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Weeknight • Chicken

Speedy Saucy Peanut Chicken Bowls

Tender chicken and crisp veggies coated in a creamy, savory peanut sauce, served over rice for a vibrant and quick weeknight meal.

Prep
10 min
Cook
15 min
Servings
4
Level
Weeknight
Speedy Saucy Peanut Chicken Bowls

Craving takeout but want something homemade and healthier? These Speedy Saucy Peanut Chicken Bowls are your answer! Packed with tender chicken, colorful veggies, and an irresistible creamy peanut sauce, they come together in a flash. It's the perfect balance of savory, sweet, and a little bit spicy, making it a guaranteed family favorite!

Ingredients

Yield: 4 servings

Chicken & Veggies

  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 red bell pepper, thinly sliced
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • Cooked rice, for serving
  • Chopped peanuts, fresh cilantro, or green onions, for garnish (optional)

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp fresh lime juice
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup warm water (or more, to thin)

Preparation

  1. Step 1

    Prepare the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and 1/4 cup warm water until smooth and creamy. Add more water, a tablespoon at a time, until the sauce reaches your desired consistency. Set aside.

  2. Step 2

    Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

  3. Step 3

    Add the sliced red bell pepper and broccoli florets to the same skillet. Cook for 5-7 minutes, stirring frequently, until vegetables are tender-crisp. Stir in the shredded carrots and cook for another 1-2 minutes.

  4. Step 4

    Return the cooked chicken to the skillet with the vegetables. Pour about 3/4 of the prepared peanut sauce over the chicken and veggies. Toss well to coat everything evenly. Heat through for 1-2 minutes.

  5. Step 5

    Serve immediately over cooked rice. Drizzle with a little more peanut sauce if desired, and garnish with chopped peanuts, fresh cilantro, or green onions.

Tips

  • For a spicier kick, add a dash of sriracha to the peanut sauce.
  • Feel free to customize your veggies! Snap peas, mushrooms, or thinly sliced cabbage work great.
  • Make the peanut sauce ahead of time for even quicker prep.
  • If you prefer, you can use pre-cooked chicken or rotisserie chicken and just add it at the end to warm through.

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