Looking for a dish that’s bursting with flavor, packed with nutrients, and perfect for any time of the week? These Thai Peanut Chicken Bowls combine tender chicken, vibrant veggies, and a creamy peanut sauce for a meal that’s as satisfying as it is delicious. Whether you’re meal prepping or enjoying a family dinner, this recipe is sure to impress.
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in less than 30 minutes, making it ideal for hectic weeknights.
- Healthy: Packed with lean protein, fresh vegetables, and a homemade peanut sauce made with natural ingredients.
- Customizable: Swap out the veggies or adjust the spice level to fit your preferences.
- Meal-Prep Friendly: Makes for a great make-ahead lunch or dinner.
- Delicious: The savory, nutty peanut sauce ties everything together perfectly.
How to Make Thai Peanut Chicken Bowls
Step 1: Cook the Chicken
- warm olive oil in a pan over medium heat.
- Toss the diced chicken with soy sauce, garlic powder, and ground ginger.
- Add the chicken to the skillet and cook for 6-8 minutes, or until fully cooked and golden brown. Remove from heat and set aside.
Step 2: Make the Peanut Sauce
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and sriracha.
- Slowly incorporate warm water, one tablespoon at a time, until the sauce reaches the consistency you prefer.
Step 3: Assemble the Bowls
- Divide the cooked rice evenly among 4 bowls.
- Top each bowl with cooked chicken, shredded carrots, sliced cucumber, and red bell pepper.
- Drizzle the peanut sauce generously over the top.
- Garnish with chopped peanuts, cilantro, and a lime wedge if desired.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
For the Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon sriracha (optional, for heat)
- 2-3 tablespoons warm water (to thin the sauce)
For the Bowl:
- 2 cups cooked jasmine rice (or brown rice)
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup red bell pepper, thinly sliced
- 1/4 cup chopped cilantro (optional, for garnish)
- 1/4 cup chopped peanuts (optional, for garnish)
- Lime wedges (for serving)
Variations
- Protein Swap: Replace chicken with tofu, shrimp, or beef.
- Grain Alternatives: Substitute the jasmine rice with quinoa, cauliflower rice, or noodles for a different texture.
- Vegetables: Add or swap in veggies like broccoli, snap peas, or zucchini for variety.
- Spice Level: Increase the sriracha or add red pepper flakes for extra heat.
Recipe Details
Serving: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
FAQ
1. Is it possible to prepare this recipe in advance? Yes! This recipe is great for meal prep. Store the chicken, rice, and veggies in separate containers in the fridge for up to 3 days. Drizzle the peanut sauce just before serving.
2. Can I use crunchy peanut butter?
Absolutely! Crunchy peanut butter adds extra texture to the sauce.
3. Is this dish gluten-free?
For a gluten-free version of this dish, substitute soy sauce with tamari or coconut aminos.
4. Can I freeze Thai Peanut Chicken Bowls?
While the cooked chicken and rice freeze well, fresh vegetables don’t. Freeze the chicken and rice in an airtight container for up to 2 months and add fresh veggies when reheating.
