Thai Peanut Chicken Bowl (Print Version)

Satisfying bowl with marinated chicken, coconut rice, fresh veggies, and spicy-creamy peanut sauce.

# Ingredient List:

→ 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 fresh ginger, grated

→ 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 fresh ginger, grated
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)

# How to Make:

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 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 frequently, 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 and well combined. Adjust consistency with additional water if needed.
05 - Divide coconut rice evenly among 4 serving 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 is silky and addictive without being heavy, because it relies on water instead of excessive cream to balance the flavors.
  • Everything comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day on it.
  • It's endlessly customizable, so you can swap proteins, vegetables, or heat levels based on what you have and what you're craving.
02 -
  • Don't skip the resting period for the rice; those 10 minutes after removing it from heat allow the grains to firm up and separate, transforming a mushy pot into fluffy individual grains.
  • The peanut sauce will thicken as it cools, so make it slightly thinner than you think you want it when it's still warm and it will be perfect by the time you pour it over the rice.
03 -
  • Cut your vegetables while the rice is cooking and the chicken is marinating so assembly becomes a simple, meditative moment rather than a frantic scramble.
  • If you're cooking for guests, prepare everything except the final assembly ahead of time, then warm the chicken gently and assemble the bowls right before eating so the vegetables stay crisp and the rice stays warm.
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