If you’re craving something that’s bold, comforting, and surprisingly easy to make, the Thai Peanut Chicken Bowl is about to become your new favorite weeknight dinner. This dish brings together tender chicken, fluffy rice, crisp vegetables, and a creamy, savory-sweet peanut sauce that tastes like it came straight from your favorite Thai restaurant — but with total control over freshness and ingredients.

What makes this bowl so special is balance. You get protein from the chicken, fiber from the veggies, healthy fats from the peanut butter, and satisfying carbs from the rice. It’s wholesome, filling, and wildly flavorful.

Whether you’re meal-prepping for the week, feeding a hungry family, or just treating yourself to something delicious, this Thai Peanut Chicken Bowl hits every mark.

Why You’ll Love This Thai Peanut Chicken Bowl

• Packed with bold Thai-inspired flavors
• Easy to customize with your favorite veggies
• Great for meal prep and leftovers
• Naturally dairy-free
• Ready in under 40 minutes

This is one of those recipes that feels indulgent but fuels your body at the same time.

Ingredients

For the Chicken & Bowl:

2 large boneless, skinless chicken breasts, sliced
2 cups cooked jasmine or basmati rice
1 cup shredded carrots
1 cup sliced cucumber
½ cup red bell pepper, thinly sliced
¼ cup chopped cilantro
¼ cup chopped roasted peanuts
1 tablespoon olive oil
Salt & black pepper to taste

For the Thai Peanut Sauce:

½ cup creamy peanut butter
3 tablespoons soy sauce or tamari
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar or lime juice
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
2 cloves garlic, minced
¼–½ cup warm water (to thin)

Instructions

Cook rice according to package directions and set aside.
Season sliced chicken with salt and pepper.
Heat olive oil in a skillet over medium heat. Add chicken and cook 5–7 minutes until golden and fully cooked. Remove from heat.
In a bowl, whisk together peanut butter, soy sauce, honey, vinegar, sesame oil, ginger, garlic, and warm water until smooth.
Pour half the sauce over the cooked chicken and toss to coat.
Assemble bowls: start with rice, then chicken, carrots, cucumber, and bell pepper.
Drizzle remaining peanut sauce over the top.
Garnish with cilantro and chopped peanuts. Serve warm.

Tips for the Best Peanut Chicken Bowl

• Use warm water in the sauce to make it silky smooth.
• Don’t overcook the chicken — juicy is key.
• Add chili garlic sauce if you like heat.

Variations

• Vegetarian: Swap chicken for tofu or roasted chickpeas
• Low-Carb: Use cauliflower rice
• Spicy: Add sriracha to the sauce

Meal Prep & Storage

Store in airtight containers for up to 4 days. Keep sauce separate for best texture.

Cultural Inspiration

Thai cuisine is famous for its balance of salty, sweet, sour, and spicy. This bowl honors that harmony with every bite.