Name: Thai Peanut Chicken Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts, thinly sliced; 2 tablespoons olive oil; 3 cups cooked jasmine rice or brown rice; 2 cups shredded red cabbage; 1 cup shredded carrots; 1 cucumber, sliced; ¼ cup chopped peanuts; 2 green onions, sliced; Fresh cilantro and lime wedges for garnish; ⅓ cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1 garlic clove, minced; ½ teaspoon grated fresh ginger; 2–3 tablespoons warm water to thin

Jump to Recipe·Print Recipe

If you’re craving big flavors in one satisfying, colorful meal, this Thai Peanut Chicken Bowl is about to become your weeknight hero! It’s a vibrant medley of tender chicken, crisp veggies, fluffy rice, and the most crave-worthy peanut sauce that comes together in just 30 minutes. Every bite is a brilliant dance of savory, nutty, sweet, and tart notes, finished with fresh herbs and a squeeze of lime. This recipe hits all the marks for comfort, freshness, and downright deliciousness—no takeout menu required!

Ingredients You’ll Need

Thai Peanut Chicken Bowl Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role, from lending jaw-dropping flavors to creating beautiful texture and unbeatable color. All you need are a handful of fresh staples and a few pantry ingredients, and you’ll have a Thai Peanut Chicken Bowl that’s as rewarding to make as it is to eat!

Chicken breasts: Thinly sliced for fast cooking and juicy bites in every bowl.
Olive oil: Just enough to give the chicken a golden, flavorful sear.
Jasmine or brown rice: The hearty base that soaks up all that irresistible sauce; try jasmine for fragrance or brown for extra fiber.
Red cabbage: Adds a vibrant crunch and gorgeous color contrast.
Carrots: Shredded for sweetness and a burst of freshness.
Cucumber: Cool, crisp slices bring a refreshing bite that balances the creamy sauce.
Peanuts: Chopped and sprinkled for unbeatable crunch and nutty depth.
Green onions: Sliced thin for bright, aromatic flavor.
Fresh cilantro and lime wedges: The essential finishing touches for zing and herbal lift.
Creamy peanut butter: The heart of the sauce, lending luscious texture and bold peanut flavor.
Soy sauce: For necessary savory depth and a touch of umami.
Rice vinegar: Gives the peanut sauce a gentle tang and keeps things bright.
Honey or maple syrup: Just a bit of sweetness to round out the flavors—use your favorite.
Sesame oil: Adds a whisper of toasty, nutty aroma to the sauce.
Garlic and fresh ginger: Grated and minced to infuse bold layers of flavor.
Warm water: Thins the peanut sauce to the perfect drizzle-able consistency.

How to Make Thai Peanut Chicken Bowl

Step 1: Whisk Up the Peanut Sauce

This sauce is the soul of any great Thai Peanut Chicken Bowl! In a small bowl, combine your creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, garlic, and fresh ginger. Whisk everything together until it’s smooth and dreamy, then slowly add warm water, a tablespoon at a time, until the sauce is pourable but still luscious. Set it aside while everything else cooks so those flavors mingle beautifully.

Step 2: Sauté the Chicken

Heat up that olive oil in a large skillet over medium-high heat. Once it shimmers, add your thinly sliced chicken breasts. Cook them for 6 to 8 minutes, making sure to give those pieces some space so they get lightly browned and cook through. The chicken should be golden on the outside, juicy on the inside—no dryness here!

Step 3: Coat the Chicken in Sauce

Pour about half the peanut sauce over the cooked chicken right in the pan. Stir to coat each piece thoroughly, then let everything bubble for another 1 to 2 minutes. The sauce will thicken just enough to cling irresistibly to every bite of chicken, infusing it with that classic Thai peanut flavor.

Step 4: Assemble Your Thai Peanut Chicken Bowl

Now comes the fun part—assembly! Divide your cooked jasmine or brown rice among four bowls. Top each with a generous layer of shredded red cabbage, carrots, and refreshing cucumber. Add a portion of your peanut-coated chicken, then drizzle the remaining peanut sauce over each bowl (don’t be shy; this sauce is gold!). Shower everything with chopped peanuts and sliced green onions for extra crunch and flavor.

Step 5: Add the Finishing Touches

Just before serving, pile on plenty of fresh cilantro leaves and tuck a lime wedge into each bowl. A squeeze of lime over the top brightens the whole dish, while the cilantro brings out all those Thai-inspired flavors. Dig in while everything is still warm and vibrant!

