Spicy Thai Peanut Chicken Bowl
A simple, comforting Spicy Thai Peanut Chicken Bowl with tender chicken, crunchy vegetables, and a creamy, spicy peanut sauce served over warm rice.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup uncooked jasmine rice, rinsed
- 2 cups water for cooking the rice
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced cucumber
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped fresh cilantro
- 1/3 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tbsp sriracha or other hot chili sauce
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup warm water for thinning the sauce
Instructions
- Rinse the jasmine rice under cold water until the water runs mostly clear.
- Add the rinsed jasmine rice and the 2 cups of water to a medium saucepan and bring to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for about 12 to 15 minutes, or until the rice is tender and the water is absorbed.
- Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes, then fluff it gently with a fork.
- While the rice cooks, prepare the peanut sauce by adding the creamy peanut butter, soy sauce, lime juice, honey, sriracha, grated fresh ginger, minced garlic, and warm water to a medium bowl.
- Whisk the sauce ingredients together until smooth and creamy, adding a little more warm water if needed to reach a pourable consistency, then set aside.
- Pat the chicken pieces dry with paper towels, then season them evenly with the salt and black pepper.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
- Add the seasoned chicken pieces to the hot skillet in an even layer and cook for 6 to 8 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
- Reduce the heat to medium, pour about half of the peanut sauce over the cooked chicken in the skillet, and stir to coat the chicken evenly, letting it warm through for 1 to 2 minutes, then remove from the heat.
- Prepare the vegetable toppings by placing the shredded carrots, thinly sliced red bell pepper, and thinly sliced cucumber in separate small bowls so they are ready for assembly.
- To assemble the Spicy Thai Peanut Chicken Bowl, divide the warm jasmine rice evenly among four serving bowls.
- Top each bowl of rice with a portion of the peanut-coated chicken, arranging it slightly to one side.
- Add small piles of shredded carrots, sliced red bell pepper, and sliced cucumber around the chicken in each bowl.
- Drizzle some of the remaining peanut sauce over the vegetables and chicken in each bowl.
- Sprinkle each bowl with chopped roasted peanuts and chopped fresh cilantro just before serving.