Description
This Thai Peanut Chicken Bowl is a quick, protein-packed meal bursting with flavor. Tender marinated chicken, creamy peanut sauce, jasmine rice, and crisp veggies come together in under 30 minutes for a satisfying, colorful bowl that’s perfect for busy weeknights or easy meal prep.
Ingredients
For the Chicken Marinade:
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon red pepper flakes (optional)
For the Thai Peanut Sauce:
½ cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons sriracha (adjust to taste)
1 teaspoon grated ginger
2 cloves garlic, minced
¼ cup warm water (as needed to thin sauce)
For the Bowl:
2 cups cooked jasmine rice or rice noodles
1 cup shredded carrots
1 cup thinly sliced red bell pepper
1 cup chopped cucumber
½ cup edamame (optional)
½ cup shredded purple cabbage
¼ cup chopped cilantro
¼ cup chopped peanuts (for garnish)
Lime wedges (for serving)
Sliced green onions (for garnish)
Instructions
Marinate the Chicken:
In a medium bowl, mix soy sauce, lime juice, sesame oil, garlic powder, ground ginger, and red pepper flakes. Add chicken and toss to coat. Marinate for at least 15 minutes (or up to 2 hours in the fridge).Make the Peanut Sauce:
In another bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, sriracha, ginger, and garlic. Slowly stir in warm water until smooth and creamy.Cook the Chicken:
Heat a skillet over medium-high heat. Add a drizzle of oil, then cook marinated chicken for 5–7 minutes, stirring occasionally, until golden and cooked through.Assemble the Bowls:
Divide rice or noodles between bowls. Top with fresh vegetables and cooked chicken. Drizzle with peanut sauce.Garnish and Serve:
Sprinkle with chopped peanuts, green onions, and cilantro. Serve with lime wedges on the side.
Notes
You can use rotisserie chicken in a pinch—just toss it in the marinade for a few minutes before heating.
For a vegan option, use tofu and maple syrup instead of honey.
Adjust sriracha to control heat—this sauce is customizable!
Prep the components ahead and store separately for easy lunchbox assembly.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg