Thai Peanut Chicken Bowl (Printable Version)

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

# List of Ingredients:

→ 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 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, or to taste
16 - 1 tablespoon honey or maple syrup
17 - 1 tablespoon rice vinegar or 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 - Lime wedges for serving
27 - 2 green onions, sliced
28 - 1 cup edamame, steamed (optional)

# Directions:

01 - 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.
02 - 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.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6 to 8 minutes, stirring constantly, until golden and cooked through. Remove from heat and set aside.
04 - In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, water, ginger, and garlic until smooth. Adjust consistency with additional water as needed.
05 - Divide coconut rice evenly among 4 serving bowls. Top each with cooked chicken, shredded carrots, bell pepper, cucumber, and steamed edamame if using.
06 - Drizzle peanut sauce generously over each bowl. Garnish with cilantro, roasted peanuts, green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together in about 50 minutes, which means you can have restaurant-quality Thai food on a weeknight without the delivery wait.
  • The peanut sauce is genuinely addictive—spicy, creamy, and balanced in a way that makes you want to drizzle it on everything afterward.
  • You can meal-prep the components separately and assemble these bowls in minutes throughout the week.
02 -
  • Don't skip the resting time after rice finishes cooking—that 10 minutes covered and off heat lets it steam itself into fluffy perfection.
  • If your peanut sauce breaks or gets grainy, it usually means the water was too hot or you added it too quickly; start over with fresh peanut butter and whisk in warm water slowly.
03 -
  • Prep your vegetables and sauce ahead of time so assembly takes just minutes when you're ready to eat.
  • The peanut sauce tastes even better the next day once flavors have melded, so make extra for dipping or drizzling throughout the week.
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