtight container for up to four days. Stir before serving.
- → What’s the best way to serve leftovers?
Store various bowl ingredients separately; reheat chicken and rice, then assemble just before eating.