Description
Delicious Thai chicken bowls served with a creamy peanut sauce, fresh vegetables, and rice.
Ingredients
Scale
- 2 cups cooked chicken breast or thighs, grilled or shredded
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp lime juice
- 1 tbsp olive oil or sesame oil
- 2 cups cooked brown rice, jasmine rice, or quinoa
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 1 cup red cabbage, shredded
- 1 cup edamame, steamed or thawed
- 1 avocado, sliced
- 1/4 cup fresh cilantro or mint
- 1/4 cup crushed peanuts
- Lime wedges (for serving)
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2–4 tbsp warm water (to thin)
Instructions
- In a bowl, toss cooked chicken with soy sauce, garlic, ginger, lime juice, and oil. Grill or pan-cook if not already cooked, then slice or shred.
- Prepare rice or quinoa according to package directions.
- Whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, garlic, and ginger in a bowl. Slowly add warm water until desired consistency is reached.
- In each bowl, add a scoop of rice or quinoa as the base.
- Top with chicken, shredded carrots, cucumber, cabbage, edamame, and avocado slices in sections.
- Drizzle generously with peanut sauce.
- Garnish with crushed peanuts, fresh herbs, and lime wedges. Serve immediately or refrigerate components separately for later.
Notes
- For a vegetarian version, substitute chicken with tofu.
- This recipe can be meal-prepped for the week; keep components separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg