Thai Peanut Chicken Bowl

Experience a symphony of Thai-inspired flavors with this vibrant Thai Peanut Chicken Bowl. This dish brings together the creamy richness of coconut-infused jasmine rice, tender marinated chicken, and a medley of fresh, crunchy vegetables. Tied together by a spicy-creamy peanut sauce, it offers a perfect balance of sweet, savory, and zesty notes that make every bite a delight.

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Creating a restaurant-quality bowl at home is simpler than you might think. By marinating the chicken and whisking up a quick sauce, you transform everyday ingredients into an extraordinary meal that is both dairy-free and deeply satisfying. It is the ultimate comfort food for those who crave bold, aromatic spices and fresh textures.

Ingredients

• For the Coconut Rice: 1 1/2 cups jasmine rice, 1 (13.5 oz / 400 ml) can coconut milk, 1 cup water, 1/2 tsp salt
• For the Chicken: 1 lb (450 g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces), 1 tbsp vegetable oil, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp brown sugar, 2 garlic cloves (minced), 1 tsp grated fresh ginger
• For the Peanut Sauce: 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp sriracha (adjust to taste), 1 tbsp honey or maple syrup, 1 tbsp rice vinegar or lime juice, 1/3 cup warm water, 1 tsp grated ginger, 1 garlic clove (minced)
• For the Veggies & Garnish: 1 cup shredded carrots, 1 red bell pepper (thinly sliced), 1 cup cucumber (sliced), 1/3 cup fresh cilantro (roughly chopped), 1/4 cup roasted peanuts (chopped), Lime wedges, 2 green onions (sliced), 1 cup steamed edamame (optional)

Instructions

Step 1: Prepare the coconut rice

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.

Step 2: Marinate the chicken

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.

Step 3: Cook the chicken

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes, stirring, until golden and cooked through. Remove from heat and set aside.

Step 4: Make the peanut sauce

In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, water, ginger, and garlic until smooth. Adjust thickness with more water if needed.

Step 5: Assemble the bowls

Divide coconut rice among 4 bowls. Top each with chicken, shredded carrots, bell pepper, cucumber, and edamame if using.

Step 6: Finish and serve

Drizzle generously with peanut sauce. Garnish with cilantro, peanuts, green onions, and lime wedges. Serve immediately.

Zusatztipps für die Zubereitung

For the fluffiest coconut rice, do not skip the rinsing step, as it removes excess starch that can lead to stickiness. Additionally, allowing the rice to rest undisturbed for 10 minutes after cooking ensures the moisture is evenly distributed. When cooking the chicken, ensure the skillet is hot before adding the meat to achieve a beautiful golden-brown sear.

Varianten und Anpassungen

This recipe is highly versatile; you can easily swap the chicken for tofu or tempeh for a vegetarian version. If you prefer more texture, shredded red cabbage makes a wonderful addition. You can also customize the heat by increasing the sriracha or adding red chili flakes to the peanut sauce.

Serviervorschläge

Serve these bowls immediately to enjoy the contrast between the warm rice and chicken and the cool, crisp vegetables. This meal pairs exceptionally well with a crisp Riesling or a glass of traditional Thai iced tea. For an extra citrusy pop, serve with plenty of extra lime wedges on the side.

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Whether you are looking for a quick weeknight dinner or a stunning meal to serve guests, the Thai Peanut Chicken Bowl is a guaranteed crowd-pleaser. Its bold colors and even bolder flavors bring a taste of Thailand right to your dining table. Enjoy the perfect harmony of creamy, spicy, and fresh in every mouthful.

Recipe Questions

→ Can I make this bowl ahead of time?

Yes, prepare components up to 2 days in advance. Store rice, chicken, vegetables, and sauce separately. Reheat chicken and rice gently before assembling. Add fresh garnishes just before serving.

→ What can I substitute for peanut butter?

Try almond butter, cashew butter, or sunflower seed butter for similar creamy texture. Tahini works too but yields a slightly different flavor profile. Adjust sweetener accordingly.

→ How do I store leftovers?

Keep components in airtight containers in the refrigerator for up to 3 days. The sauce may thicken when cold—thin with warm water before serving. Avoid adding lime wedges until ready to eat.

→ Can I use brown rice instead?

Absolutely. Brown rice requires more liquid and longer cooking time—about 45 minutes total. Increase water to 1.5 cups and adjust coconut milk ratio accordingly.

→ Is this dish freezer-friendly?

Freeze cooked chicken and rice separately for up to 2 months. The peanut sauce also freezes well. Fresh vegetables are best added after thawing for optimal texture.