Pin It I was juggling three pans and a whisk when my neighbor knocked, drawn in by the smell of coconut and ginger drifting through the open window. She peeked over my shoulder at the chicken sizzling in garlic and lime, then at the bowl of peanut sauce I was tasting with a spoon. Within ten minutes, she was sitting at my counter with her own bowl, and by the end of the week, she'd made it twice. That's the thing about this Thai peanut chicken bowl: it doesn't wait for permission to become someone's new obsession.
The first time I made this for a potluck, I watched someone go back for thirds and then ask if I'd cater their birthday. I hadn't even planned to bring it; I'd thrown it together that morning using leftover jasmine rice and a jar of peanut butter I'd forgotten about. But something about the way the lime cut through the richness, and the way the peanuts added that final salty crunch, made it feel special. It's been my go-to ever since when I need to feed a crowd without stress.
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Ingredients
- Jasmine rice: Rinse it well or the coconut milk will turn it gummy instead of fluffy; I learned that the hard way during a dinner party.
- Coconut milk: Use the full-fat kind from a can, not the carton stuff, because you want that creamy richness soaking into every grain of rice.
- Chicken thighs: They stay tender and juicy even if you overcook them slightly, unlike breasts which can turn dry and sad.
- Fish sauce: It smells strong in the bottle but melts into the marinade with a savory depth that soy sauce alone can't match.
- Peanut butter: Creamy works best here; chunky peanut butter makes the sauce gritty and harder to drizzle.
- Sriracha: Start with less if you're cautious, because once it's in the sauce, there's no going back.
- Fresh ginger: Grate it fine so it disappears into the sauce and marinade, adding warmth without fibrous bits.
- Lime juice: Freshly squeezed is worth it; bottled lime juice tastes flat and won't give you that bright pop.
- Red bell pepper: Slice it thin so it stays crisp and sweet against all the bold flavors.
- Cilantro: Rough chop is fine; you want big, aromatic pieces, not sad little specks.
- Roasted peanuts: Chop them right before serving so they stay crunchy and don't get stale sitting out.
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Instructions
- Prepare the coconut rice:
- Rinse the jasmine rice under cold water until it runs clear, then combine it with coconut milk, water, and salt in a saucepan. Bring it to a boil, reduce the heat to low, cover tightly, and let it simmer for 15 minutes before removing it from the heat to steam for another 10 minutes with the lid on.
- Marinate the chicken:
- Whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger in a bowl, then toss in the chicken pieces and let them soak up all that flavor for at least 10 minutes. If you have extra time, let it sit for 30 minutes; the chicken will taste even better.
- Cook the chicken:
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, then add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the edges are golden and the pieces are cooked through. Don't crowd the pan or the chicken will steam instead of sear.
- Make the peanut sauce:
- Whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, grated ginger, and minced garlic in a bowl until the sauce is smooth and pourable. Add more warm water a tablespoon at a time if it's too thick to drizzle.
- Assemble the bowls:
- Divide the fluffy coconut rice among four bowls, then top each one with chicken, shredded carrots, sliced bell pepper, cucumber, and steamed edamame if you're using it. Build it however you like; there's no wrong way to pile it on.
- Finish and serve:
- Drizzle the peanut sauce generously over each bowl, then garnish with cilantro, chopped peanuts, green onions, and lime wedges on the side. Serve it immediately while the chicken is still warm and the vegetables are crisp.
Pin It One night, I made this for my sister who'd just moved into her first apartment and was living off cereal and frozen pizza. She sat on the floor of her empty living room with the bowl in her lap, eating slowly, and then she looked up and said it tasted like someone cared. I think about that whenever I make it now, how a good meal can feel like a small act of love, even when it's just dinner.
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How to Make It Your Own
This bowl is forgiving and adaptable, so don't be afraid to swap things around based on what you have or what you're craving. I've used shredded rotisserie chicken when I didn't feel like marinating anything, and I've tossed in crispy tofu for friends who don't eat meat. Sometimes I add shredded red cabbage for extra crunch, or I throw in snap peas or broccoli if I need more green. The peanut sauce works on almost anything, so if you make extra, drizzle it over roasted vegetables, noodles, or even a simple salad the next day.
What to Serve Alongside
These bowls are pretty complete on their own, but I like to set out a plate of fresh lime wedges, extra sriracha, and a small bowl of chopped peanuts so everyone can adjust their bowl to taste. If I'm feeding a crowd, I'll add a platter of fresh spring rolls or a simple cucumber salad dressed with rice vinegar and a pinch of sugar. A cold Thai iced tea or a crisp Riesling cuts through the richness beautifully, though ice water with a squeeze of lime works just as well.
Storage and Reheating
Store the components separately in airtight containers in the fridge, and they'll keep for up to four days. The rice reheats well in the microwave with a splash of water to loosen it up, and the chicken tastes great cold or warmed. Keep the vegetables and peanut sauce separate until you're ready to assemble, or everything will get soggy and sad.
- Reheat rice with a damp paper towel over it to keep it from drying out.
- Warm the chicken gently in a skillet with a tiny bit of oil to bring back its texture.
- Store peanut sauce in a jar and shake it before using; it will thicken in the fridge but loosens with a splash of warm water.
Pin It This bowl has become my answer to busy weeks, last-minute guests, and days when I want something that feels indulgent without much fuss. I hope it finds a spot in your regular rotation, too.
Recipe FAQs
- → Can I make this bowl vegetarian?
Substitute the chicken with firm tofu or tempeh. Press and cube the tofu, then marinate and cook the same way as the chicken. The peanut sauce is already vegetarian-friendly.
- → How spicy is this dish?
The spice level is easily controlled by the sriracha in the peanut sauce. Start with 1 tablespoon for moderate heat, or reduce to ½ teaspoon for mild flavor. Add extra sriracha at the table for those who love heat.
- → Can I prepare components ahead?
The coconut rice, cooked chicken, and peanut sauce all store well for 3-4 days in the refrigerator. Keep vegetables separate and chop fresh when assembling bowls to maintain their crisp texture.
- → What can I use instead of fish sauce?
For a vegetarian option, substitute with additional soy sauce or a vegetarian fish sauce alternative. The flavor profile will change slightly but remain savory and umami-rich.
- → Is the peanut sauce freezer-friendly?
Yes, the peanut sauce freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and whisk well. Add a splash of warm water to restore the creamy consistency if needed.
- → What rice works best for this bowl?
Jasmine rice is ideal for its floral aroma and fluffy texture that pairs perfectly with coconut milk. Basmati or long-grain white rice are good substitutes, though jasmine delivers the most authentic Thai flavor profile.
