I have made this Thai Peanut Chicken Bowls Recipe so many times, and every single time it disappears fast. The creamy peanut sauce, tender chicken, and fresh crunchy veggies create the perfect balance of sweet, savory, and slightly spicy flavors.
When I first tried making it at home, I was honestly surprised by how easy it was. It tastes like something you’d order at a restaurant, but it’s simple enough for a weeknight dinner.
If you love bold Thai-inspired flavors, you’re going to enjoy every bite of this bowl. You can also enjoy a Strawberry Oatmeal with Chia Seeds Recipe for a fresh breakfast option that pairs well with meal prep.
Ingredients
This recipe uses simple, fresh ingredients that come together beautifully. Each one plays an important role in building flavor and texture.
- 1 ½ pounds boneless, skinless chicken breasts or thighs – Chicken thighs stay juicier, but breasts work great if you prefer leaner meat.
- 1 tablespoon olive oil – Helps cook the chicken evenly and adds light richness.
- ½ teaspoon salt – Enhances the natural flavor of the chicken.
- ¼ teaspoon black pepper – Adds subtle heat and depth.
- 2 cups uncooked jasmine rice – Jasmine rice has a light fragrance and soft texture that pairs perfectly with peanut sauce.
- 3 cups shredded green cabbage – Adds crunch and freshness. Use fresh cabbage, not pre-dressed slaw mix.
- 1 cup shredded carrots – Brings natural sweetness and vibrant color.
- 1 red bell pepper, thinly sliced – Adds crunch and mild sweetness.
- ½ cup fresh cilantro, chopped – Brightens the entire bowl with fresh herbal flavor.
- ¼ cup chopped green onions – Adds a mild onion bite without overpowering.
For the Peanut Sauce:
- ½ cup creamy peanut butter – Use natural peanut butter for deeper flavor; stir well before measuring.
- 2 tablespoons soy sauce – Adds saltiness and umami.
- 1 tablespoon sesame oil – A small amount gives authentic nutty aroma.
- 1 tablespoon rice vinegar – Balances richness with acidity.
- 1–2 tablespoons honey – Adds sweetness; adjust to taste.
- 1 tablespoon freshly grated ginger – Fresh ginger gives a brighter flavor than powdered.
- 1 clove garlic, minced – Essential for bold savory notes.
- 2–4 tablespoons warm water – Thins the sauce to your desired consistency.
- 1 teaspoon sriracha (optional) – Adds a gentle kick of heat.
Note: This recipe makes approximately 4 generous servings. You can easily double the ingredients if cooking for a larger group or for meal prep. If you enjoy breakfast wraps, try the Spinach and Feta Breakfast Wrap Recipe as a complementary morning meal.
Variations
This Thai Peanut Chicken Bowls Recipe is very flexible. You can easily adjust it to suit your dietary needs or flavor preferences.
- For a dairy-free option, you’re already covered since this recipe contains no dairy. If you need it gluten-free, simply use tamari or gluten-free soy sauce instead of regular soy sauce.
- If you want a low-carb version, swap jasmine rice for cauliflower rice. You can also use brown rice or quinoa for extra fiber and a nuttier taste.
- For extra flavor, try adding chopped roasted peanuts for crunch or a squeeze of fresh lime juice before serving. If you love spice, add extra sriracha or a pinch of red pepper flakes.
Cooking Time
This recipe is perfect for busy evenings because it comes together quickly.
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Equipment You Need
- Large skillet – For cooking the chicken evenly.
- Medium saucepan – To cook the rice perfectly.
- Mixing bowl – For whisking together the peanut sauce.
- Cutting board – For chopping vegetables and slicing chicken.
- Sharp knife – Ensures clean, even cuts.
- Measuring cups and spoons – For accurate ingredient portions.
How to Make Thai Peanut Chicken Bowls Recipe?
This recipe comes together in simple steps. I like to prep everything first so assembling the bowls feels effortless. Follow these easy steps for perfect results every time.
Cook the Rice
Start by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Cook the rice according to package instructions, usually simmering with water for about 15 minutes. Once done, fluff it with a fork and set aside. Let it rest covered for a few minutes to finish steaming and develop a soft texture.
Prepare the Chicken
Season the chicken with salt and black pepper on both sides. This simple seasoning allows the peanut sauce to shine later. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side until golden brown and fully cooked. Remove from heat and let it rest for a few minutes before slicing into thin strips.
Make the Peanut Sauce
In a mixing bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Whisk until smooth and creamy. Add warm water gradually, one tablespoon at a time, until the sauce reaches a pourable consistency. Taste and adjust sweetness or spice with more honey or sriracha as desired.
