Thai Peanut Chicken Bowl (Printable)

Tender chicken with coconut rice and crisp veggies in spicy-creamy peanut sauce

# What You'll Need:

→ Coconut Rice

01 - 1 1/2 cups jasmine rice
02 - 1 can (13.5 fl oz) coconut milk
03 - 1 cup water
04 - 1/2 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 - 1/3 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 - 1/3 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 - 1/3 cup fresh cilantro, roughly chopped
25 - 1/4 cup roasted peanuts, chopped
26 - 2 green onions, sliced
27 - Lime wedges for serving
28 - 1 cup edamame, steamed (optional)

# How-To Steps:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat 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 thoroughly 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 and cook for 6 to 8 minutes, stirring frequently, until golden brown and cooked through. Transfer cooked chicken to a clean plate and set aside.
04 - In a 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 with additional water if sauce is too thick.
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 desired.
06 - Drizzle peanut sauce generously over each bowl. Top with chopped cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can satisfy serious cravings without spending your whole evening in the kitchen.
  • The peanut sauce is silky and deeply satisfying in a way that makes you feel like you're eating something special, not just dinner.
  • Every element can be prepped ahead, turning this into a weeknight lifesaver when time is tight.
02 -
  • Don't skip rinsing the rice, because I learned the hard way that cloudy starch turns coconut rice into a gluey mess that no amount of fluffing can fix.
  • Let the coconut rice rest covered for 10 minutes after cooking, as this steaming time finishes the job and makes each grain separate and tender instead of stuck together.
  • Taste the peanut sauce before drizzling, because sriracha levels and personal heat tolerance vary wildly, and it's easier to add more than to undo a dish that's too spicy.
03 -
  • Cut your chicken into uniform bite-sized pieces so they cook at the same rate and everything finishes golden and tender at the same moment.
  • Keep your peanut sauce warm in a small bowl while you assemble, as drizzling warm sauce over warm chicken and rice creates better flavor absorption than cold sauce poured over everything.
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