Description
This vibrant Thai Chicken Bowl recipe combines tender, marinated and oven-baked chicken breasts with fragrant Jasmine rice and a crisp mix of shredded cabbage and carrots. Topped with fresh cilantro, crunchy peanuts, and a creamy, tangy peanut sauce, it offers a perfect balance of sweet, savory, and spicy flavors in a wholesome, easy-to-make bowl.
Ingredients
Scale
Chicken Marinade:
- 2 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha sauce
- 1 ½ lbs chicken breasts, boneless and skinless
For the Bowls:
- 1 ½ cups rice, Jasmine or white
- 6-8 cups shredded cabbage
- 2 carrots, shredded or grated
- ¼ cup cilantro, chopped
- 2 tablespoons peanuts, chopped (optional)
Peanut Sauce:
- ⅓ cup peanut butter
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce, or coconut aminos
- 1 garlic clove, grated
- 1 teaspoon Sriracha sauce
- 1–2 tablespoons hot water
Instructions
- Marinate the Chicken: In a large bowl, whisk together the sesame oil, soy sauce, and Sriracha sauce. Add the chicken breasts and toss thoroughly to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight for deeper flavor infusion.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Bake the Chicken: Place the marinated chicken breasts onto the prepared baking sheet, discarding the remaining marinade. Bake in the preheated oven for about 20 minutes or until the internal temperature reaches 165°F (74°C). Once done, remove from the oven and allow the chicken to rest for 5 minutes before slicing to retain juices.
- Cook the Rice: While the chicken is baking, prepare the Jasmine rice following the package instructions to ensure fluffy and perfectly cooked grains.
- Make the Peanut Sauce: In a medium bowl, combine peanut butter, honey, lime juice, soy sauce, grated garlic, and Sriracha sauce. Add 1 tablespoon of hot water and whisk until smooth. Adjust consistency by adding 1 to 2 more tablespoons of hot water as needed to reach your desired thickness.
- Assemble the Bowls: Layer cooked rice at the base of each bowl, top generously with sliced chicken breasts, shredded cabbage, shredded carrots, chopped cilantro, and optional chopped peanuts. Drizzle the peanut sauce over everything just before serving for a delicious finishing touch.
Notes
- Marinate chicken overnight for best flavor.
- Use low-sodium soy sauce to control salt levels.
- Substitute peanut butter with almond butter for a different nutty flavor.
- Add extra Sriracha for more heat if desired.
- To keep peanuts crunchy, add them just before serving.
- Cook rice with broth instead of water for added flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 19 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
