Thai Peanut Chicken Bowl

There's something about the smell of coconut rice hitting the pan that instantly transports me to a tiny Bangkok street stall where I watched a vendor assemble these bowls with the kind of ease that comes from doing something a thousand times. I came home determined to recreate that magic, and after a few attempts at getting the peanut sauce consistency just right, I realized the secret wasn't in following rules—it was in trusting my instincts about what tasted good. This bowl became my answer to those nights when I wanted something that felt both comforting and exciting, all in one dish.

I made this for my sister during a particularly gray November afternoon, and watching her face light up after that first bite reminded me why I love cooking for people. She kept saying the sauce tasted like a restaurant version, which made me laugh because it's literally just ingredients whisked together in a bowl. That moment of seeing someone genuinely enjoy something you made from scratch hits different.

Ingredients

• Jasmine rice: Use jasmine specifically—it's fragrant and has just the right texture, and rinsing it until the water runs clear prevents mushiness.
• Coconut milk: Full fat makes all the difference; the rice absorbs the richness and becomes something special.
• Chicken thighs: They stay juicier than breasts, but honestly either works if that's what you have.
• Fish sauce: I know it smells funky in the jar, but trust it—it adds depth that makes people say the sauce tastes like it came from a real restaurant.
• Peanut butter: Creamy works best here since you're whisking it smooth; chunky creates texture clumps.
• Sriracha: Start with 1 tablespoon and taste as you go—some bottles pack more heat than others.
• Fresh cilantro and lime: Don't skip these; they're what make the bowl feel bright and alive.
• Bell peppers and cucumbers: The crunch matters—it's the textural contrast that makes each bite interesting.

Instructions

Rinse and start the coconut rice:

Run your jasmine rice under cold water in a fine strainer, stirring gently, until the water flowing through runs almost clear—this removes excess starch that makes rice gluey. Combine the rinsed rice with coconut milk, water, and salt in your saucepan and bring it to a boil, watching for that moment when the liquid surface starts to bubble.

Simmer low and let it rest:

Once boiling, drop the heat to low, cover with a lid, and let it sit undisturbed for 15 minutes—the steam does the work, so resist the urge to peek. After 15 minutes, remove from heat and keep it covered for another 10 minutes before fluffing with a fork; this resting time is where the magic happens.

Marinate the chicken while rice cooks:

While your rice is going, mix soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and ginger in a bowl, then toss in your bite-sized chicken pieces and let them sit for at least 10 minutes. The acid from the lime juice starts breaking down the chicken fibers, making it more tender.

Sear the chicken until golden:

Heat vegetable oil in a large skillet over medium-high heat until it shimmers, then add the marinated chicken in a single layer and resist moving it around for the first minute or two. Stir occasionally for 6 to 8 minutes until the outside is golden and the chicken is cooked through—you'll know it's done when there's no pink inside.

Whisk the peanut sauce to silky smooth:

In a clean bowl, combine peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, ginger, and garlic and whisk until the peanut butter dissolves completely and you have something that looks creamy. If it's too thick, add water a tablespoon at a time until it reaches a consistency that coats the back of a spoon but still flows.

Build and garnish your bowls:

Divide the coconut rice among four bowls, creating a little base for everything else, then top each bowl with chicken, shredded carrots, sliced bell pepper, cucumber slices, and edamame if you're using it. Drizzle the peanut sauce generously over everything, then scatter cilantro, chopped peanuts, green onions, and a lime wedge on top.

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My friend Marcus came over one evening, took one bite, and announced he was making this for meal prep for the entire week. The fact that something could be satisfying enough to eat for lunch every day while still tasting restaurant-quality felt like a small victory in the kitchen. That's when I understood this recipe had moved from just another dish to something I'd come back to again and again.

Why the Coconut Rice Changes Everything

Regular rice is fine, but coconut rice takes the bowl from good to memorable—it's subtle enough that people can't quite identify what makes it taste different, which is exactly the point. The coconut milk soaks into every grain without making it taste like dessert; instead it adds this creamy, slightly sweet undertone that complements the spice of the sauce. I've tried making this bowl with regular rice and it's honestly just not the same.

The Peanut Sauce Secret

The real magic is in not overthinking it—peanut sauce should taste like peanuts, salt, spice, and brightness, and that's exactly what this one delivers. One night I got fancy and tried adding lemongrass and galangal, and it became muddy and confused instead of clean and punchy. Sometimes the simplest version is the best version.

Assembly and Serving Tips

There's a rhythm to building these bowls that makes them feel special instead of just thrown together—starting with the warm rice, adding the still-warm chicken, then layering the cool fresh vegetables creates these interesting temperature contrasts that keep every bite interesting. The sauce should go on last so it doesn't make the vegetables soggy, and adding the lime wedge means everyone can squeeze it fresh over their bowl. Don't assemble too far ahead or the cilantro will wilt and lose its brightness.

• Prep all your vegetables before you start cooking so assembly feels smooth and organized instead of chaotic.
• Serve the peanut sauce on the side if you're making these ahead for lunch containers—the rice stays better that way.
• This is endlessly flexible, so add whatever vegetables are in your fridge and feel good about using them up.

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This bowl became my answer to the question of what to make when I want something that tastes like I'm taking care of myself. There's something deeply satisfying about watching all these components come together into something that's both nourishing and genuinely delicious.

Recipe FAQs

→ Can I make this dish vegetarian?

Absolutely. Replace the chicken with firm tofu or tempeh. Press and cube the tofu, then marinate and cook it the same way as the chicken for excellent results.

→ How spicy is this bowl?

The spice level is adjustable. The peanut sauce includes sriracha, but you can reduce or increase the amount to suit your preference. Start with less and add more after tasting.

→ Can I prepare components ahead?

Yes. The coconut rice keeps well for 2-3 days refrigerated. The peanut sauce can be made up to a week in advance. Marinate and cook the chicken fresh, or prep it the night before.

→ What can I substitute for fish sauce?

For a vegetarian option, use soy sauce or tamari combined with a pinch of seaweed flakes or miso paste to achieve that savory depth. The flavor profile will shift slightly but remain delicious.

→ Is this freezer-friendly?

The coconut rice and cooked chicken freeze separately for up to 3 months. The peanut sauce also freezes well. Fresh vegetables are best added when serving to maintain their crisp texture.