Thai Peanut Chicken Bowl (Print Version)

Tender chicken, coconut rice, crisp veggies, and a spicy peanut sauce combine for a vibrant meal.

# Needed Ingredients:

→ 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 - 1 lime, cut into wedges
28 - 1 cup edamame, steamed (optional)

# How-To Steps:

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, 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, minced garlic, and grated ginger. Add chicken pieces and toss thoroughly to coat. Allow to 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 brown and cooked through. Remove from heat 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. Adjust consistency with additional water if needed.
05 - Divide coconut rice evenly among 4 serving bowls. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, cucumber slices, and steamed edamame if desired.
06 - Drizzle peanut sauce generously over each bowl. Garnish with fresh cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • The coconut rice steals the show—creamy without being heavy, and it makes you wonder why you haven't been cooking rice this way all along.
  • You can have dinner on the table in under an hour, and it tastes like you've been simmering things since morning.
  • It's endlessly flexible, so you can build it around whatever vegetables are hanging around your crisper drawer.
02 -
  • Don't skip the rice rinsing step because I learned this the hard way with a gluey mess that no amount of fluffing could save.
  • The peanut sauce is thick at first, but it loosens as it cools and the warm rice heat helps distribute it better, so don't panic and add water immediately.
  • Marinating the chicken for the full 10 minutes actually matters—I've tried cutting corners and the difference in tenderness and flavor is noticeable enough to make you wish you hadn't rushed.
03 -
  • Toast your chopped peanuts lightly in a dry pan before garnishing—it wakes up their flavor and adds a textural dimension that makes people ask what you did differently.
  • Squeeze your lime wedges over the bowl right before eating because that fresh juice hits differently when it's warm than if it sits and gets absorbed into everything ahead of time.
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