How to Serve Thai Peanut Chicken Bowl

Garnishes

The right toppings can turn a great bowl into an unforgettable one. Sprinkle extra chopped peanuts and green onions for more crunch, and don’t hold back on the cilantro and a fresh lime wedge. These finishing touches add pops of color, zest, and a fresh herbal note that lift the dish to another level.

Side Dishes

While the Thai Peanut Chicken Bowl is a complete meal on its own, you can pair it with simple steamed edamame, a light Asian cucumber salad, or even crispy vegetable spring rolls for a full spread. If you want even more veggies, a side of sautéed baby bok choy or snap peas always fits in beautifully.

Creative Ways to Present

Play around with your bowl presentation! Try layering the vegetables in rainbow stripes, or stack your chicken for a stunning centerpiece. Serve everything family-style with an array of toppings on the table so everyone can customize their bowl. For lunch meal prep, pack in lidded containers with sauce and garnishes on the side—the vibrant colors and flavors make lunchtime so much more exciting!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store the chicken, rice, and veggies in separate airtight containers in the fridge for up to 3 days. Keep the peanut sauce in a small jar or container so everything stays fresh and nothing gets soggy. Combine just before serving for the best texture.

Freezing

The chicken and rice portions of your Thai Peanut Chicken Bowl freeze surprisingly well! Package them in airtight containers and freeze for up to 2 months. The peanut sauce can be frozen separately, although it may need a vigorous whisk after thawing to bring back its creamy consistency. Skip freezing raw veggies, as they’ll lose their crunch.

Reheating

For best results, reheat the chicken and rice in the microwave or on the stovetop until piping hot. If the peanut sauce thickens in the fridge, add a few drops of warm water and whisk until smooth again. Add your fresh toppings and enjoy a meal that tastes just as fabulous as the day it was made!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra flavor and tenderness to the Thai Peanut Chicken Bowl. Just slice them thinly and cook as directed, adjusting the cooking time as needed to ensure they’re cooked through.

How can I make the Thai Peanut Chicken Bowl vegetarian?

It’s super easy! Swap the chicken for crispy tofu or chickpeas. Both options soak up the peanut sauce beautifully and give the bowl a hearty, satisfying bite.

Is there a nut-free alternative for the sauce?

If you have a nut allergy, substitute sunflower seed butter for the peanut butter and omit the chopped peanuts. The flavor will be slightly different but still delicious and creamy!

Can I prepare the peanut sauce ahead of time?

Yes, the peanut sauce can be made up to 5 days ahead and stored in the refrigerator in a sealed container. Just give it a good stir before using, and add a little warm water if it thickens up.

What type Main Course

Both jasmine rice and brown rice are fantastic choices for a Thai Peanut Chicken Bowl. Jasmine rice is fluffy and aromatic, while brown rice adds a little nutty chew and extra fiber—pick whichever suits your taste or dietary needs!

Final Thoughts

This Thai Peanut Chicken Bowl brings together everything I love in a meal: bold flavors, crisp veggies, and a peanut sauce that steals the show! Whether you want a quick dinner or impressive meal prep, it’s guaranteed to put smiles around the table. Give it a try, make it your own, and let this favorite brighten up your meal routine!

Thai Peanut Chicken Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 24 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Thai Peanut Chicken Bowl is a delicious and satisfying meal that combines tender chicken with a flavorful peanut sauce, served over rice and a bed of fresh vegetables. It’s easy to make and perfect for a quick and nutritious dinner.

Ingredients

Scale

For the chicken bowl:

1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons olive oil
3 cups cooked jasmine rice or brown rice
2 cups shredded red cabbage
1 cup shredded carrots
1 cucumber, sliced
¼ cup chopped peanuts
2 green onions, sliced
Fresh cilantro and lime wedges for garnish

For the peanut sauce:

⅓ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 garlic clove, minced
½ teaspoon grated fresh ginger
2–3 tablespoons warm water to thin

Cook Mode Prevent your screen from going dark

Instructions

Make the peanut sauce: In a small bowl, whisk together the peanut sauce ingredients until smooth, adjusting water for desired consistency. Set aside.
Cook the chicken: Heat olive oil in a skillet, cook chicken until browned, then add half of the peanut sauce and cook briefly.
Assemble the bowls: Divide rice among 4 bowls, top with vegetables, chicken, remaining sauce, peanuts, and green onions. Garnish with cilantro and lime wedges.