Description
This Thai Peanut Chicken Bowl is a delicious and satisfying meal that combines tender chicken, crunchy vegetables, and a flavorful peanut sauce served over jasmine rice. It’s a perfect balance of sweet, savory, and nutty flavors.
Ingredients
Scale
For the chicken bowl:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 2 cups cooked jasmine rice
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
For the peanut sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2–4 tablespoons warm water (to thin)
Instructions
- Make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and warm water until smooth. Adjust water to reach your desired sauce consistency.
- Cook the chicken: In a large skillet, heat olive oil over medium heat. Add the sliced chicken and cook for 5 to 7 minutes, or until fully cooked and lightly browned.
- Add vegetables: Add the bell pepper and carrots, cooking for another 3 to 4 minutes until just tender.
- Combine with sauce: Pour the peanut sauce over the chicken and vegetables and stir to coat evenly. Let simmer for 2 minutes.
- Assemble: Divide the cooked jasmine rice between bowls. Top with the peanut chicken mixture. Garnish with green onions, chopped peanuts, cilantro, and a squeeze of lime. Serve warm.
Notes
- For a spicier version, add 1 teaspoon of sriracha or chili garlic sauce to the peanut sauce.
- This dish works well with brown rice or rice noodles as a base.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 9g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
