Description
Make satisfying Thai Peanut Chicken Crunch Bowls featuring tender chicken in a savory peanut sauce served over rice with fresh, crunchy toppings.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce or tamari
- 3 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup hot water, to thin sauce
- 3 cups cooked brown rice or quinoa (for base)
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped roasted peanuts (for crunch)
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- Prepare the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and red pepper flakes until smooth. Add hot water, one tablespoon at a time, until the sauce reaches your desired pouring consistency.
- Coat the chicken: Return the cooked chicken to the skillet. Pour about half of the peanut sauce over the chicken and toss gently to coat completely. Heat for 1 minute until the sauce is warm. Keep the remaining sauce for drizzling.
- Assemble the bowls: Divide the cooked rice or quinoa evenly among four serving bowls.
- Layer the components: Arrange the sauced chicken over the rice. Top each bowl with shredded carrots, sliced red cabbage, green onions, and cilantro.
- Finish and serve: Drizzle the remaining peanut sauce over the toppings. Sprinkle generously with toasted sesame seeds and chopped roasted peanuts for crunch. Serve immediately.
Notes
- For extra crunch, you can lightly pan-fry the chicken pieces in a little cornstarch coating before adding the sauce.
- Make the peanut sauce ahead of time; it stores well in the refrigerator for up to one week.
- If you prefer a sweeter sauce, increase the honey by one teaspoon.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 18
- Sodium: 550
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 6
- Protein: 42
- Cholesterol: 105