Thai Peanut Chicken Bowl (Printable)

Savory chicken with coconut rice and vegetables in spicy peanut sauce

# What You Need:

→ Coconut Rice

01 - 1 1/2 cups jasmine rice
02 - 1 can (13.5 fl 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 lime, cut into wedges
28 - 1 cup steamed edamame, 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 with a lid, 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 equally among 4 bowls. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, sliced cucumber, 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.

# Expert Tips:

01 -
  • It comes together in under an hour: perfect for weeknight dinners when you're hungry but not willing to sacrifice flavor.
  • The peanut sauce is a game-changer: it's the kind of sauce you'll find yourself spooning over leftovers or even plain rice days later.
  • You can customize almost everything: swap proteins, adjust the heat, add whatever vegetables look good that day and it still works beautifully.
  • It tastes even better the next day: the flavors deepen in the fridge, making it ideal for meal prep.
02 -
  • Rinsing the rice is non-negotiable: I learned this the hard way when I skipped it once and ended up with gluey, disappointing rice that threw off the whole balance of the bowl.
  • Don't add the sauce until you're ready to eat: the coconut rice will absorb it and become mushy if it sits for more than a few minutes, so drizzle just before serving.
  • Taste the peanut sauce before you assemble: everyone's heat tolerance is different, so adjust the sriracha to your preference while you can still fix it.
03 -
  • Make the peanut sauce first and let it cool: this way it won't wilt your fresh vegetables when you drizzle it on top.
  • If you're batch-cooking, keep components separate until serving time: rice stays fluffy, vegetables stay crisp, and everything stays fresh tasting.
  • Lime wedges are essential, not optional: a squeeze of fresh lime juice at the very end brightens everything and is what makes people ask for the recipe.
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