Thai Peanut Chicken Bowl (Printable Version)

Tender chicken meets coconut rice and crisp vegetables with spicy peanut sauce.

# What You'll Need:

→ Coconut Rice

01 - 1.5 cups jasmine rice
02 - 1 can (13.5 fl oz) coconut milk
03 - 1 cup water
04 - 0.5 teaspoon salt

→ Chicken

05 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
06 - 1 tablespoon vegetable oil
07 - 2 tablespoons soy sauce
08 - 1 tablespoon fish sauce
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon brown sugar
11 - 2 garlic cloves, minced
12 - 1 teaspoon grated fresh ginger

→ Peanut Sauce

13 - 0.33 cup creamy peanut butter
14 - 2 tablespoons soy sauce
15 - 1 tablespoon sriracha
16 - 1 tablespoon honey or maple syrup
17 - 1 tablespoon rice vinegar or fresh lime juice
18 - 0.33 cup warm water
19 - 1 teaspoon grated ginger
20 - 1 garlic clove, minced

→ Vegetables and Garnish

21 - 1 cup shredded carrots
22 - 1 red bell pepper, thinly sliced
23 - 1 cup cucumber, sliced
24 - 0.33 cup fresh cilantro, roughly chopped
25 - 0.25 cup roasted peanuts, chopped
26 - 2 green onions, sliced
27 - Lime wedges for serving
28 - 1 cup steamed edamame, optional

# Method:

01 - Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce to low, cover with lid, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.
02 - In a mixing bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger. Add chicken pieces and toss to coat evenly. Allow to marinate for at least 10 minutes at room temperature.
03 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken with all marinade and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a clean plate.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, grated ginger, and minced garlic until smooth and well combined. Adjust consistency by adding more water as needed for desired thickness.
05 - Divide coconut rice evenly among 4 serving bowls. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, sliced cucumber, and steamed edamame if using.
06 - Drizzle peanut sauce generously over each bowl. Garnish with fresh cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner doesn't have to be boring.
  • The peanut sauce is creamy, spicy, and genuinely addictive—people always ask for the recipe.
  • Every bowl feels customizable, so you can make it exactly how you want it.
  • Leftovers actually taste better the next day when the flavors get cozy with each other.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made a gluey batch and had to order takeout instead.
  • The chicken marinade needs actual time to do its job; even 10 minutes makes a noticeable difference in tenderness.
  • If your peanut sauce breaks or looks separated, it usually just needs more gentle whisking or a splash of warm water to come back together.
  • Taste the sauce before assembly—sriracha levels vary wildly between brands, so adjust the heat to your actual preference.
03 -
  • Make a double batch of peanut sauce and store it in the fridge for a week—suddenly you have the answer to quick lunches or easy dinners.
  • If you have extra chicken, this sauce works on literally everything: roasted vegetables, noodles, spring rolls, even grilled tofu.
  • Toast your peanuts right before eating them instead of using pre-roasted ones—the difference in crunch and flavor is worth the extra minute.
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