This Thai Peanut Chicken Bowl is a vibrant, textural masterpiece that balances creamy, savory, sweet, and tangy flavors. It comes together quickly for a satisfying meal that feels both restaurant-quality and nourishing. The star is an incredible homemade peanut sauce that ties everything together.

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Why You’ll Love This Thai Peanut Chicken Bowl

• Flavor explosion: Rich peanut sauce, savory chicken, fresh veggies, and zesty lime create a perfect bite.
• Versatile & forgiving: Easily swap veggies or herbs based on what you have available.
• Life-changing sauce: Simple homemade peanut sauce beats store-bought every time.
• Restaurant-quality at home: Impressive, colorful bowls perfect for weeknights or guests.

Ingredients & Tools

For the Chicken & Marinade:

• 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced

For the Peanut Sauce:

• 60 g smooth, natural peanut butter
• 3 tbsp soy sauce (or tamari)
• 2 tbsp lime juice (from about 1 lime)
• 1 tbsp maple syrup or honey
• 1 tbsp Sriracha or similar chili garlic sauce (adjust to taste)
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 60-80 ml warm water, to thin

For the Bowls:

• 200 g jasmine or brown rice, cooked
• 1 large cucumber, thinly sliced or spiralized
• 1 large carrot, julienned or grated
• 100 g red cabbage, thinly sliced
• 2 spring onions, thinly sliced
• Handful fresh cilantro and/or mint leaves
• Lime wedges and crushed peanuts for serving

Tools: A good skillet or wok, a medium mixing bowl, a small whisk or fork, and a microplane or fine grater for the ginger and garlic.

Notes: Don’t be intimidated by the list—a lot of these are pantry staples. The quality of your peanut butter really matters here; a natural one with just peanuts and salt will give you the best, purest flavor without any weird additives.

Nutrition (per serving)

Serves: 4 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Get your mise en place ready. This dish comes together quickly once you start cooking. Having all your veggies chopped, your sauce mixed, and your chicken marinated will make the process smooth and enjoyable, not stressful.
• What’s the best peanut butter to use? I really recommend a natural, runny peanut butter that only contains peanuts and maybe salt. The oil-separating kind is perfect. Avoid the heavily processed, sweetened varieties as they can make the sauce cloying and throw off the savory balance.
• Can I make it ahead of time? Absolutely! You can cook the chicken and make the sauce up to 3 days in advance. Store them separately in the fridge. The veggies are best chopped fresh, but you can prep them a day ahead if you store them in airtight containers.
• Is the spice level adjustable? Of course! The Sriracha in the sauce is completely to taste. Start with a teaspoon if you’re sensitive to heat, or leave it out entirely and offer it at the table for everyone to customize their own bowl.

How to Make Thai Peanut Chicken Bowl

Storage & Freshness Guide

• Fridge: Store components separately for up to 4 days. Chicken and sauce can be combined; veggies stay crisp in airtight containers.
• Freezer: Freeze sauced chicken for up to 3 months. Thaw in fridge before reheating.
• Reviving: Gently reheat chicken with a splash of water. Assemble with fresh rice and cold veggies.

Serving Suggestions

Complementary Dishes

• Fresh Summer Rolls — The cool, soft rice paper wrappers filled with herbs and shrimp are a fantastic textural contrast to the bowl and continue the Southeast Asian theme beautifully.
• A Simple Green Papaya Salad — Its sharp, spicy, and sour profile cuts through the richness of the peanut sauce, cleansing the palate between bites and making the whole meal feel even more authentic.
• Edamame with Sea Salt — An incredibly easy starter that everyone can nibble on while you put the finishing touches on the bowls. They’re fun to eat and add a pop of green.

Drinks

• A Crisp, Hoppy IPA — The bitterness of the hops stands up wonderfully to the sweet and savory notes of the peanut sauce, while the carbonation helps cut through the creaminess.
• Thai Iced Tea — For the ultimate immersive experience, the sweet, creamy, and spiced flavor of this classic drink is a match made in heaven with the bold flavors of the bowl.
• Off-Dry Riesling — A slightly sweet white wine with bright acidity complements the spice and peanut flavors perfectly without overpowering them.

