Peanut Chicken Bowls

Filled with coconut rice, tender chicken, veggies, and covered in a creamy peanut sauce, these peanut chicken bowls are a flavorful and colorful meal idea. And the best part is, they are ready in 30 minutes, making them an easy and healthy weeknight dinner idea.

Chicken and rice is my go-to dinner and meal prep combination when I need something quick and easy, but plain chicken and rice is not something I’m willing to eat. While I want my meals to be healthy, I need them to be full of flavor, and these peanut chicken bowls are exactly that.

The homemade Thai peanut sauce takes plain chicken and rice to the next level with minimal effort. Not only can you make the sauce ahead of time – and pour it over everything from chicken to salad and veggies – but the addition of coconut milk to the rice fills this dish with healthy fats and extra flavor in every bite.

Why You’ll Love Them

• Quick and Easy – Ready in 30 minutes, this recipe is perfect for a weeknight meal.
• Full of Flavor – The combination of creamy peanut sauce and coconut rice ensures these peanut chicken bowls are packed full of flavor.
• High in Protein – With over 29 grams of protein per serving, these bowls are a protein-packed dinner idea.
• Keep Well – Once assembled, the bowls can be stored in the fridge for several days and eaten hot or cold, making them a great meal prep idea.

Ingredients + Substitutions

• Chicken Thighs – To add some protein. The recipe calls for skinless chicken breasts, but you can use boneless chicken thighs if preferred.
• Rice – To add some carbohydrates. The recipe calls for white rice, but you can use brown rice if desired, or serve it on rice noodles if preferred.
• Coconut Milk – To add some healthy fats and make the coconut rice. You can use full-fat or light coconut milk, or omit it completely and cook the rice in water instead.
• Peanut Butter – To make the creamy peanut sauce. I used natural, creamy peanut butter, but any style of peanut butter will work.
• Soy Sauce – To add some saltiness to the peanut sauce.
• Lime Juice – To add some acidity to the sauce. The recipe calls for freshly squeezed lime juice, but rice vinegar will also work well. See the notes section of the recipe card for details.
• Ginger – To add some flavor to the peanut sauce. The recipe calls for fresh ginger root, but you can use ground ginger if preferred. See the notes section of the recipe card for details.
• Honey – To add a hint of sweetness and balance the flavors of the peanut sauce, maple syrup will also work. See the notes section of the recipe card for details.
• Chili Flakes – To add a bit of heat to the peanut sauce, although optional.
• Vegetables – To add some fiber and micronutrients to the bowls. The recipe calls for red cabbage, carrots, cilantro, and green onion, but green cabbage and snap peas will also work well.
• Sesame Oil – To cook the chicken and add some flavor. You can use regular or toasted sesame oil, or olive oil if preferred.
• Chopped Peanuts – To add some crunch, although optional.

Serving Suggestions

These peanut chicken bowls are a balanced meal complete with protein, carbohydrates, fiber, and fats. That said, they can easily be adapted to suit your calorie or macro needs. For example:

• To make them higher in protein, add an extra 1/2 pound of chicken to the recipe.
• To make them low-carb, swap the coconut rice for cauliflower rice.
• To make them lower in fat, use light coconut milk and low-fat peanut butter.
• To make them higher in fiber, swap the white rice for brown rice and add additional high-fiber veggies such as green peas or broccoli.

More Chicken Bowls:

• Spicy Peanut Chicken Noodles
• Peanut Chicken Stew
• Hot Honey Chicken Bowls

Peanut Chicken Bowls

Author: Stephanie Kay

These Thai-inspired peanut chicken bowls are full of protein, healthy fats, and flavor. Enjoy them as a healthy weeknight dinner and store leftovers in the fridge for days to come.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 bowls
• Category: Dinner
• Method: Stovetop

Print Recipe

Pin Recipe

Ingredients

Coconut Rice:

• 1 1/2 cups white rice
• 1 (14-ounce) can light coconut milk
• 1 1/2 cups water
• 1 pinch salt

Chicken:

• 1 pound chicken breasts, boneless, skinless
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon sesame oil

Peanut Sauce:

• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice (about 1/2 lime)
• 1 inch ginger root, peeled and grated
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons hot water, plus more as needed

Bowls:

• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 1 green onion, thinly sliced
• Chopped peanuts, to serve (optional)

Instructions

1. In a small pot, combine the rice with coconut milk, water, and a pinch of salt, and stir to combine. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
2. In a medium bowl, add the peanut butter, soy sauce, lime juice, grated ginger, honey, crushed red pepper flakes, and water, and whisk until well combined. Taste and adjust seasoning with salt and texture with additional water as needed. You want the sauce to be creamy and pourable, but not too thick.
3. Place the chicken breasts on a cutting board and season with garlic powder and salt on both sides.
4. In a large pan or cast-iron skillet, warm the sesame oil on medium-high heat, add the chicken breasts, and cook for 5-6 minutes per side until cooked through or they’ve reached an internal temperature of 165°F. Once cooked, transfer the cooked chicken to a plate and set them aside to allow them to rest. Once rested, slice the chicken breasts into thin strips.
5. Once everything is ready, assemble the bowls with coconut rice, cooked chicken, shredded cabbage and carrots, a generous drizzle of peanut sauce, and a sprinkle of chopped peanuts, chopped cilantro, and sliced green onions.
6. Any leftovers can be stored in an airtight container in the fridge for up to 4 days, and the chicken and rice can be stored in the freezer for up to 3 months.

Notes

To Use Brown Rice: Swap the white rice for brown rice and increase the cooking time to 40 minutes or as per package directions in step #1.

To Use Chicken Thighs: Swap the chicken breasts for 1 pound of boneless skinless thighs in step #3.

To Use Rice Vinegar: Swap the lime juice for 1 tablespoon of rice vinegar in step #2.

To Use Ground Ginger: Swap the ginger root for 1 teaspoon of ground ginger in step #2.

To Use Maple Syrup: Swap the honey for 1 tablespoon of maple syrup in step #2.

Nutrition

• Serving Size: 1 bowl
• Calories: 717 calories
• Sugar: 12 grams
• Fat: 30 grams
• Carbohydrates: 75 grams
• Fiber: 4 grams
• Protein: 39 grams