Thai Peanut Chicken Bowl (Print Page)

Tender chicken with coconut rice, crisp vegetables, and spicy-creamy peanut sauce

# What You 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)

# Directions:

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 medium-high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes. Remove from heat and allow to rest, 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. Let marinate for at least 10 minutes at room temperature.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken with marinade and cook for 6 to 8 minutes, stirring frequently, until golden brown and cooked through. Transfer to a clean plate and set aside.
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 with additional water if needed to reach desired thickness.
05 - Divide cooked coconut rice evenly among four bowls. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, sliced cucumber, and steamed edamame if desired.
06 - Drizzle each bowl generously with prepared peanut sauce. Garnish with fresh cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The creamy peanut sauce is addictive enough that you'll find yourself drizzling extra on everything for days afterward.
  • It comes together in under an hour but feels restaurant-quality, which honestly makes you feel like a culinary genius.
  • Every component can be prepped ahead, turning a busy weeknight into something manageable and genuinely delicious.
02 -
  • If your peanut sauce breaks or looks separated, whisk in a tablespoon of water at a time and it'll come back together—this happens with temperature changes, not because you've failed.
  • Don't marinate the chicken longer than 30 minutes or the fish sauce will make it mushy; the marinade is powerful stuff and respects a time limit.
  • The rice needs that resting time after cooking to finish steam-cooking—opening the lid early is how you end up with al dente rice instead of tender grains.
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate and you don't end up with some pieces dry while others are still raw.
  • Taste the peanut sauce before plating everything—it's much easier to adjust seasoning in a bowl than to remake sauce after the fact.
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