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Two peanut chicken bowls with with a fork, a jar of Thai peanut sauce, chopped peanuts, and cilantro on the side on a white background.

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 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

Coconut Rice:

Chicken:

Peanut Sauce:

Bowls:

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

Find it online: https://kaynutrition.com/peanut-chicken-bowls/