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Thai Peanut Chicken Bowl

A delightful dish combining tender chicken, fresh vegetables, and a creamy peanut sauce, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, diced Great source of protein
  • 2 tablespoons vegetable oil For cooking
  • 1 cup broccoli florets Add nutrition and crunch
  • 1 cup snap peas For added sweetness
  • 1 bell pepper sliced Any color works well
  • 1 cup cooked rice or quinoa As a base for the bowl
Peanut Sauce Ingredients
  • 1/2 cup peanut butter The main flavor component
  • 1/4 cup soy sauce For salt and umami
  • 2 tablespoons honey or maple syrup For sweetness
  • 1 tablespoon rice vinegar Adds acidity
  • 2 cloves garlic, minced For flavor
  • 1 teaspoon ginger, minced For a fresh kick
  • Salt and pepper to taste Adjust as needed
Garnishes
  • Chopped peanuts For garnish
  • Green onions, sliced For added freshness

Method
 

Cooking Chicken
  1. In a large skillet, heat vegetable oil over medium heat.
  2. Add diced chicken and cook until golden brown and cooked through, about 5-7 minutes.
Adding Vegetables
  1. Add bell pepper, broccoli, and snap peas to the skillet and stir-fry for an additional 3-5 minutes until vegetables are tender-crisp.
Making Peanut Sauce
  1. In a separate bowl, whisk together peanut butter, soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and ginger until smooth.
  2. Add a little water if it’s too thick.
Combining and Serving
  1. Pour the peanut sauce over the chicken and vegetables, stirring until everything is evenly coated and heated through.
  2. Serve the chicken and vegetable mixture over cooked rice or quinoa.
  3. Garnish with chopped peanuts and green onions.

Notes

To store leftovers, keep in an airtight container for up to 3-4 days. Reheat before serving.