If you’re looking to bring a burst of bright, bold flavors to your kitchen with minimal fuss, it’s hard to beat the irresistible Thai Peanut Chicken Bowl. This bowl is a celebration of color and texture: tender chicken tossed in an ultra-creamy peanut sauce, nestled on fluffy rice, and surrounded by crisp, fresh veggies and bright herbs. Whether you’re meal prepping your lunches or throwing together a quick and hearty weeknight dinner, this Thai Peanut Chicken Bowl is pure comfort in a bowl—with restaurant-level flavor but home-kitchen simplicity.

Thai Peanut Chicken Bowl Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples and a few fresh ingredients can combine to create such depth of flavor. Each component in this Thai Peanut Chicken Bowl adds a unique element, from crunchy peanuts to the zippy, aromatic sauce.

Chicken breast or thighs: Tender, juicy protein that soaks up all that delicious sauce; use boneless and skinless pieces for quickest cooking.
Vegetable oil: A neutral oil for sautéing, giving the chicken a golden, crisp edge without overpowering other flavors.
Jasmine or brown rice: The comforting base—jasmine rice keeps things classic, but brown rice adds a nutty depth and extra fiber.
Shredded carrots: Adds a sweet crunch and bright orange color, perfect for freshness and texture.
Red bell pepper: Thinly sliced for a pop of color and natural sweetness that pairs well with the savory peanut sauce.
Cucumber: Cool and refreshing, cucumber slices balance the bowl and complement the richness of the chicken.
Fresh cilantro: Brings a burst of herbal brightness—don’t skip it unless you must!
Chopped peanuts: The ultimate garnish for contrast—salty, crunchy, and totally crave-able.
Lime wedges: For that essential finishing squeeze of acidity to tie all the flavors together.
Creamy peanut butter: The heart of the sauce—opt for creamy for the silkiest texture.
Soy sauce: Adds that signature umami depth and a necessary hint of saltiness.
Honey or maple syrup: Just a touch of sweetness to balance out the savory and tangy notes.
Rice vinegar: Brightens the sauce and adds a tangy edge.
Sesame oil: Just a teaspoon brings a deep, nutty aroma to the sauce—don’t overdo it!
Fresh ginger: Grated ginger infuses the sauce with zing and warmth.
Garlic: One clove adds pungency and depth, making the sauce totally addictive.
Warm water: Adjusts the consistency of your sauce—just enough to make it drizzle-worthy.

How to Make Thai Peanut Chicken Bowl

Step 1: Mix Up the Peanut Sauce

Start by whisking together the peanut butter, soy sauce, honey or maple syrup, rice vinegar, sesame oil, ginger, garlic, and a couple tablespoons of warm water in a small bowl. Add water gradually until the sauce is perfectly smooth and just pourable. This powerhouse sauce is what truly sets your Thai Peanut Chicken Bowl apart—once you taste it, you might want to double the batch!

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chicken pieces and let them cook for about 5 to 7 minutes, stirring occasionally, until they turn golden brown and are cooked through. When the chicken is done, take it off the heat and toss it with a couple spoonfuls of the peanut sauce so it soaks up all that creamy flavor.

Step 3: Build Your Bowls

Divide the warm rice between four bowls, then top each mound with the saucy chicken. Arrange the shredded carrots, red bell pepper slices, cucumber, and cilantro artfully around the chicken. Drizzle with an extra spoonful of peanut sauce and sprinkle everything with chopped peanuts for crunch. The final (optional but highly encouraged) step: place a lime wedge on each bowl for a burst of brightness right before digging in.

How to Serve Thai Peanut Chicken Bowl

Garnishes

A proper Thai Peanut Chicken Bowl deserves a finishing flourish! Don’t skimp on chopped peanuts for texture, a handful of fresh cilantro for that garden-fresh note, and plenty of lime wedges for squeezing right before you eat. If you’re into spice, a sprinkle of chili flakes or a dab of sriracha can bring the heat and truly personalize your bowl.

