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Thai Peanut Chicken Bowls Recipe
Ash Tyrrell

Thai Peanut Chicken Bowls Recipe

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. Let it rest covered for a few minutes to finish steaming and develop a soft texture.
  4. Season the chicken with salt and black pepper on both sides. This simple seasoning allows the peanut sauce to shine later.
  5. 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.
  6. Remove from heat and let it rest for a few minutes before slicing into thin strips.
  7. In a mixing bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Whisk until smooth and creamy.
  8. Add warm water gradually, one tablespoon at a time, until the sauce reaches a pourable consistency.
  9. Taste and adjust sweetness or spice with more honey or sriracha as desired.
  10. While the chicken cooks, shred the cabbage and carrots if not pre-shredded. Slice the red bell pepper thinly for easy layering.
  11. Chop fresh cilantro and green onions for garnish. These fresh elements add brightness and crunch.
  12. Keep the vegetables raw for maximum texture and freshness.
  13. Start with a base of fluffy jasmine rice in each bowl. Arrange sliced chicken on top of the rice.
  14. Add generous portions of cabbage, carrots, and red bell pepper around the chicken.
  15. 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.