Crispy chicken with creamy peanut sauce and jasmine rice
Thai Peanut Chicken Bowl
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Thai Peanut Chicken Bowl
Crispy chicken with creamy peanut sauce and jasmine rice
★4.6(10)
Tender chicken strips tossed in a creamy Thai peanut sauce over jasmine rice with shredded cabbage, carrots, edamame, and crunchy peanuts. Sweet, savory, and nutty in every bite.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Thai peanut sauce is one of the most versatile sauces in the world—rich, creamy, and perfectly balanced between sweet, salty, and tangy. This bowl makes it the star.
Thai cooking achieves a remarkable balance of sweet, sour, salty, and spicy in every dish. This recipe brings those layered flavors to your home kitchen.
Ingredients
- 1.5 lbs chicken breast, sliced into strips
- 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp sriracha, 2 tbsp coconut milk
- 3 cups cooked jasmine rice
- 1 cup shredded purple cabbage and 1 cup shredded carrots
- 1/2 cup shelled edamame
- Crushed peanuts, cilantro, and lime wedges for topping
Instructions
- 1
Whisk peanut butter, soy sauce, lime juice, sriracha, and coconut milk until smooth; thin with water if needed.
- 2
Season chicken strips with salt and pepper, then sauté in oil over high heat for 5-6 minutes until golden.
- 3
Toss hot chicken with half the peanut sauce to coat evenly.
- 4
Cook jasmine rice and fluff; steam or thaw edamame.
- 5
Build bowls with rice, peanut chicken, cabbage, carrots, edamame, and drizzle remaining sauce; top with crushed peanuts and cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Peanut butterAlmond butter or sunflower seed butter
Flavor differs slightly but works well
Chicken breastTofu or shrimp
Cook tofu until crispy; shrimp takes just 2-3 minutes
Tips & Storage
Pro Tips
Thin the peanut sauce with a splash of warm water if it gets too thick when refrigerated.
Swap chicken for baked tofu to make this bowl completely plant-based.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate bowls for up to 5 days. Keep peanut sauce in a separate container.
Reheating
Microwave for 2 minutes; add a splash of water to the peanut sauce to restore creaminess.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories510
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates52g
Fat40g
Fiber720mg
Sugar4g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use crunchy peanut butter?
- Yes, it adds extra texture to the sauce which many people prefer.
- Is this nut-free adaptable?
- Substitute sunflower seed butter for a nut-free version.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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