The Thai Peanut Chicken Bowl is a rich and flavorful dish that combines tender chicken, vibrant vegetables, fluffy rice or noodles, and a creamy, slightly spicy peanut sauce that ties it all together. It’s bold, nutty, satisfying, and perfect for weeknight dinners or meal prep lunches.
Main Ingredient: Chicken Breast (Lean & Versatile)
Chicken breast is perfect here—it’s lean, cooks quickly, and lets the creamy peanut sauce shine. Chicken thighs can be used for a juicier result if preferred.
Ingredients Breakdown
Protein
- 500g boneless, skinless chicken breasts (or thighs), cut into strips
Fresh Produce
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 small cucumber, sliced
- ½ cup purple cabbage, shredded
- 2 green onions, chopped
- 1 handful fresh cilantro or Thai basil (for garnish)
- 1 lime, cut into wedges
Base
- 2 cups cooked jasmine rice, brown rice, or rice noodles
- Optional: quinoa or cauliflower rice for lighter variation
Peanut Sauce
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- ½ teaspoon grated ginger
- 2–3 tablespoons warm water (to thin)
- Optional: 1–2 teaspoons sriracha for spice
Garnish & Extras
- Chopped peanuts
- Sesame seeds
- Extra lime wedges
- Chili flakes (optional)
Kitchen Equipment Needed
- Skillet or wok
- Saucepan (for sauce)
- Mixing bowls
- Knife and cutting board
- Measuring cups/spoons
- Pot or rice cooker
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: About 35 minutes
Step-by-Step Instructions
1. Make the Peanut Sauce
- In a bowl or small saucepan, whisk together peanut butter, soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
- Slowly add warm water until you reach a creamy, pourable consistency.
- Add sriracha if you want some heat. Taste and adjust.
2. Cook the Chicken
- Heat a bit of oil in a skillet over medium-high heat.
- Add chicken strips and cook for 6–8 minutes until golden brown and fully cooked.
- Add a few spoonfuls of peanut sauce to glaze the chicken. Stir and set aside.
3. Prepare the Veggies and Base
- Cook the rice or noodles according to package instructions.
- Wash and slice all fresh vegetables and herbs.
4. Assemble the Bowl
- Start with a base of rice or noodles in each bowl.
- Add cooked chicken on one side, and arrange veggies (bell pepper, carrot, cucumber, cabbage) around it.
- Drizzle with more peanut sauce.
- Top with green onions, chopped peanuts, sesame seeds, and fresh herbs.
- Serve with lime wedges.
What to Serve With It
- Thai iced tea or a citrusy lime soda
- Fresh summer rolls or veggie spring rolls
- Chilled cucumber salad with sesame dressing
- Miso or clear broth soup
Tips and Variations
- Use tofu or tempeh instead of chicken for a vegetarian option
- Add blanched broccoli or sautéed green beans for extra veggies
- Make it gluten-free by using tamari instead of soy sauce
- For crunch, add shredded lettuce or raw bean sprouts
- Double the sauce—it’s great for dipping veggies or pouring over noodles
Storage and Meal Prep
- Store sauce and cooked components separately for freshness
- Peanut sauce thickens in the fridge—thin with water before using
- Lasts 3–4 days refrigerated, great for grab-and-go lunches
- Best enjoyed cold or lightly reheated
Plating and Presentation Ideas
- Use wide, low bowls for easy layering
- Arrange vegetables in color-blocked rows around the chicken
- Drizzle sauce in a zig-zag or swirl pattern on top
- Sprinkle herbs and peanuts at the end for contrast
- Add lime wedge on the edge for a pop of green
Final Thoughts
The Thai Peanut Chicken Bowl is a crave-worthy meal full of textures and bold flavor. Whether you’re looking to spice up your meal prep or create a nourishing dinner without much fuss, this bowl delivers satisfaction in every bite. It’s customizable, quick, and always a crowd-pleaser.
