Description

This vibrant Thai Peanut Chicken Bowl combines tender marinated chicken, fresh vegetables, and a rich, creamy peanut sauce served over fluffy rice for a flavorful and satisfying meal. Perfect for a quick weeknight dinner, it balances savory, tangy, and slightly spicy flavors with crunchy textures and aromatic herbs.

Ingredients

For the Chicken Marinade

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce or tamari (for gluten-free)
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp lime juice

For the Peanut Sauce

½ cup creamy peanut butter
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp lime juice
1 tsp sesame oil
1 tsp sriracha (adjust to taste)
3-4 tbsp warm water or coconut milk (to thin sauce)
1 clove garlic, minced
1 tsp grated ginger

For the Bowl

4 cups cooked rice (jasmine, brown, or quinoa)
1 red bell pepper, sliced
1 cup cucumber, sliced or diced
1 cup shredded carrots
¼ cup chopped cilantro
¼ cup chopped peanuts
2 green onions, sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and lime juice. Add the bite-sized chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to infuse.
Cook the Chicken: Heat a large skillet or wok over medium-high heat until hot. Add the marinated chicken pieces and cook, stirring occasionally, for about 8-10 minutes or until the chicken is browned on the outside and cooked through in the center. Remove from heat.
Prepare the Peanut Sauce: In a separate medium bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, sriracha, minced garlic, and grated ginger. Gradually add warm water or coconut milk to thin the sauce to your desired consistency, whisking until the sauce is smooth and creamy.
Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with cooked chicken, sliced red bell pepper, cucumber, and shredded carrots for a fresh and colorful presentation.
Finish and Serve: Drizzle generous amounts of the peanut sauce over the assembled bowls. Garnish with chopped cilantro, chopped peanuts, and sliced green onions for extra flavor and crunch. Serve immediately to enjoy the vibrant flavors and textures.

Notes

For a gluten-free version, use tamari instead of soy sauce.
Adjust the sriracha quantity to control spiciness according to taste.
Use coconut milk in the peanut sauce for a richer and creamier texture and a subtle tropical flavor.
Chicken thighs add more moisture and flavor; chicken breasts work well for a leaner option.
Leftover chicken and peanut sauce store well in the refrigerator for up to 3 days.
Try serving over quinoa or brown rice for added nutrition.