Description
Delicious and vibrant Thai Chicken Bowls featuring tender marinated and baked chicken breasts served over fragrant Jasmine rice, topped with fresh shredded cabbage, crunchy carrots, cilantro, chopped peanuts, and drizzled with a creamy, tangy peanut sauce. This recipe offers a perfect balance of flavors and textures for a healthy and satisfying meal.
Ingredients
Scale
Chicken Marinade:
- 2 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha sauce
- 1 ½ lbs chicken breasts, boneless and skinless
Bowls:
- 1 ½ cups rice, Jasmine or white
- 6–8 cups shredded cabbage
- 2 carrots, shredded or grated
- ¼ cup cilantro, chopped
- 2 tablespoons peanuts, chopped (optional)
Peanut Sauce:
- ⅓ cup peanut butter
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce, or coconut aminos
- 1 garlic clove, grated
- 1 teaspoon Sriracha sauce
- 1–2 tablespoons hot water
Instructions
- Marinate the Chicken: In a large bowl, whisk together the sesame oil, soy sauce, and Sriracha sauce. Add the chicken breasts and toss well to coat. Cover with plastic wrap and refrigerate for 30 minutes or up to overnight to infuse flavors.
- Preheat and Prepare for Baking: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Bake the Chicken: Transfer the marinated chicken breasts onto the prepared baking sheet, discarding the leftover marinade. Bake for 20 minutes or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes before slicing to retain juices.
- Cook the Rice: While the chicken bakes, cook the Jasmine rice according to package instructions until tender and fluffy.
- Prepare the Peanut Sauce: In a medium bowl, combine the peanut butter, honey, lime juice, soy sauce, grated garlic, and Sriracha sauce. Whisk in 1 tablespoon of hot water, adding more as needed to achieve a smooth, pourable consistency.
- Assemble the Bowls: Layer cooked rice in serving bowls, top with sliced chicken breasts, shredded cabbage, grated carrots, chopped cilantro, and optional chopped peanuts. Drizzle generously with the prepared peanut sauce.
Notes
- Marinating the chicken overnight enhances flavor but 30 minutes works well too.
- You can substitute peanut butter with almond butter for a different nutty flavor.
- Adjust the Sriracha sauce to control the spiciness level in both marinade and peanut sauce.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Add fresh lime wedges when serving for extra zest.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
