Thai Peanut Chicken Bowl (Printable View)

Tender chicken, coconut rice, crisp veggies, and creamy peanut sauce come together in this vibrant Thai-inspired bowl.

# What You'll Need:

→ Coconut Rice

01 - 1.5 cups jasmine rice
02 - 1 can (13.5 fl oz) coconut milk
03 - 1 cup water
04 - 0.5 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 fresh ginger, grated

→ Peanut Sauce

13 - 0.33 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 - 0.33 cup warm water
19 - 1 teaspoon fresh ginger, grated
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 - 0.33 cup fresh cilantro, roughly chopped
25 - 0.25 cup roasted peanuts, chopped
26 - 2 green onions, sliced
27 - Lime wedges for serving
28 - 1 cup edamame, steamed (optional)

# How To Make It:

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 mixing bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and ginger. Add chicken pieces and toss to coat evenly. Let 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 occasionally, until golden and cooked through. Remove from heat and set aside.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, ginger, and minced garlic until smooth. Adjust consistency with additional water as needed.
05 - Divide coconut rice evenly among 4 serving bowls. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, sliced cucumber, and steamed edamame if using.
06 - Drizzle peanut sauce generously over each bowl. Garnish with fresh cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The peanut sauce is genuinely addictive, hitting sweet, salty, spicy, and tangy notes all at once without feeling like too much.
  • You can prep everything while the rice cooks, so it actually comes together faster than ordering takeout.
  • It tastes like restaurant-quality but secretly forgiving—undercooked veg or overcooked chicken won't ruin the whole thing.
02 -
  • The coconut milk won't mix evenly with water if you just dump it in—shake the can first, or you'll end up with gluey rice in some spots and dry rice in others.
  • Marinating the chicken for even just 10 minutes transforms it from bland to intentional; I learned this the expensive way by skipping this step once and never forgetting the difference.
03 -
  • Cook the rice first thing so it's ready when everything else finishes; cold or room-temperature rice won't carry flavors the same way and will make the whole bowl feel disconnected.
  • The peanut sauce tastes better made fresh, but if you need to make it ahead, store it separately and gently warm it before drizzling—cold sauce mutes all the complexity you worked for.
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