Thai Peanut Chicken Bowl (Print Version)

Marinated chicken over coconut rice with fresh vegetables and spicy peanut sauce.

# What You'll Need:

→ Coconut Rice

01 - 1.5 cups jasmine rice
02 - 1 can (13.5 fl oz) coconut milk
03 - 1 cup water
04 - 0.5 tsp salt

→ Chicken

05 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
06 - 1 tbsp vegetable oil
07 - 2 tbsp soy sauce
08 - 1 tbsp fish sauce
09 - 1 tbsp lime juice
10 - 1 tsp brown sugar
11 - 2 garlic cloves, minced
12 - 1 tsp grated fresh ginger

→ Peanut Sauce

13 - 0.33 cup creamy peanut butter
14 - 2 tbsp soy sauce
15 - 1 tbsp sriracha
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp rice vinegar or lime juice
18 - 0.33 cup warm water
19 - 1 tsp 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 - 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)

# Step-by-Step Guide:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to 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 mixing bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and ginger. Add chicken pieces and toss to coat evenly. Allow to 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 occasionally, 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, 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, cucumber slices, and steamed edamame if using.
06 - Drizzle peanut sauce generously over each bowl. Garnish with cilantro, chopped peanuts, green onions, and lime wedges. Serve immediately.

# Top Tips:

01 -
  • Every bite hits a different note: creamy coconut rice, tangy marinated chicken, cool cucumber, and that spicy peanut sauce that clings to everything.
  • It looks like you ordered takeout but tastes better because you controlled the heat, the sweetness, and the crunch.
  • You can prep the components ahead and assemble bowls all week without any getting soggy or sad.
  • It's flexible enough to swap proteins or pile on whatever vegetables are wilting in your crisper drawer.
02 -
  • Don't skip rinsing the rice or you'll end up with a sticky, gluey mess instead of light, fluffy grains.
  • Let the coconut rice sit covered after cooking; lifting the lid early releases the steam and leaves the rice undercooked.
  • Taste the peanut sauce before drizzling and adjust the sriracha, honey, or lime juice to match your mood.
  • If the peanut sauce seizes up or gets too thick, whisk in warm water one tablespoon at a time until it loosens.
03 -
  • Toast the peanuts in a dry skillet for a minute before chopping them; it deepens their flavor and makes them even crunchier.
  • Double the peanut sauce and keep it in the fridge; it's incredible on everything from grain bowls to roasted sweet potatoes.
  • If you don't have fish sauce, add an extra tablespoon of soy sauce and a pinch of sea salt to mimic that savory depth.
  • Cut all your vegetables before you start cooking so assembly feels quick and effortless at the end.
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