Thai Peanut Chicken Bowl (Printable Version)

Tender chicken, coconut rice, and crisp vegetables with creamy spicy peanut sauce for a satisfying meal.

# What You 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 tsp salt

→ Chicken

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

→ Peanut Sauce

13 - 0.33 cup creamy peanut butter
14 - 2 tbsp soy sauce
15 - 1 tbsp sriracha
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp rice vinegar or fresh lime juice
18 - 0.33 cup warm water
19 - 1 tsp 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

# How To Make:

01 - Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
02 - In a bowl, combine soy sauce, fish sauce, lime juice, brown sugar, garlic, and ginger. Add chicken pieces and toss to coat evenly. Let marinate for at least 10 minutes.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6 to 8 minutes, stirring frequently, until golden and cooked through. Remove from heat and set aside.
04 - In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, water, ginger, and garlic until smooth. Adjust consistency with additional water if needed.
05 - Divide coconut rice evenly among 4 serving bowls. Top each with cooked chicken, shredded carrots, bell pepper slices, cucumber, and steamed edamame if using.
06 - Drizzle peanut sauce generously over each bowl. Garnish with cilantro, roasted peanuts, green onions, and lime wedges. Serve immediately.

# Cooking Tips:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you actually tried.
  • The creamy peanut sauce is so good you'll find yourself making extra just to drizzle on everything else for days.
  • It's endlessly customizable—swap proteins, adjust heat levels, add your favorite veggies without breaking the core flavors.
02 -
  • Don't skip the ten-minute rest after cooking the rice—it allows the grains to firm up and stay separate instead of clumping into a sticky mass.
  • The peanut sauce thickens as it cools, so mix it to a looser consistency than you think you want; you can always drizzle less.
03 -
  • Assemble your bowls while the rice is still slightly warm so it softens the vegetables just barely and everything feels cohesive.
  • Batch the sauce and refrigerate it for up to five days—it becomes your secret weapon for transforming leftover proteins and vegetables into something exciting.
Go Back