Thai Peanut Chicken Bowl (Print View)

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

# Components:

→ 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

# Method:

01 - Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring mixture to a boil over high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff gently 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 thoroughly to coat evenly with marinade. Let chicken 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 and cook for 6 to 8 minutes, stirring frequently, until golden brown and cooked through. Transfer cooked chicken to a clean plate 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 and well combined. Adjust consistency with additional water if sauce is too thick.
05 - Divide cooked coconut rice evenly among 4 serving bowls. Top each bowl with cooked chicken, shredded carrots, sliced red bell pepper, cucumber slices, and steamed edamame if desired.
06 - Drizzle peanut sauce generously over each bowl. Garnish with fresh cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately while rice and chicken are warm.

# Expert Advice:

01 -
  • Every component can be prepped ahead, so dinnertime feels like victory instead of chaos.
  • The peanut sauce is dangerously good and you will want to drizzle it on everything for days.
  • It looks impressive enough for guests but forgiving enough for a weeknight scramble.
  • You get protein, carbs, and vegetables in one bowl, which means fewer dishes and more satisfaction.
02 -
  • Rinsing the rice is not optional, skip it and you will end up with gummy clumps instead of fluffy grains.
  • Let the coconut rice rest covered after cooking, lifting the lid too early releases steam and ruins the texture.
  • Warm water is key for the peanut sauce, cold water makes the peanut butter seize up and turn grainy.
  • Taste the peanut sauce before drizzling, everyone's sriracha tolerance is different and you can always add more heat.
03 -
  • Toast the peanuts in a dry skillet for a minute before chopping, it wakes up their flavor and adds extra crunch.
  • Make a double batch of peanut sauce and keep it in a jar, it lasts a week and transforms boring leftovers into something exciting.
  • If your skillet is too small, cook the chicken in two batches so it browns instead of steams.
  • Squeeze lime juice over the finished bowl right before eating, not before, so the acid stays bright and lively.
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