Thai Peanut Chicken Bowl (Printable)

Tender chicken, coconut rice, and crisp vegetables topped with spicy-creamy peanut sauce for a satisfying meal.

# What You'll Need:

→ Coconut Rice

01 - 1.5 cups jasmine rice
02 - 13.5 fl oz coconut milk
03 - 1 cup water
04 - 0.5 tsp salt

→ Chicken

05 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
06 - 1 tbsp vegetable oil
07 - 2 tbsp soy sauce
08 - 1 tbsp fish sauce
09 - 1 tbsp lime juice
10 - 1 tsp brown sugar
11 - 2 garlic cloves, minced
12 - 1 tsp grated fresh ginger

→ Peanut Sauce

13 - 0.33 cup creamy peanut butter
14 - 2 tbsp soy sauce
15 - 1 tbsp sriracha
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp rice vinegar or lime juice
18 - 0.33 cup warm water
19 - 1 tsp grated ginger
20 - 1 garlic clove, minced

→ Vegetables and Garnish

21 - 1 cup shredded carrots
22 - 1 red bell pepper, thinly sliced
23 - 1 cup cucumber, sliced
24 - 0.33 cup fresh cilantro, roughly chopped
25 - 0.25 cup roasted peanuts, chopped
26 - Lime wedges for serving
27 - 2 green onions, sliced
28 - 1 cup steamed edamame, optional

# Method:

01 - Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
02 - In a mixing bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger. Add chicken pieces and toss to coat thoroughly. Let marinate for at least 10 minutes.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Remove from heat and set aside.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, grated ginger, and minced garlic until smooth. Adjust consistency with additional water if needed.
05 - Divide coconut rice evenly among 4 serving bowls. Top each portion with cooked chicken, shredded carrots, bell pepper slices, cucumber, and steamed edamame if desired.
06 - Drizzle each bowl generously with peanut sauce. Garnish with fresh cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Every bite balances creamy, tangy, and just enough heat without overwhelming your palate.
  • It looks like something from a restaurant but comes together in under an hour on a weeknight.
  • You can prep the components ahead and assemble bowls in minutes when hunger hits.
  • The leftovers taste even better the next day once the flavors meld together.
02 -
  • Don't lift the lid while the rice is cooking or steam escapes and you'll end up with crunchy grains.
  • Marinate the chicken while the rice cooks to save time, everything comes together faster that way.
  • Taste the peanut sauce before serving, sometimes it needs an extra squeeze of lime or pinch of honey depending on your peanut butter brand.
03 -
  • Toast the peanuts in a dry skillet for a minute before chopping, it deepens their flavor and makes them even crunchier.
  • Use the leftover coconut milk from the rice can in your morning coffee or smoothie, nothing goes to waste.
  • If the peanut sauce seizes up, whisk in warm water a teaspoon at a time until it loosens again.
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