Easy Creamy Thai Peanut Chicken Bowl
A quick and easy Thai-inspired chicken bowl with a creamy peanut sauce, tender chicken, and vibrant veggies, perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil or peanut oil
- 2 cups cooked jasmine rice or brown rice
- ½ cup natural creamy peanut butter
- ⅓ cup coconut milk
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ¼ to ½ teaspoon red pepper flakes or sriracha
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- ½ cup chopped green onions
- ¼ cup chopped fresh cilantro (optional)
- Chopped roasted peanuts (for garnish)
- Sesame seeds (optional)
Instructions
- Cook 2 cups jasmine rice according to package instructions, about 15 minutes. Fluff and keep warm.
- In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, honey, grated ginger, minced garlic, and red pepper flakes. Adjust sweetness and heat to taste.
- Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer and cook 4-5 minutes per side until golden and cooked through (165°F internal temperature). Remove chicken and set aside.
- In the same pan, stir-fry sliced red bell pepper and shredded carrots for 2-3 minutes until tender-crisp.
- Return chicken to the pan with veggies. Pour peanut sauce over and toss gently to coat. Cook 2-3 minutes until sauce thickens and coats chicken.
- Spoon warm rice into bowls. Top with peanut chicken and veggie mixture. Garnish with green onions, cilantro, roasted peanuts, and sesame seeds if using.
Notes
If sauce is too thick, add water or more coconut milk to loosen. If too thin, simmer longer to thicken. Avoid overcrowding pan when cooking chicken to ensure proper searing. Toast peanuts before chopping for garnish to enhance flavor. Sauce can be made ahead and stored up to 3 days in fridge.
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 520
- Sugar: 8
- Sodium: 700
- Fat: 30
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 32
Keywords: Thai peanut chicken, creamy peanut sauce, easy dinner, weeknight meal, chicken bowl, gluten-free, quick recipe