Save to Pinterest Thai Peanut Chicken Bowls are a feast for the senses, bringing together the richness of coconut-infused jasmine rice and the bold, savory flavors of marinated chicken. Topped with crunchy fresh vegetables and a luscious, spicy peanut sauce, this meal is the ultimate balance of textures and tastes.
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This recipe is perfect for meal prep or a healthy family dinner. The combination of warm chicken and chilled, crisp carrots and cucumbers creates a refreshing contrast that keeps you coming back for more.
Ingredients
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- 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 (adjust to taste), 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: Final touches
- Drizzle generously with peanut sauce. Garnish with cilantro, peanuts, green onions, and lime wedges. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best flavor, allow the chicken to marinate for the full 10 minutes or longer to absorb the ginger and garlic. When preparing the peanut sauce, add the warm water gradually to reach your desired consistency; it should be thick enough to coat a spoon but thin enough to drizzle.
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Varianten und Anpassungen
You can easily swap the chicken for tofu or tempeh for a vegetarian version. If you prefer extra crunch, try adding shredded red cabbage to the vegetable mix. Additionally, adjust the heat level to your preference by adding more or less sriracha to the sauce.
Serviervorschläge
This dish pairs beautifully with a crisp Riesling or a refreshing Thai iced tea. Serve immediately while the rice and chicken are warm to provide a satisfying contrast with the chilled, crisp vegetables.
Save to Pinterest This Thai Peanut Chicken Bowl is a vibrant and nutritious way to bring restaurant-quality flavors into your own kitchen. With its rich sauce and fresh ingredients, it is sure to become a regular in your meal rotation.
Recipe FAQs
- → Can I make the peanut sauce ahead of time?
Yes, the peanut sauce keeps well in the refrigerator for up to 5 days. Store in an airtight container and whisk before serving. Add a splash of water if it thickens too much.
- → What protein alternatives work well?
Firm tofu, tempeh, or shrimp are excellent substitutes. For tofu, press and pan-fry until crispy before adding to the bowl. Cooking times may vary slightly.
- → Is coconut rice necessary?
Not at all. Regular jasmine rice, basmati, or quinoa work perfectly. The coconut milk adds richness but isn't essential for the dish's overall flavor profile.
- → How can I adjust the spice level?
Reduce or omit sriracha in the peanut sauce for mild heat. For more kick, add fresh chili slices to the chicken marinade or extra sriracha to the sauce.
- → Can this be meal-prepped?
Absolutely. Store components separately in airtight containers for up to 4 days. Reheat chicken and rice gently, then add fresh vegetables and sauce before serving.
- → What vegetables can I use?
Shredded cabbage, snap peas, mung bean sprouts, or steamed broccoli work beautifully. Use whatever crisp, fresh vegetables you have on hand.
