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Quick Irresistible Thai Peanut Chicken Bowls

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A quick and easy Thai peanut chicken bowl featuring tender chicken, fresh veggies, fluffy rice, and a creamy, tangy peanut sauce. Perfect for busy weeknights or meal prep, this recipe balances sweet, salty, and spicy flavors in under 30 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons sriracha or chili garlic sauce
  • Warm water to thin sauce as needed
  • 2 cups cooked jasmine rice or brown rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup chopped fresh cilantro or basil
  • 1/4 cup chopped roasted peanuts (optional)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Marinate the chicken: In a medium bowl, combine chicken pieces with 2 tablespoons soy sauce, lime juice, garlic powder (or minced garlic), and grated ginger. Toss to coat evenly and let sit for 10 minutes.
  2. Cook the rice: Prepare jasmine or brown rice according to package instructions (about 15-20 minutes).
  3. Make the peanut sauce: Whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha in a small bowl. Add warm water 1 tablespoon at a time until sauce is smooth and pourable.
  4. Cook the chicken: Heat a large skillet over medium-high heat with a drizzle of oil. Cook marinated chicken in a single layer for 4-5 minutes per side until golden and cooked through.
  5. Assemble the bowls: Divide cooked rice into bowls. Top with cooked chicken, shredded carrots, sliced cucumber, and fresh herbs. Drizzle with peanut sauce and sprinkle chopped peanuts on top. Serve with lime wedges.

Notes

If peanut sauce thickens after sitting, stir in a splash of warm water before serving. Use chicken thighs for juicier results. Sauce can be made ahead and stored in fridge up to a week. For gluten-free, substitute tamari for soy sauce. For nut-free, use sunflower seed butter and omit peanuts.

Nutrition

Keywords: Thai peanut chicken, quick dinner, healthy dinner, peanut sauce, chicken bowl, easy recipe, weeknight meal, meal prep

Find it online: https://chloeplate.com/quick-irresistible-thai-peanut-chicken-bowls-recipe-easy-healthy-dinner-idea/