Thai Peanut Chicken Bowl (Printable)

Tender chicken meets creamy coconut rice and crisp vegetables with spicy peanut sauce.

# What You Need:

→ Coconut Rice

01 - 1.5 cups jasmine rice
02 - 1 can (13.5 fl oz) coconut milk
03 - 1 cup water
04 - 0.5 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 - 0.33 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 - 0.33 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 - 0.33 cup fresh cilantro, roughly chopped
25 - 0.25 cup roasted peanuts, chopped
26 - 2 green onions, sliced
27 - Lime wedges for serving
28 - 1 cup steamed edamame, optional

# How To Make It:

01 - Rinse jasmine rice under cold running water until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff rice gently with a fork before serving.
02 - In a mixing bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger. Add chicken pieces and toss thoroughly to coat evenly. Allow to marinate for at least 10 minutes at room temperature.
03 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken with marinade and cook for 6 to 8 minutes, stirring frequently, until chicken is golden brown and cooked through. Transfer to a clean bowl and set aside.
04 - In a separate mixing bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, grated ginger, and minced garlic until smooth and fully combined. Adjust consistency by adding more water if sauce is too thick, or reduce water if too thin.
05 - Divide coconut rice evenly among 4 bowls, creating a base for each serving. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, sliced cucumber, 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 while warm.

# Expert Hints:

01 -
  • It comes together in under an hour, which means you can have restaurant-quality food on a weeknight without the stress.
  • The peanut sauce is so addictive that people will ask for it by name the next time they visit.
  • Every element can be prepped ahead, so you're really just assembling rather than cooking when hunger strikes.
02 -
  • Fish sauce seems wrong the first time, but it's the ingredient that makes people stop mid-conversation and ask what you put in this because it adds an umami depth that peanut butter alone can't achieve.
  • Don't skip rinsing the rice or letting it rest, these two steps are the difference between mushy regret and those perfect individual grains that make you feel like you know what you're doing.
  • The peanut sauce thickens as it cools, so make it thinner than you think you need while it's warm.
03 -
  • Make the peanut sauce the night before so the flavors have time to meld and you have less to do when hunger hits at dinner time.
  • Keep cooked coconut rice in the fridge for three days and use it for quick lunch bowls with whatever protein you have on hand.
  • If your peanut sauce splits or gets grainy, whisk in a tablespoon of water at a time until it becomes silky again.
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