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:
- â…“ 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
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.
Notes
- Make it low-carb by swapping rice for cauliflower rice.
- For a vegetarian version, use tofu or chickpeas instead of chicken.
- Sauce can be made ahead and stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8 g
- Sodium: 610 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 75 mg
