Save to Pinterest A vibrant bowl featuring tender chicken, coconut-infused rice, crisp vegetables, and a spicy-creamy peanut sauce for a satisfying, flavor-packed meal. This Thai-inspired dish brings together the creamy richness of coconut milk and the savory depth of peanut butter, creating a harmonious balance of flavors that is perfect for any day of the week.
Save to Pinterest The secret to this bowl's success lies in the combination of marinated chicken and the velvety peanut sauce. Each component is designed to complement the other, from the aromatic jasmine rice to the zesty lime wedges that brighten the entire dish.
Ingredients
- Coconut Rice: 1 1/2 cups jasmine rice, 1 can coconut milk (13.5 oz), 1 cup water, 1/2 tsp salt.
- Chicken: 1 lb chicken thighs or breasts (bite-sized), 1 tbsp vegetable oil, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp brown sugar, 2 minced garlic cloves, 1 tsp grated ginger.
- Peanut Sauce: 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp honey or maple syrup, 1 tbsp rice vinegar or lime juice, 1/3 cup warm water, 1 tsp ginger, 1 garlic clove.
- Veggies & Garnish: 1 cup shredded carrots, 1 red bell pepper (sliced), 1 cup cucumber (sliced), 1/3 cup cilantro, 1/4 cup chopped peanuts, lime wedges, 2 green onions, optional 1 cup steamed edamame.
Instructions
- 1. Prepare the coconut rice
- Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
- 2. Marinate the chicken
- In a bowl, combine soy sauce, fish sauce, lime juice, brown sugar, garlic, and ginger. Add chicken pieces and toss to coat. Let marinate for at least 10 minutes.
- 3. Cook the chicken
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes, stirring, until golden and cooked through. Remove from heat and set aside.
- 4. Make the peanut sauce
- In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, water, ginger, and garlic until smooth. Adjust thickness with more water if needed.
- 5. Assemble the bowls
- Divide coconut rice among 4 bowls. Top each with chicken, shredded carrots, bell pepper, cucumber, and edamame if using.
- 6. Garnish and serve
- Drizzle generously with peanut sauce. Garnish with cilantro, peanuts, green onions, and lime wedges. Serve immediately.
Zusatztipps für die Zubereitung
You can easily adjust the spice level of the meal by adding more or less sriracha to the peanut sauce. For an extra layer of crunch and color, consider adding some shredded red cabbage to your bowl assembly.
Varianten und Anpassungen
For a vegetarian version of this recipe, you can swap the chicken for firm tofu or tempeh. If you are following a gluten-free diet, ensure that you use gluten-free versions of both the soy sauce and fish sauce.
Serviervorschläge
This Thai Peanut Chicken Bowl pairs beautifully with a crisp Riesling or a refreshing Thai iced tea. Serve the bowls while the chicken and rice are still warm to enjoy the best contrast with the cold vegetables.
Save to Pinterest Enjoy this hearty and flavor-packed Thai Peanut Chicken Bowl as a fresh lunch or a satisfying dinner. With its perfect blend of protein, healthy fats, and vegetables, it is a complete meal that will satisfy all your cravings for Southeast Asian cuisine.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare the coconut rice and cook the chicken up to 2 days in advance. Store them separately in airtight containers in the refrigerator. The peanut sauce can also be made ahead and kept for up to a week. Assemble the bowls fresh with vegetables just before serving for the best texture and flavor.
- → What's the best way to adjust the spice level?
The sriracha in the peanut sauce controls the heat. Start with 1 tablespoon and taste before adding more. You can also reduce or omit the sriracha entirely for a mild version, or add chili flakes to the chicken marinade if you prefer more heat throughout the dish.
- → Can I use other proteins instead of chicken?
Absolutely. Firm tofu cubes work beautifully—press them first and marinate the same way as chicken. Tempeh is another great option that adds a nutty flavor. Shrimp cooks quickly and pairs well with the peanut sauce, while beef strips can replace chicken for a heartier variation.
- → How do I prevent the peanut sauce from separating?
Always use room-temperature peanut butter and whisk gradually rather than vigorously. Adding warm water slowly while whisking helps create a smooth emulsion. If the sauce does separate, whisk in a teaspoon of warm water at a time until it comes back together.
- → What vegetables work best in these bowls?
Shredded purple cabbage adds gorgeous color and crunch. Steamed broccoli or snap peas bring freshness. Sliced radishes provide peppery bites, and shredded zucchini soaks up the peanut sauce beautifully. Choose whatever crisp vegetables you enjoy for texture contrast.