Description
This Thai Peanut Chicken Bowl is a vibrant and flavorful meal featuring tender marinated chicken cooked to perfection in a skillet, served over a bed of jasmine or brown rice and topped with fresh vegetables and a creamy, tangy peanut sauce. The dish combines savory, sweet, and slightly spicy elements for a well-rounded and satisfying dinner perfect for weeknight cooking.
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp lime juice
For the Peanut Sauce
- 1/3 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
- 1-2 tsp sriracha (adjust to taste)
- 3-4 tbsp warm water (or coconut milk to thin)
- 1 clove garlic, minced
- 1 tsp grated ginger
For Serving
- 2 cups cooked rice (jasmine, brown, or quinoa)
- 1 red bell pepper, sliced
- 1 cucumber, sliced or diced
- 1 cup shredded carrots
- 2 tbsp chopped cilantro
- 2 tbsp chopped peanuts
- 2 green onions, sliced (for garnish)
Instructions
- Marinate the Chicken: In a medium bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and lime juice. Add the bite-sized chicken pieces and mix well to ensure they are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to develop.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through with no pink inside.
- Make the Peanut Sauce: In a 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. Slowly add warm water or coconut milk a tablespoon at a time, whisking constantly until you achieve a smooth, pourable sauce. Adjust the spiciness by adding more sriracha if desired.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the cooked chicken, then add sliced red bell pepper, cucumber, and shredded carrots for freshness and crunch.
- Drizzle and Garnish: Generously drizzle the creamy peanut sauce over each bowl. Garnish with chopped cilantro, peanuts, and sliced green onions for added flavor and texture.
- Serve: Serve the bowls immediately to enjoy the warm chicken with the fresh vegetables and creamy peanut sauce. Perfect for a nutritious and delicious weeknight meal.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to be juicier and more flavorful.
- For a gluten-free version, use tamari instead of soy sauce.
- If you like it spicier, increase the amount of sriracha in the peanut sauce.
- The peanut sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- Swap the rice for quinoa or cauliflower rice for a lower-carb option.
- Add other fresh veggies such as shredded cabbage or snap peas for more variety.