Something Sweet

• Mango with Sticky Rice — It’s the classic Thai dessert for a reason. The sweet, creamy coconut rice and ripe, juicy mango are the perfect, refreshing endnote to this meal.
• Coconut Ice Cream — A simple scoop of rich, creamy coconut ice cream is incredibly satisfying and continues the tropical vibe without requiring any baking.
• Lychee Sorbet — Light, floral, and refreshing, a lychee sorbet is a palate-cleansing dream that feels sophisticated and ends the meal on a bright, clean note.

Top Mistakes to Avoid

• Mistake: Using the wrong peanut butter. As mentioned, a sweetened, stabilized peanut butter will not only make your sauce too sweet, but it also won’t emulsify properly with the other liquids, leaving you with a grainy, split sauce.
• Mistake: Overcooking the chicken. Since the chicken is cut into small pieces, it cooks quite fast. Overcooking will make it dry and tough. Cook it just until it’s no longer pink in the center for the most tender, juicy result.
• Mistake: Skipping the fresh ginger and garlic. The pre-minced jars just don’t deliver the same vibrant, pungent flavor. Freshly grated ginger and minced garlic are non-negotiable for that authentic, aromatic punch.
• Mistake: Not thinning the sauce enough. The sauce will thicken as it sits and when it hits the warm chicken. If you make it too thick to begin with, it will become gloppy. It should be easily pourable—like a heavy cream consistency.

Expert Tips

• Tip: Double the sauce recipe. Honestly, you’ll thank me later. This peanut sauce is magical on everything—as a salad dressing, a dip for spring rolls, drizzled over grilled vegetables, or even as a sandwich spread. Make a big batch and keep it in a jar in the fridge for up to a week.
• Tip: Toast your own peanuts. For the garnish, take raw peanuts and toast them in a dry skillet over medium heat for a few minutes until fragrant and lightly browned. Let them cool, then crush them. The flavor is infinitely better than pre-roasted ones.
• Tip: Use a microplane for the ginger. This little tool is a game-changer. It grates the ginger into a fine pulp, including all the fibrous juice, which integrates seamlessly into your marinade and sauce without any stringy bits.
• Tip: Let everyone build their own bowl. For a fun, interactive meal (especially with kids or guests), set up a “bowl bar” with all the components—rice, chicken, all the veggies, extra sauces, and garnishes—and let everyone assemble their own masterpiece.

FAQs

Can I make this vegetarian or vegan?
Absolutely! For a vegetarian version, swap the chicken for extra-firm tofu or tempeh. Press the tofu well to remove water, then cube and marinate/cook it the same way. For vegan, ensure your soy sauce is vegan-friendly (most are) and use maple syrup instead of honey. The peanut sauce is naturally vegan with those small adjustments, making it a wonderfully adaptable recipe.

How do I store and reheat leftovers?
Store the components separately if possible. The chicken and sauce can be combined and kept in an airtight container for 3-4 days. The fresh veggies are best stored separately to maintain their crunch. To reheat, gently warm the chicken and sauce in a microwave or skillet, adding a splash of water if the sauce has thickened too much. Assemble with the cold veggies and fresh rice.

My peanut sauce is too thick/thin. How can I fix it?
Too thick? Simply whisk in more warm water, a tablespoon at a time, until it reaches your desired consistency. Too thin? This is trickier, but you can whisk in a little more peanut butter to thicken it up, or let it sit for a bit—it will often thicken on its own as the peanut butter absorbs the liquid.

Can I use a different nut or seed butter?
You can, though the flavor profile will change. Almond butter works quite well for a similar texture. For a nut-free version, sunflower seed butter is a great alternative—just be aware it can react with the baking soda in some ingredients and turn a slight green color, which is harmless but surprising! Tahini can also work but will give a more savory, sesame-forward flavor.

Is this dish gluten-free?
It can be very easily! Just make sure to use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Double-check that your Sriracha or chili sauce is also gluten-free, as some brands may use additives that contain gluten. All the other ingredients are naturally gluten-free.