Name: Thai Peanut Chicken Rice Bowls
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ cups dry long-grain white rice (280 g); Water and salt, according to package directions; 1½ lb boneless, skinless chicken breast, cut into ½-inch-thick strips or bite-size pieces (680 g); 2 tablespoons low-sodium soy sauce; 1 tablespoon fresh lime juice; 1 tablespoon neutral oil; 2 garlic cloves, finely minced; 1 teaspoon finely grated fresh ginger; ½ cup creamy peanut butter (130 g); ¼ cup low-sodium soy sauce; 2 tablespoons fresh lime juice; 2 tablespoons honey (40 g); 1 teaspoon toasted sesame oil; 1 garlic clove, finely minced; 1 teaspoon finely grated fresh ginger; 3 to 6 tablespoons warm water, as needed; Optional: 1 to 2 teaspoons sriracha or another chile sauce; 1 tablespoon neutral oil; 1 medium cucumber, thinly sliced into rounds (200 g); 2 cups finely shredded purple cabbage (140 g); 2 medium carrots, peeled and cut into thin matchsticks or grated (120 g); ⅓ cup roasted peanuts, roughly chopped (45 g); ⅓ cup loosely packed fresh cilantro leaves, roughly chopped (15 g); 1 lime, cut into wedges

Thai Peanut Chicken Rice Bowls

Warm white rice and skillet-seared chicken sit alongside cool cucumber rounds and a crisp purple cabbage-and-carrot slaw in these Thai-inspired bowls. A creamy peanut sauce coats the chicken and drizzles over the vegetables, while chopped peanuts, cilantro, and lime finish each bowl.

The chicken is cut into thin, even pieces so it cooks quickly. Make the peanut sauce separately from the raw-chicken marinade, then add it after cooking so it stays ready to serve and does not scorch in the skillet.

Ingredients for Thai Peanut Chicken Rice Bowls

Close detail of peanut sauce on browned chicken beside rice, cucumber, and crunchy cabbage-carrot slaw

1½ cups dry long-grain white rice (280g), plus water and salt according to package directions
1½ pounds boneless, skinless chicken breast, cut into evenly sized ½-inch-thick strips or bite-size pieces (680g)
6 tablespoons low-sodium soy sauce, divided
3 tablespoons fresh lime juice, divided, plus 1 lime cut into wedges
2 tablespoons neutral oil, divided
3 garlic cloves, finely minced, divided
2 teaspoons finely grated fresh ginger, divided
½ cup creamy peanut butter (130g)
2 tablespoons honey (40g)
3 to 6 tablespoons warm water, as needed
1 teaspoon toasted sesame oil
1 medium cucumber, thinly sliced into rounds (200g)
2 cups finely shredded purple cabbage (140g)
2 medium carrots, peeled and cut into thin matchsticks or grated (120g)
⅓ cup roasted peanuts, roughly chopped (45g)
⅓ cup loosely packed fresh cilantro leaves, roughly chopped (15g)
Optional: 1 to 2 teaspoons sriracha or another chile sauce

How to Make Thai Peanut Chicken Rice Bowls

A complete Thai peanut chicken rice bowl centered on a wood table, with distinct sections of rice and fresh vegetables

Cook the rice: Rinse the rice if desired, then cook it with water and salt according to the package directions. Once tender, keep it covered and warm.
Marinate the chicken: Whisk together 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon neutral oil, 2 minced garlic cloves, and 1 teaspoon grated ginger. Toss with the chicken, cover, and refrigerate for about 20 minutes.
Make the peanut sauce: In a separate bowl, whisk the peanut butter, remaining ¼ cup soy sauce, remaining 2 tablespoons lime juice, honey, sesame oil, remaining garlic and ginger, and 3 tablespoons warm water. Add more warm water 1 tablespoon at a time until the sauce falls from a spoon in a thick, pourable ribbon. Stir in the optional chile sauce to taste.
Prepare the vegetables: Slice the cucumber and shred the cabbage and carrots. Keep them raw, undressed, and separate from the warm components until assembly.
Sear the chicken: Heat a dry 12-inch skillet over medium-high heat until hot, then add a thin film of the remaining neutral oil. Arrange the chicken in one layer with room between the pieces; cook in batches if needed so it browns rather than steams. Cook uncovered over medium to medium-high heat, turning as the pieces brown. Start checking after about 6 minutes. Thin pieces generally take 7 to 10 minutes per batch, but thickness and skillet heat will affect the timing. The chicken should be opaque with lightly browned edges and reach 165°F (75°C) in the thickest piece.
Rest and assemble: Transfer the chicken to a plate and let it rest for about 5 minutes. Toss it with a few spoonfuls of clean peanut sauce. Divide the rice among four bowls, then arrange the chicken, cucumber rounds, and cabbage-carrot slaw in distinct sections. Drizzle with more sauce and finish with chopped peanuts, cilantro, and a lime wedge. Serve extra sauce on the side.

How to Keep the Peanut Sauce Pourable

Peanut sauce can thicken as it stands, especially after refrigeration. Whisk in warm water a tablespoon at a time until it drizzles easily without becoming watery. Keep it separate from the raw-chicken marinade; only the clean peanut sauce should be used to finish the bowls.

How to Store and Reheat the Bowls

Refrigerate leftovers promptly in airtight containers, keeping the rice, cooked chicken, fresh vegetables, and sauce separate. Use within about 3 days. Reheat the rice and chicken until hot; if the rice seems dry, add a splash of water and cover it while microwaving. Add the chilled vegetables and sauce after reheating.

For another composed chicken dinner bowl, try High-Protein Chicken Enchilada Bowls. For another make-ahead chicken lunch, see Greek Yogurt Chicken Salad (No Mayo).

Nutrition

Approximate nutrition per bowl, based on 4 servings: 805 calories, 56g protein, 35g fat, and 83g carbohydrates. Approximate nutrition per 100g: 145 calories, 10g protein, 6g fat, and 15g carbohydrates. Values will vary with ingredients and portion sizes.