Pin This Thai Peanut Chicken Bowl brings together savory marinated chicken, tender jasmine rice, and a rainbow of crunchy vegetables, all topped with a creamy homemade peanut sauce. I reach for this recipe on busy weeknights or when I want a burst of flavor without extra fuss—it is quick enough for a speedy dinner yet always feels special.
My whole family requests these bowls on nights when we are craving takeout but want something a bit healthier. The creamy peanut sauce is always the star—there are never leftovers of it.
Ingredients
- Boneless skinless chicken breasts: Choose chicken that is firm and pink for best flavor and texture
- Soy sauce: Gives savory depth Use low sodium or tamari for lighter flavor and to keep it gluten free
- Vegetable oil: Helps the chicken brown evenly Look for oils with a high smoke point
- Ground black pepper: Builds a little heat Use freshly ground for best aroma
- Creamy peanut butter: Forms the sauce base Opt for natural peanut butter if you like a less sweet sauce
- Lime juice: Offers acidity and brightness Freshly squeezed makes a big difference
- Honey: Adds gentle sweetness Local honey will have the most vibrant flavor
- Toasted sesame oil: Brings a nutty aroma and depth
- Sriracha: Optional for heat Adjust to taste if you prefer mild bowls
- Garlic cloves: Lends aromatic kick Freshly minced gives the best flavor punch
- Jasmine rice: Fragrant and fluffy Go for Thai-grown if possible for authentic aroma
- Carrot: Adds crunch and color Choose a firm, bright carrot for best freshness
- Red bell pepper: Gives natural sweetness Pick peppers with taut skin and deep color
- Cucumber: Brings cool, crisp texture Choose cucumbers that feel heavy for their size
- Shredded purple cabbage: Layers on crunch and extra color
- Spring onions: Offer light, sharp freshness
- Roasted peanuts: For crunch and a classic finish Toast your own for extra flavor
- Fresh cilantro leaves: Optional for garnish Use only bright green leaves for best presentation
- Lime wedges: Serve on the side for added zing
Instructions
- Rinse the Rice:
- Pour jasmine rice into a fine colander and rinse under cold running water until the water runs clear This removes extra starch for fluffy rice
- Cook the Rice:
- Transfer rinsed rice and water into a saucepan Bring to a boil over medium heat then reduce to low cover and cook for 15 minutes Keep the lid on while the rice steams for 5 minutes off heat This step creates perfectly tender grains
- Marinate the Chicken:
- Add chicken pieces soy sauce and black pepper to a medium bowl Toss until evenly coated Let this mix rest while you prep other ingredients for easy flavor infusion
- Brown the Chicken:
- Heat vegetable oil in a large skillet over medium high Add marinated chicken laying pieces flat for even cooking Sauté 5 to 7 minutes stirring occasionally until the edges are golden and no pink remains inside Remove from heat and set aside
- Whisk the Peanut Sauce:
- In a small bowl combine peanut butter soy sauce lime juice honey sesame oil sriracha if using minced garlic and warm water Whisk thoroughly until creamy Adjust consistency with extra water if needed The sauce should coat a spoon but still pour easily
- Prep the Vegetables:
- Thinly slice or julienne carrots and red bell pepper Slice cucumber into rounds or half moons Shred purple cabbage Use a sharp knife to keep the pieces crisp
- Assemble the Bowls:
- Spoon warm jasmine rice into four serving bowls Arrange cooked chicken and raw veggies neatly on top Drizzle each serving generously with peanut sauce
- Add Garnishes and Serve:
- Sprinkle with chopped roasted peanuts and sliced spring onions Top with fresh cilantro leaves and serve each bowl with a wedge of lime for squeezing
Pin The peanut butter in this recipe always brings me back to childhood lunches fast and comforting Every time my older son helps assemble the bowls he tries to sneak extra peanut sauce—he cannot help it and I do not blame him
Storage Tips
Cool leftovers completely before storing Place rice and chicken in airtight containers and keep raw veggies in a separate sealed box Both keep well for up to three days in the fridge When ready to eat reheat only the rice and chicken for best texture then assemble bowls fresh
Ingredient Substitutions
Swap chicken with tofu or tempeh for a plant based meal You can also use rotisserie chicken for a super fast version Almond butter stands in for peanut butter if needed and brown rice is delicious here if you prefer more fiber
Serving Suggestions
Serve these bowls warm or cold They travel well so pack them for lunches or picnics Sometimes I add steamed broccoli or edamame to bump up the vegetables Toasted sesame seeds work as an extra garnish for nutty flavor if you want to skip peanuts
Cultural Inspiration
While this bowl is not a traditional Thai dish it pulls flavor notes from street food classics Thai cuisine is all about balancing salty sweet sour and savory Peanut sauces like this one are inspired by satay and noodle dishes found across Bangkok
Seasonal Adaptations
In summer try subbing in thinly sliced radishes or sugar snap peas In winter a handful of steamed broccoli or sautéed mushrooms is my choice Always adjust the fresh produce for what looks best at the market
Pro Tips
For the best peanut sauce consistency stir the peanut butter before measuring Cold vegetables taste best when sliced just before serving and layering the warm rice on the bottom helps take the chill off the toppings Never skip the fresh lime squeeze at the table—it really brightens everything Crack the peanuts in a mortar and pestle for rustic crunch it makes a beautiful finish
Pin Recipe Q&A
- → How can I make it vegetarian?
Swap the chicken for baked tofu or tempeh to enjoy a plant-based option packed with protein and flavor.
- → What can I use instead of jasmine rice?
Brown rice or quinoa are great alternatives that work well and add extra nutrition to your bowl.
- → How do I adjust the spice level?
Increase or decrease the sriracha in the peanut sauce to suit your preferred level of heat.
- → What vegetables work well in these bowls?
Carrots, bell peppers, cucumber, and purple cabbage bring color and crunch, but broccoli or edamame are great additions too.
- → Can I prepare components ahead of time?
Yes, you can cook the rice, chicken, and peanut sauce in advance and assemble bowls when ready to serve.
- → Is this dish gluten-free?
Use tamari instead of soy sauce to make the bowls gluten-free, and always check labels for hidden sources of gluten.