Description
This vibrant Thai Peanut Chicken Bowl features tender marinated chicken cooked to perfection in a skillet and served over a bed of fluffy rice. Topped with fresh vegetables and a creamy, tangy peanut sauce, this dish offers a perfect balance of savory, sweet, and spicy flavors for an easy and satisfying meal.
Ingredients
Scale
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
- 1/2 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)
- 1 clove garlic, minced
- 1 tsp grated ginger
For the Bowls
- 3 cups cooked rice (jasmine, brown, or quinoa)
- 1 red bell pepper, sliced
- 1 cucumber, sliced or diced
- 1 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 2 green onions, sliced (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and lime juice. Add the bite-sized chicken pieces and mix well to coat. Cover and refrigerate, allowing the chicken to marinate for at least 30 minutes or up to 2 hours for maximum flavor infusion.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat until hot. Add the marinated chicken, spreading it out in a single layer. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through, approximately 6-8 minutes.
- Make the Peanut Sauce: In a medium-sized bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, sriracha, warm water or coconut milk, minced garlic, and grated ginger until the sauce is smooth and creamy. Adjust the consistency by adding more water or coconut milk if needed.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each with the cooked chicken pieces, sliced red bell pepper, cucumber, and shredded carrots. Drizzle generously with the prepared peanut sauce.
- Garnish and Serve: Sprinkle each bowl with chopped cilantro, peanuts, and sliced green onions as garnish. Serve immediately to enjoy the fresh flavors and creamy sauce at their best.
Notes
- Marinate the chicken longer for deeper flavor, but not more than 2 hours to avoid meat texture breaking down.
- Use tamari instead of soy sauce for a gluten-free version.
- Adjust sriracha to control the heat level of the peanut sauce.
- Swap out rice for quinoa or cauliflower rice for different dietary needs.
- Peanut sauce can be made ahead and stored in the fridge for up to 3 days.
