Description
A flavorful Thai Peanut Chicken Bowl featuring tender chicken, crisp vegetables, and a creamy homemade peanut sauce served over jasmine rice, perfect for a quick and healthy weeknight dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 2 cups cooked jasmine rice
- ¼ cup chopped green onions
- 2 tablespoons chopped peanuts
- Fresh cilantro for garnish
- Lime wedges for serving
Thai Peanut Sauce
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional for heat)
- ¼ cup warm water (to thin)
- 1 garlic clove, minced
- ½ teaspoon ground ginger
Instructions
- Prepare the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, warm water, minced garlic, and ground ginger until smooth. Adjust the consistency by adding more warm water if needed. Set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, lightly season with salt and pepper, and cook for 6–8 minutes until browned and fully cooked.
- Sauté Vegetables: Add sliced red bell pepper and shredded carrots to the skillet. Sauté for 2–3 minutes, allowing the vegetables to become slightly tender yet still crisp.
- Combine with Sauce: Pour the prepared peanut sauce over the chicken and vegetables in the skillet. Stir to coat everything evenly, then reduce heat to low and simmer for 2–3 minutes to heat through and meld flavors.
- Assemble the Bowl: Divide the cooked jasmine rice among serving bowls. Spoon the peanut chicken and vegetable mixture on top. Garnish with chopped green onions, chopped peanuts, fresh cilantro, and serve with lime wedges on the side.
Notes
- Substitute brown rice, cauliflower rice, or noodles for jasmine rice to vary the base.
- Add extra vegetables such as broccoli or snap peas for more nutrition and color.
- For a vegetarian version, replace chicken with firm tofu.
