Thai Peanut Chicken Bowl (Printable Version)

Tender chicken, coconut rice, and crisp vegetables with spicy-creamy peanut sauce for a satisfying meal.

# What You Need:

→ Coconut Rice

01 - 1 1/2 cups jasmine rice
02 - 1 can (13.5 oz) coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt

→ Chicken

05 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
06 - 1 tablespoon vegetable oil
07 - 2 tablespoons soy sauce
08 - 1 tablespoon fish sauce
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon brown sugar
11 - 2 garlic cloves, minced
12 - 1 teaspoon grated fresh ginger

→ Peanut Sauce

13 - 1/3 cup creamy peanut butter
14 - 2 tablespoons soy sauce
15 - 1 tablespoon sriracha
16 - 1 tablespoon honey or maple syrup
17 - 1 tablespoon rice vinegar or fresh lime juice
18 - 1/3 cup warm water
19 - 1 teaspoon grated ginger
20 - 1 garlic clove, minced

→ Vegetables and Garnish

21 - 1 cup shredded carrots
22 - 1 red bell pepper, thinly sliced
23 - 1 cup cucumber, sliced
24 - 1/3 cup fresh cilantro, roughly chopped
25 - 1/4 cup roasted peanuts, chopped
26 - 2 green onions, sliced
27 - 1 cup steamed edamame, optional
28 - Lime wedges for serving

# How to Make It:

01 - Rinse jasmine rice under cold water until water runs 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.
02 - In a mixing bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger. Add chicken pieces and toss to coat evenly. Let marinate for at least 10 minutes.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.
04 - In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, grated ginger, and minced garlic until smooth. Adjust consistency by adding more water if needed.
05 - Divide coconut rice evenly among 4 bowls. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, cucumber slices, and steamed edamame if using.
06 - Drizzle peanut sauce generously over each bowl. Garnish with fresh cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The peanut sauce tastes like restaurant-quality Thai food but comes together in under five minutes.
  • Everything cooks at the same time, so you can actually relax instead of juggling five pans.
  • It's forgiving enough for weeknight cooking but impressive enough to serve friends without apologies.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy coconut rice instead of fluffy grains that hold up to the sauce.
  • The fish sauce is crucial to the sauce's depth, but if you absolutely cannot use it, tamari or extra soy sauce can substitute, though the flavor will be slightly different.
  • Room temperature chicken marinade matters; if you use cold ingredients, the flavors won't meld properly in those quick 10 minutes.
03 -
  • Toast your peanuts yourself if you have time; the difference between fresh-toasted and store-bought is noticeable and worth those few extra minutes in a dry skillet.
  • Marinating the chicken for longer than 10 minutes is fine, but don't go longer than a couple of hours or the acid in the lime juice will start to cook the meat.
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