Thai Peanut Chicken Bowl

Experience a symphony of flavors with this Thai Peanut Chicken Bowl. Featuring tender marinated chicken served over rich, coconut-infused jasmine rice and surrounded by a rainbow of crisp vegetables, this dish is finished with a velvety, spicy-creamy peanut sauce that brings all the elements together for a truly satisfying meal.

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This vibrant bowl is not just a feast for the eyes but a wholesome dinner option that caters to dairy-free diets. It is versatile enough for a quick weeknight dinner while remaining impressive enough for guests, offering a restaurant-quality experience in just 50 minutes.

Ingredients

• For the Coconut Rice: 1 1/2 cups jasmine rice, 1 (13.5 oz / 400 ml) can coconut milk, 1 cup water, 1/2 tsp salt
• For the Chicken: 1 lb (450 g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces), 1 tbsp vegetable oil, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp brown sugar, 2 garlic cloves (minced), 1 tsp grated fresh ginger
• For the Peanut Sauce: 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp honey or maple syrup, 1 tbsp rice vinegar or lime juice, 1/3 cup warm water, 1 tsp grated ginger, 1 garlic clove (minced)
• For the Veggies & Garnish: 1 cup shredded carrots, 1 red bell pepper (thinly sliced), 1 cup cucumber (sliced), 1/3 cup fresh cilantro (roughly chopped), 1/4 cup roasted peanuts (chopped), lime wedges, 2 green onions (sliced), optional 1 cup steamed edamame

Instructions

Step 1: Prepare the coconut rice

Rinse jasmine rice under cold water until 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.

Step 2: Marinate the chicken

In a bowl, combine soy sauce, fish sauce, lime juice, brown sugar, garlic, and ginger. Add chicken pieces and toss to coat. Let marinate for at least 10 minutes.

Step 3: Cook the chicken

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes, stirring, until golden and cooked through. Remove from heat and set aside.

Step 4: Make the peanut sauce

In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, water, ginger, and garlic until smooth. Adjust thickness with more water if needed.

Step 5: Assemble the bowls

Divide coconut rice among 4 bowls. Top each with chicken, shredded carrots, bell pepper, cucumber, and edamame if using.

Step 6: Garnish and serve

Drizzle generously with peanut sauce. Garnish with cilantro, peanuts, green onions, and lime wedges. Serve immediately.

Zusatztipps für die Zubereitung

To customize the heat, simply adjust the amount of sriracha in the peanut sauce. If you prefer more texture, adding shredded red cabbage provides an extra crunch that complements the other vegetables perfectly.

Varianten und Anpassungen

For a vegetarian alternative, swap the chicken for firm tofu or tempeh. If you are following a gluten-free diet, ensure you use tamari or gluten-free soy sauce and check your fish sauce label to ensure it is gluten-free.

Serviervorschläge

This Thai-inspired meal pairs beautifully with a crisp Riesling or a refreshing glass of Thai iced tea to balance the spicy and savory notes of the peanut sauce.

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Whether you are looking for a healthy weeknight dinner or a flavor-packed meal prep option, this Thai Peanut Chicken Bowl is a versatile choice that delivers bold flavors and satisfying textures in every serving.

Recipe FAQs

→ Can I make this bowl vegetarian?

Absolutely. Swap the chicken for extra-firm tofu or tempeh. Press and cube the tofu, then marinate and cook the same way as the chicken. The peanut sauce provides plenty of protein and rich flavor.

→ How spicy is the peanut sauce?

The sriracha adds moderate heat. Start with one tablespoon and adjust to your preference. You can reduce it for a milder sauce or increase it for more kick. The peanut butter naturally tames the spice level.

→ Can I prepare components ahead?

Yes. Cook the coconut rice up to 2 days ahead and reheat gently. The peanut sauce keeps refrigerated for a week. Marinate and cook chicken fresh, or use meal-prepped cooked chicken and warm before assembling.

→ What vegetables work best?

Shredded carrots, bell pepper, cucumber, and red cabbage add crunch and color. Edamame boosts protein. Fresh cilantro and lime brighten everything. Feel free to use whatever crisp vegetables you have on hand.

→ Is the coconut rice essential?

It creates the perfect creamy base to balance the bold peanut sauce. Regular jasmine rice works in a pinch, but coconut milk adds richness and subtle sweetness that ties the bowl together beautifully.

→ Can I adjust the peanut sauce consistency?

Certainly. Add warm water one tablespoon at a time to thin it for drizzling. For a thicker dipping consistency, reduce the water slightly. The sauce thickens slightly when chilled.