Thai Peanut Chicken Bowl (Print)

Tender chicken meets coconut rice and crisp vegetables with a spicy-creamy peanut sauce for a satisfying flavor-packed meal.

# Components:

→ Coconut Rice

01 - 1.5 cups jasmine rice
02 - 13.5 oz canned coconut milk
03 - 1 cup water
04 - 0.5 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 fresh ginger, grated

→ Peanut Sauce

13 - 0.33 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 - 0.33 cup warm water
19 - 1 teaspoon fresh ginger, grated
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 steamed edamame, optional

# Method:

01 - Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with fork before serving.
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. Marinate for at least 10 minutes at room temperature.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken with its marinade 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 to reach desired thickness.
05 - Divide coconut rice evenly among 4 serving bowls. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, sliced cucumber, and steamed edamame if using.
06 - Drizzle peanut sauce generously over each bowl. Garnish with fresh cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The coconut rice adds a creamy sweetness that balances the heat from the peanut sauce perfectly.
  • Everything can be prepped in stages, so you can make it even on a busy weeknight without stress.
  • It tastes like takeout but costs a fraction of the price and you control every ingredient.
  • Leftovers actually get better the next day once the flavors meld together in the fridge.
02 -
  • Don't skip rinsing the rice or it will turn gummy instead of fluffy and light.
  • Let the chicken marinate for at least 10 minutes, but if you have 30 minutes the flavor will be even deeper.
  • Warm water is key for the peanut sauce, cold water will make the peanut butter seize up and clump.
  • Taste the peanut sauce before serving and adjust the sriracha, honey, or lime juice to your preference.
03 -
  • Toast the peanuts lightly in a dry skillet before chopping for deeper flavor and extra crunch.
  • If you don't have fish sauce, add a pinch of anchovy paste or just use extra soy sauce with a squeeze of lime.
  • Make a double batch of peanut sauce and keep it in the fridge, it's amazing on noodles, salads, and grilled vegetables too.
  • Use a vegetable peeler to create long ribbons of cucumber and carrot for a more elegant presentation.
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