Side Dishes

This bowl stands up beautifully on its own, but if you want to round out the meal, try serving it with a simple Thai cucumber salad, steamed edamame, or a crisp, light soup. Any fresh and tangy side will keep the flavors popping and complement the creamy, savory qualities of the main dish.

Creative Ways to Present

For gatherings, set up a Thai Peanut Chicken Bowl bar and let everyone build their own! Arrange all the rice, veggies, chicken, and garnishes in separate bowls for a fun, interactive meal. Or, try layering the ingredients in a glass jar for an eye-catching, portable meal prep option that’s perfect for lunch on the go.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Peanut Chicken Bowl components store wonderfully. Keep the rice, chicken, veggies, and sauce in separate airtight containers to preserve both freshness and texture. When stored properly in the fridge, they’ll stay delicious for up to four days—making this recipe perfect for healthy meal prep throughout the week.

Freezing

You can freeze the cooked chicken and peanut sauce for up to two months; store each in separate containers and thaw in the fridge overnight before using. Rice can also be frozen, but the fresh vegetables and herbs are best added just before serving, as they don’t retain their crispness when thawed.

Reheating

Gently reheat the rice and chicken in the microwave or on the stovetop, adding a splash of water if things look dry. Stir in (or drizzle over) the peanut sauce after reheating to preserve its creamy texture. Add the cold veggies and garnishes right before serving for a bowl that tastes as fresh as day one!

FAQs

Can I make the Thai Peanut Chicken Bowl vegetarian?

Absolutely! Simply swap the chicken for tofu or your favorite plant-based protein. Pan-fried tofu cubes soak up that luscious peanut sauce beautifully, making it just as satisfying and protein-packed.

Is there a way to make it gluten-free?

Yes—just use tamari or a certified gluten-free soy sauce in both the peanut sauce and marinade. All other components of the Thai Peanut Chicken Bowl are naturally gluten-free, so it’s an easy swap.

What kind of peanut butter works best?

Creamy peanut butter gives the sauce its silky smoothness, but if you prefer a bit of extra texture, crunchy peanut butter works too! Just check the label for added sugar or salt and adjust your sauce seasonings to taste.

How spicy can I make this bowl?

For those who love a kick, stir in sriracha, chili garlic sauce, or a pinch of red pepper flakes to the peanut sauce. You can also top your finished bowl with sliced jalapeños for a fresh, bold bite.

Can I use other vegetables or add-ins?

Definitely! The Thai Peanut Chicken Bowl is incredibly versatile. Try adding steamed broccoli, snap peas, shredded cabbage, or even some pickled veggies. Mix and match your favorites based on what’s in your fridge or in season.

Final Thoughts

This Thai Peanut Chicken Bowl is exactly the kind of meal that proves healthy eating never needs to be boring. It’s a colorful, crave-worthy bowl that’s just as delightful to look at as it is to eat. Share it with family and friends, or treat yourself to a restaurant-quality lunch right at home—you’ll want this bowl to become a regular in your recipe rotation!

Thai Peanut Chicken Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Thai Peanut Chicken Bowl is a delicious and satisfying meal that combines tender chicken with a flavorful peanut sauce, served over rice and topped with fresh vegetables and crunchy peanuts.

Ingredients

Scale

Chicken Bowl:

1 pound boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
1 tablespoon vegetable oil
2 cups cooked jasmine or brown rice
1 cup shredded carrots
1 red bell pepper (thinly sliced)
1 cucumber (sliced)
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts
lime wedges (for serving)

Peanut Sauce:

1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic (minced)
2–4 tablespoons warm water (to thin)

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Instructions

Peanut Sauce: In a small bowl, whisk together all the peanut sauce ingredients, adding warm water gradually until desired consistency is reached. Set aside.
Chicken: Heat the vegetable oil in a skillet over medium heat. Add the chicken and cook for 5–7 minutes, or until golden brown and cooked through. Remove from heat and toss with a few spoonfuls of the peanut sauce to coat.
Assembly: To assemble the bowls, divide the rice between 4 bowls. Top each with chicken, shredded carrots, bell pepper, cucumber slices, and cilantro. Drizzle with additional peanut sauce and sprinkle with chopped peanuts. Serve with lime wedges.