Thai Peanut Chicken Bowl
This Thai Peanut Chicken Bowl features juicy seared chicken breasts served over fluffy jasmine rice with crisp fresh vegetables and a rich, homemade Thai peanut sauce. It comes together in just 35 minutes and is endlessly customizable for any taste or dietary preference.
Equipment
- Large skillet or cast iron pan
- Small mixing bowl or jar
- Medium saucepan (for rice)
- Sharp chef's knife
- Cutting board
Ingredients
Chicken and Marinade
- 1.5 lbs boneless skinless chicken breasts pounded to even thickness
- 2 tbsp soy sauce for marinade
- 1 tbsp sesame oil for marinade
- 1 clove garlic minced, for marinade
- 1 tsp fresh ginger grated, for marinade
Thai Peanut Sauce
- 3 tbsp creamy natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fresh lime juice about half a lime
- 1 tsp sriracha adjust to taste
- 1 tsp sesame oil
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp warm water or more to thin sauce
Bowl Base and Toppings
- 2 cups jasmine rice uncooked
- 1 cup red cabbage thinly sliced
- 1 cup shredded carrots
- 1 medium cucumber sliced into rounds
- 3 stalks green onions chopped
- 0.25 cup fresh cilantro roughly chopped
- 0.25 cup roasted peanuts roughly chopped
- 1 whole lime cut into wedges for serving
Instructions
- Marinate the chicken: In a shallow bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon grated ginger. Add the chicken breasts, turn to coat, and let marinate for at least 10 minutes at room temperature while you prepare the other components.
- Cook the rice: Combine 2 cups jasmine rice with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Remove from heat and let it steam, covered, for 5 additional minutes. Fluff with a fork and season lightly with salt.
- Make the Thai peanut sauce: In a small bowl or jar, whisk together 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon lime juice, 1 teaspoon sriracha, 1 teaspoon sesame oil, 1 minced garlic clove, and 1 teaspoon grated ginger until smooth. Add warm water one tablespoon at a time and whisk until the sauce reaches a pourable, drizzlable consistency. Taste and adjust seasoning as needed.
- Sear the chicken: Heat a large skillet over medium-high heat and add a drizzle of neutral oil. Remove chicken from the marinade and add to the hot pan. Cook for 6 to 7 minutes per side without moving, until deep golden brown on the outside and cooked through to an internal temperature of 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
- Prep the toppings: While the chicken rests, thinly slice the red cabbage, shred the carrots, and slice the cucumber. Chop the green onions and cilantro. Roughly chop the roasted peanuts. Cut the lime into wedges.
- Assemble the bowls: Divide the cooked jasmine rice evenly among four bowls. Arrange the sliced chicken on top, then layer on the red cabbage, shredded carrots, and cucumber slices around the chicken.
- Finish and serve: Drizzle each bowl generously with the homemade Thai peanut sauce. Top with chopped roasted peanuts, fresh cilantro, and green onions. Serve immediately with lime wedges on the side for squeezing over the top.
Notes
For the juiciest chicken, pound breasts to an even thickness before marinating. Always let cooked chicken rest for 5 minutes before slicing to retain moisture. Thin the peanut sauce gradually with warm water to reach your preferred consistency. Store components separately in the fridge for up to 4 days. The peanut sauce keeps in a sealed jar for up to one week and thickens when cold, so stir in a splash of warm water before using. To freeze, store cooked sliced chicken in a zip-top bag for up to 2 months.