Thai Peanut Chicken Bowl (Printable)

Tender chicken meets coconut rice and crisp vegetables with 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 - Lime wedges for serving
27 - 2 green onions, sliced
28 - 1 cup steamed edamame, 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 let sit covered for 10 minutes. Fluff rice gently with a fork.
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 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. Add additional water if sauce is too thick, whisking until desired consistency is reached.
05 - Divide cooked 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 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 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The coconut rice is so comforting that you'll find yourself making it just to eat plain with a spoon.
  • One sauce does the heavy lifting—that spicy-creamy peanut situation is absolutely addictive and works on literally anything.
02 -
  • Don't skip rinsing the rice; it's the difference between fluffy individual grains and a starchy, clumpy situation.
  • The peanut sauce is better when it sits for a few minutes after whisking—the flavors settle and become more cohesive.
  • Taste your sauce before you serve it; heat levels vary wildly between sriracha bottles, so you might want to adjust the spice or vinegar to match your preference.
03 -
  • Toast your chopped peanuts in a dry skillet for 30 seconds right before serving—the warmth wakes up their flavor and they smell incredible.
  • Keep extra lime wedges at the table; people love being able to squeeze fresh lime directly into their bowl, and it adds brightness that makes the whole thing sing.
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