Prep the Vegetables
While the chicken cooks, shred the cabbage and carrots if not pre-shredded. Slice the red bell pepper thinly for easy layering. Chop fresh cilantro and green onions for garnish. These fresh elements add brightness and crunch. Keep the vegetables raw for maximum texture and freshness.
Assemble the Bowls
Start with a base of fluffy jasmine rice in each bowl. Arrange sliced chicken on top of the rice. Add generous portions of cabbage, carrots, and red bell pepper around the chicken. Drizzle the peanut sauce over everything and finish with cilantro and green onions before serving.
Additional Tips for Making this Recipe Better
After making this Thai Peanut Chicken Bowls Recipe several times, I’ve picked up a few tricks:
- I like to slightly warm the peanut butter before mixing; it blends much smoother.
- I always let the chicken rest before slicing so it stays juicy.
- I sometimes toss the cabbage with a tiny splash of rice vinegar for extra brightness.
- I drizzle extra sauce right before serving because I love it saucy.
- I toast chopped peanuts lightly for deeper flavor and crunch.
How to Serve Thai Peanut Chicken Bowls Recipe?
I love serving these bowls warm with the peanut sauce freshly drizzled on top. For presentation, I arrange the vegetables in sections for a colorful, layered look.
You can garnish with lime wedges, extra cilantro, sesame seeds, or crushed peanuts. If serving guests, place all toppings in small bowls and let everyone build their own customized bowl.
These bowls also pair beautifully with a side of fresh spring rolls or a light cucumber salad.
Nutritional Information
Here’s a quick look at the approximate nutrition per serving:
- Calories: 550–600 kcal
- Protein: 35–40g
- Carbohydrates: 55–60g
- Fat: 22–25g
Values may vary depending on portion size and ingredient brands used.
Make Ahead and Storage
Storing
Store leftovers in airtight containers in the refrigerator for up to 4 days. Keep the peanut sauce separate if possible to maintain texture.
Freezing
You can freeze the cooked chicken and rice for up to 2 months. However, fresh vegetables are best added after thawing for optimal crunch.
Reheating
Reheat rice and chicken in the microwave until warm. Add a splash of water to keep rice from drying out, then drizzle fresh peanut sauce before serving.
Why You’ll Love This Recipe?
This Thai Peanut Chicken Bowls Recipe is a true weeknight hero. Here’s why I think you’ll love it:
- Quick and easy: I can get this on the table in under 40 minutes, making it perfect for busy days.
- Full of flavor: The creamy peanut sauce delivers sweet, savory, and slightly spicy notes in every bite.
- Great for meal prep: I often make extra and enjoy delicious lunches throughout the week.
- Customizable: You can swap grains, adjust spice levels, or add your favorite toppings easily.
- Balanced and satisfying: It has protein, veggies, and carbs all in one beautiful bowl.
If you’re looking for a fresh, flavorful, and easy dinner idea, this Thai Peanut Chicken Bowls Recipe will quickly become a favorite in your kitchen. Give it a try, and you might never order takeout again!
Thai Peanut Chicken Bowls Recipe
Ingredients
Method
- Start by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
- Cook the rice according to package instructions, usually simmering with water for about 15 minutes. Once done, fluff it with a fork and set aside.
- Let it rest covered for a few minutes to finish steaming and develop a soft texture.
- Season the chicken with salt and black pepper on both sides. This simple seasoning allows the peanut sauce to shine later.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side until golden brown and fully cooked.
- Remove from heat and let it rest for a few minutes before slicing into thin strips.
- In a mixing bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Whisk until smooth and creamy.
- Add warm water gradually, one tablespoon at a time, until the sauce reaches a pourable consistency.
- Taste and adjust sweetness or spice with more honey or sriracha as desired.
- While the chicken cooks, shred the cabbage and carrots if not pre-shredded. Slice the red bell pepper thinly for easy layering.
- Chop fresh cilantro and green onions for garnish. These fresh elements add brightness and crunch.
- Keep the vegetables raw for maximum texture and freshness.
- Start with a base of fluffy jasmine rice in each bowl. Arrange sliced chicken on top of the rice.
- Add generous portions of cabbage, carrots, and red bell pepper around the chicken.
- Drizzle the peanut sauce over everything and finish with cilantro and green onions before serving.
Notes
- I like to slightly warm the peanut butter before mixing; it blends much smoother.
- I always let the chicken rest before slicing so it stays juicy.
- I sometimes toss the cabbage with a tiny splash of rice vinegar for extra brightness.
- I drizzle extra sauce right before serving because I love it saucy.
- I toast chopped peanuts lightly for deeper flavor and crunch.
