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Weeknight • Chicken

Speedy Thai Peanut Chicken Bowls

These vibrant bowls feature tender chicken and crisp veggies tossed in a creamy, savory peanut sauce over fluffy rice.

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

Craving takeout but want something healthier and homemade? These Speedy Thai Peanut Chicken Bowls are your new go-to! Packed with tender chicken, colorful veggies, and a seriously irresistible creamy peanut sauce, they come together faster than delivery. Get ready for a burst of Thai-inspired flavors in every satisfying bite!

Ingredients

Yield: 4 servings

For the Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp lime juice
  • 1 tsp grated fresh ginger
  • 1/2 tsp garlic powder
  • 1/4 - 1/2 tsp red pepper flakes (optional)
  • 1/4 cup warm water (or more, to thin)

For the Bowls

  • 1 tbsp olive oil or sesame oil
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 bell pepper (any color), thinly sliced
  • 1 cup shredded carrots
  • 1 cup chopped broccoli florets or snap peas
  • 4 cups cooked rice (white or brown), for serving
  • Optional garnishes: chopped peanuts, fresh cilantro, lime wedges

Preparation

  1. Step 1

    First, prepare your peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic powder, and red pepper flakes (if using). Slowly whisk in warm water, 1 tablespoon at a time, until the sauce reaches a pourable, creamy consistency. Set aside.

  2. Step 2

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

  3. Step 3

    Add bell pepper, shredded carrots, and broccoli florets (or snap peas) to the same skillet. Cook for 5-7 minutes, stirring frequently, until vegetables are tender-crisp. You want them cooked but still with a nice bite.

  4. Step 4

    Return the cooked chicken to the skillet with the vegetables. Pour about half to two-thirds of the peanut sauce over the chicken and veggies. Toss to coat everything evenly. Heat through for 1-2 minutes.

  5. Step 5

    Divide cooked rice among four bowls. Top with the peanut chicken and vegetable mixture. Drizzle with more peanut sauce if desired. Garnish with chopped peanuts, fresh cilantro, and lime wedges.

Tips

  • Prep your veggies and sauce while the rice cooks to make this meal come together even faster.
  • Adjust the red pepper flakes to your spice preference; omit for no heat, or add more for extra kick!
  • Leftover sauce can be stored in the fridge for up to a week and is great on salads, noodles, or wraps.

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