Thai Chicken Bowls with Peanut Sauce Recipe

If you’re craving something fresh, flavorful, and easy to make any night of the week, you’re going to adore my Thai Chicken Bowls with Peanut Sauce Recipe. I absolutely love how this dish brings together tender baked chicken, fragrant jasmine rice, crisp veggies, and the creamiest, tangiest peanut sauce that ties everything together beautifully. When I first tried this combo, my family went crazy for it—and I bet you’ll find yourself making it again and again too.

this Recipe

Ingredients You’ll Need

The combination of ingredients here is simple but so effective—each plays a role in building that irresistible Thai flavor profile. Shopping tip: pick fresh, crisp cabbage and good quality peanut butter for the best sauce texture.

• Sesame oil: Adds a gorgeous nutty aroma to the marinade, so don’t skip it if you can help it.
• Low-sodium soy sauce: Keeps the saltiness in check while providing umami depth.
• Sriracha sauce: Brings a gentle heat that wakes up the whole bowl—adjust to your spice preference.
• Chicken breasts: I find these cook up tender and juicy when baked; boneless skinless works best.
• Jasmine or white rice: The fluffy base for the bowls; jasmine really elevates the dish with its fragrant aroma.
• Shredded cabbage: Gives a delightful crunch and freshness that balances the rich peanut sauce.
• Carrots: Their natural sweetness complements the savory chicken beautifully.
• Cilantro: Freshness in every bite—don’t be shy with this herb!
• Peanuts (optional): Chopped for extra crunch and that classic Thai touch.
• Peanut butter: The heart of the sauce—use natural or creamy style depending on your texture preference.
• Honey: Adds sweet balance to the spicy and tangy sauce.
• Fresh lime juice: Brightens the peanut sauce with an essential tangy zing.
• Garlic clove: Grated for that subtle sharpness that rounds out the sauce.

Variations

One of the fun things about this Thai Chicken Bowls with Peanut Sauce Recipe is how adaptable it is. I love swapping out cabbage for kale or adding snap peas when they’re in season—feel free to make it your own!

• Vegetarian: Replace chicken with baked tofu or tempeh; the peanut sauce is just as fantastic here.
• Spice Level: If you like it milder, reduce or omit the Sriracha; for more kick, add chili flakes or fresh chopped chilies.
• Nut-Free: Use sunflower seed butter or tahini instead of peanut butter for the sauce to keep it allergy friendly.
• Grain Swap: Try brown rice, quinoa, or cauliflower rice for a healthier or lower-carb option.

How to Make Thai Chicken Bowls with Peanut Sauce Recipe

Step 1: Marinate Your Chicken to Build Flavor

Start by whisking together sesame oil, soy sauce, and Sriracha in a large bowl. I discovered this simple marinade packs so much flavor without being complicated—just toss in the chicken breasts and let them soak up all those spices. Cover and refrigerate for at least 30 minutes, though I like letting it chill overnight for a deeper flavor punch.

Step 2: Bake the Chicken to Juicy Perfection

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. Place the marinated chicken on the sheet and bake for about 20 minutes, or until it reaches 165°F internally. Pro tip: Let the chicken rest for 5 minutes before slicing to keep it juicy—rushed slicing is a common mistake I’ve learned to avoid!

Step 3: Prepare Rice and Shred Veggies

While the chicken bakes, cook your jasmine rice according to the package instructions. Meanwhile, shred your cabbage and carrots—this is where the texture magic happens. Fresh chopped cilantro is also ready to go here.

Step 4: Whip Up That Irresistible Peanut Sauce

In a medium bowl, combine peanut butter, honey, lime juice, soy sauce, grated garlic, and Sriracha. Add hot water a tablespoon at a time until your sauce reaches a smooth, drizzling consistency. I like to start with less water to keep it thick but flexible—perfect for drizzling without overpowering the bowl.

Step 5: Assemble Your Bowls and Dig In!

Layer the rice as the base, top with sliced baked chicken, then mound on shredded cabbage and carrots. Sprinkle with cilantro and chopped peanuts if you like that extra crunch. Drizzle generously with the peanut sauce and serve immediately. You’ll find this bowl hits every craving—from savory to sweet to spicy and fresh.

How to Serve Thai Chicken Bowls with Peanut Sauce Recipe

Garnishes

My go-to garnishes are always extra chopped peanuts and a sprinkle of fresh cilantro for that vibrant green pop. Sometimes I add thinly sliced green onions or a wedge of lime on the side just for a touch of brightness and crunch.

Side Dishes

I like pairing these bowls with simple sides like steamed edamame or a crisp cucumber salad dressed with rice vinegar and a dash of sesame seeds—it keeps the plate balanced without overwhelming the beautiful flavors of the bowl itself.

Creative Ways to Present

For a casual gathering, I love serving the components buffet-style so everyone can build their own bowls with all the fixings laid out. For a dinner party, plating the bowls with some edible flowers or extra lime wedges makes it feel special and festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. I like to keep the peanut sauce separate if possible so the veggies don’t get soggy, which helps preserve freshness and texture.

Freezing

I don’t usually freeze the whole bowl assembled because the fresh veggies lose their crunch. But cooked chicken and rice freeze really well—just thaw in the fridge and add fresh veggies and peanut sauce when ready to eat.

Reheating

When reheating leftovers, I gently warm chicken and rice in the microwave or on the stovetop, then add fresh shredded cabbage, carrots, and sauce afterward so everything tastes just like freshly made.

FAQs

Final Thoughts

All in all, this Thai Chicken Bowls with Peanut Sauce Recipe is one of those meals I keep returning to because it’s delicious, wholesome, and flexible enough for any season or occasion. Cooking it always feels like a treat, and the leftovers still taste fantastic. I hope you enjoy making and sharing it as much as I do—trust me, once you try this peanut sauce, it might just become your new favorite weeknight go-to!

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