Thai Chicken Bowls with Peanut Sauce Recipe

If you’re craving a vibrant, flavorful meal that feels as fresh as it is satisfying, you’re going to love this Thai Chicken Bowls with Peanut Sauce Recipe. It’s packed with tender marinated chicken, crisp veggies, and a rich, creamy peanut sauce that just ties everything together perfectly. Trust me, this is one of those dishes that turns simple ingredients into something a little extraordinary, and I can’t wait to share all my tips so you nail it on your first try!

this Recipe

Ingredients You’ll Need

This Thai Chicken Bowls with Peanut Sauce Recipe blends simple yet delicious ingredients that create a fresh and comforting meal. Here are some tips on selecting and prepping the main players.

• Chicken breasts: I prefer boneless, skinless for easy slicing and quick cooking, but thighs can swap in if you like more juiciness.
• Sesame oil: Adds a subtle nutty aroma—make sure to use toasted sesame oil for the best flavor.
• Low-sodium soy sauce: Keeps the saltiness balanced without overpowering the dish; you can substitute coconut aminos for a gluten-free option.
• Sriracha sauce: Adds just the right spicy kick—I sometimes adjust the amount depending on my mood and who’s eating!
• Jasmine or white rice: Jasmine rice has this lovely floral aroma that pairs beautifully here, but plain white works great too.
• Shredded cabbage: Offers a satisfying crunch; green or purple cabbage both work, or mix them for color.
• Carrots: Fresh shredded carrots lend natural sweetness and bright color.
• Cilantro: I always add fresh cilantro for that fresh, herby finish—feel free to omit if you’re not a fan.
• Peanuts (optional): Chopped for extra texture and nutty goodness—totally up to you if you want the crunch.
• Peanut butter: Creamy and smooth peanut butter is the star of the sauce; natural or regular both work well.
• Honey: Just enough to balance the salty and spicy notes with a touch of sweetness.
• Fresh lime juice: Adds brightness and acidity—you can’t skip this!
• Garlic: Freshly grated garlic adds punch; garlic powder just won’t do as well here.

Variations

I love how versatile this Thai Chicken Bowls with Peanut Sauce Recipe is—you can tweak it to suit your dietary needs, personal taste, or what’s fresh at the market. Here are a few easy swaps I’ve tried that really turn it into your own creation.

• Veggie Boost: I sometimes add shredded bell peppers or cucumber for extra crunch and color—totally freshens things up.
• Protein Swap: If chicken isn’t your thing, grilled tofu or shrimp are excellent alternatives that soak up the peanut sauce beautifully.
• Heat Level: Adjust the Sriracha in both marinade and sauce based on your spice tolerance; my kids like it mild while I enjoy a little extra kick.
• Gluten-Free: Swap soy sauce for coconut aminos and ensure your peanut butter is natural and unsweetened for a gluten-friendly bowl.

How to Make Thai Chicken Bowls with Peanut Sauce Recipe

Step 1: Marinate the Chicken

Start by whisking together sesame oil, low-sodium soy sauce, and Sriracha in a large bowl. Add your chicken breasts and give everything a good toss so the chicken is evenly coated. Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes—the longer, the better. I usually marinate mine overnight when I prep ahead, and that extra time really amps up the flavor.

Step 2: Bake the Chicken

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep cleanup easy. Transfer the marinated chicken to the sheet—leave the marinade behind—and bake for about 20 minutes or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing; this helps retain juicy tenderness.

Step 3: Cook the Rice

While the chicken’s in the oven, prepare the jasmine rice according to package instructions. I usually fluff mine with a fork once done to keep it light and fluffy—perfect for soaking up all that peanut sauce later.

Step 4: Make the Peanut Sauce

In a medium bowl, whisk together peanut butter, honey, fresh lime juice, soy sauce, grated garlic, and Sriracha. Add one tablespoon of hot water to start and whisk until smooth. If the sauce feels too thick, add hot water a little at a time until you get that perfect creamy drizzle consistency. I found this step crucial because it ensures the sauce clings perfectly without being too gloopy.

Step 5: Assemble Your Bowls

Start with a bed of jasmine rice in each bowl, then layer on sliced chicken breasts, shredded cabbage, grated carrots, and a sprinkle of fresh cilantro. If you’re a peanuts fan, add some chopped ones on top for that irresistible crunch. Finally, drizzle generously with the peanut sauce. I swear this moment is the best—everything comes together in a beautiful bite.

How to Serve Thai Chicken Bowls with Peanut Sauce Recipe

Garnishes

I always toss on freshly chopped cilantro and chopped peanuts—these simple garnishes brighten and texturize the bowls beautifully. Sometimes, I add extra lime wedges for squeezing over the top, giving an extra zing that my family can’t get enough of.

Side Dishes

This dish can stand alone, but if you want to round out the meal, steamed or stir-fried green beans and a light cucumber salad with rice vinegar dressing pair wonderfully. I sometimes serve with a side of crispy spring rolls when entertaining—it’s always a hit.

Creative Ways to Present

For festive occasions, I’ve served these bowls in individual mason jars layered beautifully. It’s both practical and pretty. Another fun idea is to set up a “build-your-own-bowl” station with all ingredients and garnishes laid out, perfect for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I keep leftover chicken and veggies in an airtight container in the fridge and store the peanut sauce separately to avoid it thickening up. When you’re ready to eat, just assemble fresh or reheat components individually for best results.

Freezing

I’ve had good luck freezing the cooked chicken and rice separately; just thaw them overnight in the fridge. The peanut sauce doesn’t freeze as well because it can separate, so I recommend making a fresh batch when reheating.

Reheating

Gently reheat the chicken in the oven or microwave, and microwave the rice with a splash of water to keep it moist. I always warm the peanut sauce slightly either in a bowl over hot water or microwave (stir frequently) so it’s silky and easy to drizzle again.

FAQs

Final Thoughts

This Thai Chicken Bowls with Peanut Sauce Recipe holds a special place in my weeknight dinner rotation for good reason—it’s fresh, comforting, and customizable, with flavors that never get old. I hope you enjoy making it as much as I do, and that it brings a little Thai-inspired sunshine into your kitchen and onto your table. Give it a try, and I promise it’ll become one of your go-to easy meals too!

Print