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Thai Peanut Chicken Bowls Recipe

Thai Peanut Chicken Bowls Recipe
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★★★★★

4.7 from 14 reviews

Thai Peanut Chicken Bowls feature tender slices of chicken breast stir-fried with fresh broccoli, red bell pepper, and carrots, tossed in a creamy, tangy peanut sauce, and served over a wholesome base of brown rice or quinoa. This vibrant, flavorful dish offers a perfect balance of savory, sweet, and spicy elements, making it an easy yet impressive meal for any day.

Ingredients

Scale

Protein and Vegetables

  • 1 lb boneless, skinless chicken breast, sliced
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 carrot, julienned

Sauce

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha (adjust to taste)
  • 2–4 tablespoons water (to adjust sauce consistency)

Other Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • Salt and pepper, to taste
  • 1 cup cooked brown rice or quinoa (for base)
  • Chopped peanuts and fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Base: Cook brown rice or quinoa according to package instructions until tender and fluffy. Set aside and keep warm for serving.
  2. Make the Peanut Sauce: In a medium bowl, whisk together creamy peanut butter, soy sauce, lime juice, honey or maple syrup, and sriracha until smooth. Add water gradually to reach your desired sauce consistency.
  3. Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Season the sliced chicken breast with salt and pepper, then add to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
  4. Add Garlic and Vegetables: Add minced garlic, broccoli florets, sliced red bell pepper, and julienned carrot to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender yet crisp.
  5. Combine with Sauce: Pour the prepared peanut sauce over the chicken and vegetables in the skillet. Toss everything together so it is evenly coated. Continue cooking for 2-3 minutes to allow the flavors to meld.
  6. Assemble the Bowls: Spoon the cooked brown rice or quinoa into serving bowls. Top with the peanut chicken and vegetable mixture evenly.
  7. Garnish: Sprinkle chopped peanuts and fresh cilantro over the bowls if desired. Serve immediately while warm and enjoy your flavorful Thai Peanut Chicken Bowls.

Notes

  • You can substitute tofu or shrimp for chicken to make it vegetarian or pescatarian.
  • Adjust spiciness by varying the amount of sriracha or omitting it entirely for a milder dish.
  • Use tamari instead of soy sauce for a gluten-free option.
  • The peanut sauce can be made ahead and stored in the fridge for up to 3 days.
  • Add a squeeze of fresh lime juice before serving for extra brightness.
  • Leftover bowls can be stored in the refrigerator for up to 2 days and reheated gently.

Nutrition

Keywords: Thai Peanut Chicken Bowls, Thai chicken recipe, peanut sauce chicken, stir-fry chicken bowl, healthy Thai dinner, quick Thai meal, brown rice chicken bowl

Find it online: https://cheflenacooks.com/thai-peanut-chicken-bowls-recipe/