If you’re searching for a flavor-packed weeknight dinner that’s quick to make and guaranteed to disappear fast, these Thai Peanut Chicken Bowls are about to become your new favorite. Tender pieces of chicken, crunchy veggies, fluffy rice, and a creamy, garlicky peanut sauce all swirl together for a meal that hits every note — sweet, savory, tangy, and just the right amount of freshness. Whether you’re meal-prepping for the week or serving up a crowd-pleaser, these Thai Peanut Chicken Bowls transform simple ingredients into a vibrant, nourishing feast that’s as fun to eat as it is to assemble.

Thai Peanut Chicken Bowls Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of familiar ingredients can come together to create such bold flavors! Each element stars in its own way, from the juicy chicken to that world-class peanut sauce, adding color, crunch, or creaminess at every bite.

Olive oil: Adds richness and helps sear the chicken to golden perfection.
Boneless skinless chicken breasts: Lean protein that soaks up that peanut sauce beautifully, making every bite tender and flavorful.
Salt and pepper: Essential for seasoning your chicken and waking up all the flavors.
Cooked jasmine or brown rice: The soft, pillowy base for your bowl; use whichever you love or try cauliflower rice for a low-carb boost.
Shredded carrots: Bring sweetness and crunch, plus a pop of orange color!
Red bell pepper, thinly sliced: Adds crunch, freshness, and a bit of sweetness.
Cucumber, sliced: For a cooling, hydrating bite to balance the richness of the sauce.
Chopped fresh cilantro: Brings that signature Thai freshness to every bowl.
Chopped roasted peanuts: Sprinkled on top for unbeatable crunch and nutty flavor.
Lime wedges: A squeeze of lime is magic here — bringing everything together with a punch of acidity.
Creamy peanut butter (for the sauce): The star of the show, making the sauce luxuriously creamy.
Soy sauce: Adds umami depth and a touch of saltiness to the peanut sauce.
Rice vinegar: Brings that subtle tang, balancing out the richness.
Honey or maple syrup: A hint of sweetness that just makes the whole dish sing.
Sesame oil: Just a teaspoon adds irresistible toasty flavor.
Fresh grated ginger: For gentle zip and warmth in the sauce.
Garlic clove, minced: Raw garlic adds bold, aromatic punch.
Warm water: Used to thin out the sauce to that perfect drizzle-able consistency.

How to Make Thai Peanut Chicken Bowls

Step 1: Whisk Together the Peanut Sauce

This sauce is what ties everything together! In a small bowl, add the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, fresh grated ginger, and minced garlic. Whisk until smooth, drizzling in warm water bit by bit until it’s silky and pourable. Set aside — try not to taste it all before the bowls are assembled!

Step 2: Cook the Chicken

Heat the olive oil in a large skillet over medium heat. Season your chicken pieces generously with salt and pepper, then add them to the hot pan. Let them sizzle for 5 to 7 minutes, stirring occasionally, until each piece is golden, juicy, and cooked all the way through. Once the chicken is done, toss in a few big spoonfuls of that luscious peanut sauce to coat the pieces. Let that sizzle together for ultimate flavor.

Step 3: Prepare the Veggies and Rice

While your chicken is cooking, slice up the red peppers, cucumber, and shred those carrots if they’re not already prepped. Warm your cooked rice slightly if needed — or prep your quinoa or cauliflower rice if you’re swapping it in. Lay out everything in easy reach so assembly is a cinch.

Step 4: Assemble the Thai Peanut Chicken Bowls

This is the fun part! Divide your cooked rice between four bowls, then layer on the saucy chicken, generous piles of carrots, bell peppers, and fresh cucumber. Pour a generous drizzle of the peanut sauce on top — don’t hold back. Finish with freshly chopped cilantro, a sprinkle of roasted peanuts, and a big, bright squeeze of lime over everything just before serving.

How to Serve Thai Peanut Chicken Bowls

Garnishes

The magic is in the finishing touches. Sprinkle each bowl with freshly chopped cilantro for a blast of herby goodness, scatter over some chopped roasted peanuts for lots of crunch, and serve with lime wedges to let everyone squeeze on their own hit of tartness. That trio wakes up every bite!

Side Dishes

If you want to round out your table, Thai Peanut Chicken Bowls go beautifully alongside a crisp green salad or a quick batch of sautéed greens. Steamed edamame, sliced avocado, or even a simple Thai cucumber salad pair perfectly with the nutty, bold flavors and keep the meal feeling light and bright.

Creative Ways to Present

Turn Thai Peanut Chicken Bowls into a build-your-own bar: Set out bowls of all the toppings and let everyone assemble their own masterpiece. Or, layer all the components in a large platter for dramatic family-style sharing. You can even roll up the chicken and veggies in lettuce leaves for a fun, hand-held version everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover bowls keep beautifully! Store each component — chicken, rice, veggies, sauce, and garnishes — separately in airtight containers. Everything will stay fresh in the fridge for up to four days. When you’re ready to enjoy, just reheat what you need and build a fresh bowl.

Freezing

The cooked chicken and rice can be frozen for up to two months in airtight containers or freezer bags. For best results, freeze the peanut sauce separately in a small container. Fresh veggies don’t freeze well, so add those fresh after thawing.

Reheating

Gently reheat the chicken and rice in the microwave or in a skillet on the stovetop until warmed through. If your peanut sauce thickens in the fridge, stir in a splash of warm water to loosen it back to drizzling consistency. Assemble the bowls with fresh veggies and garnishes after heating.

FAQs

Can I substitute another protein for the chicken?

Absolutely! Thai Peanut Chicken Bowls are super flexible. Try shrimp, tofu, tempeh, or even thinly sliced steak — all taste amazing with the peanut sauce and fresh toppings.

Is this gluten-free?

Yes, as long as you use tamari or a certified gluten-free soy sauce, this recipe is totally gluten-free. Just check your labels to be sure!

How spicy are these bowls?

The base recipe is mild and kid-friendly, but you can level up the heat by adding a drizzle of sriracha, some sliced fresh chiles, or a pinch of red pepper flakes to the peanut sauce.

Can I meal prep Thai Peanut Chicken Bowls for lunch?

They’re one of the best meal prep options around! Store the peanut sauce separately, then assemble bowls just before you eat for fresh flavors and crisp veggies all week long.

What can I use instead of peanut butter?

If you have a peanut allergy or want to switch things up, almond butter or sunflower seed butter work beautifully and still deliver a creamy, nutty sauce that tastes fantastic with the other ingredients.

Final Thoughts

If you’re craving something delicious, colorful, and full of texture, you simply have to try these Thai Peanut Chicken Bowls. They’re impossibly tasty, quick enough for a busy night, and way more fun (and nourishing!) than takeout. Give them a go — your taste buds will thank you!

Thai Peanut Chicken Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

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

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Description

These Thai Peanut Chicken Bowls are a delicious and nutritious meal option that is perfect for a quick and flavorful dinner. Tender chicken, crunchy vegetables, and a creamy peanut sauce come together in a harmonious blend of flavors and textures.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
2 cups cooked jasmine rice or brown rice

Additional Ingredients:

1 cup shredded carrots
1 cup red bell pepper, thinly sliced
1 cup cucumber, sliced
¼ cup chopped fresh cilantro
¼ cup chopped roasted peanuts
Lime wedges for serving

Peanut Sauce:

¼ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon fresh grated ginger
1 garlic clove, minced
2–3 tablespoons warm water to thin

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Instructions

Peanut Sauce: In a small bowl, whisk together all peanut sauce ingredients until smooth, adding water to reach desired consistency. Set aside.
Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 5–7 minutes until golden and cooked through. Remove from heat and toss with a few spoonfuls of peanut sauce.
Assemble Bowls: Divide cooked rice among 4 bowls. Top each with chicken, shredded carrots, bell pepper, cucumber, and a generous drizzle of peanut sauce. Garnish with cilantro, chopped peanuts, and a squeeze of fresh lime.