Spicy Thai Peanut Chicken Bowl with Coconut Rice

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This Spicy Thai Peanut Chicken Bowl with Coconut Rice is packed with flavor and texture! Juicy chicken in a spicy peanut sauce pairs perfectly with rich coconut rice and fresh toppings for a satisfying meal

Contents show

Ingredients:

  • Thai Peanut Chicken:
    • 1 lb chicken breast, cut into bite-sized pieces
    • ⅓ cup creamy peanut butter
    • 2 tbsp soy sauce
    • 2 tbsp sriracha (adjust for heat preference)
    • 1 tbsp honey or brown sugar
    • 1 tbsp lime juice
    • 1 tsp ginger, grated
    • 2 cloves garlic, minced
    • ¼ cup water (to thin the sauce if needed)
    • ¼ cup crushed peanuts, for garnish
  • Coconut Rice:
    • 1 cup jasmine rice
    • 1 cup coconut milk
    • 1 cup water
    • Pinch of salt
  • Bowl Toppings:
    • 1 cup shredded carrots
    • 1 cup cucumber slices
    • ½ cup chopped scallions
    • Fresh cilantro, chopped
    • Lime wedges, for serving

 

this RECIPE

Instructions:

  1. Prepare Coconut Rice: In a saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender and creamy.
  2. Make the Thai Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, lime juice, ginger, and garlic. Add a bit of water to reach your desired consistency.
  3. Cook the Chicken: In a heated skillet over medium heat, add a splash of oil. Add the chicken and cook for 5-6 minutes until golden and cooked through. Pour the peanut sauce over the chicken, stirring to coat evenly. Let simmer for 2-3 minutes until slightly thickened.
  4. Assemble Bowls: In each bowl, layer coconut rice, Thai peanut chicken, shredded carrots, cucumber slices, and scallions. Garnish with crushed peanuts, fresh cilantro, and lime wedges.
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Notes:

  • For a lighter option, use cauliflower rice instead of coconut rice.
  • Add extra veggies like red bell pepper or snap peas for more crunch.
  • Adjust the spiciness by adding more or less sriracha to the peanut sauce.

Helpful Tips:

  • For Extra Creamy Coconut Rice: Use full-fat coconut milk and stir the rice halfway through cooking for a creamier texture.
  • Perfect Peanut Sauce Consistency: Adjust the thickness by adding water in small amounts until you reach your preferred sauce consistency.
  • Make It Spicier: Add a bit more sriracha or a pinch of crushed red pepper flakes if you like extra heat.
  • Prep in Advance: The peanut sauce and rice can be prepared ahead and stored in the fridge, saving time for a quick assembly later.

Substitutions and Variations:

  • Protein Alternatives: Swap the chicken with shrimp, tofu, or chickpeas for a plant-based or seafood option.
  • Nut-Free Option: Replace peanut butter with sunflower seed butter or tahini for a similar texture and flavor.
  • Low-Carb Version: Substitute coconut rice with cauliflower rice for a lighter, low-carb bowl.
  • Veggie Additions: Add fresh veggies like bell peppers, snap peas, or shredded cabbage for added crunch and nutrients.

Frequently Asked Questions:

  • Can I use crunchy peanut butter?
    Absolutely! Crunchy peanut butter adds texture to the sauce and works well with the recipe.
  • Is there a substitute for coconut milk in the rice?
    You can use almond milk or water for a lighter option, though it won’t be as creamy.
  • How should I store leftovers?
    Store the chicken, rice, and toppings in separate airtight containers. They keep well in the fridge for up to 3 days. Reheat the chicken and rice before serving.
  • What if I don’t like it too spicy?
    Reduce the sriracha in the sauce, or replace it with a mild chili sauce. You can also skip the sriracha altogether if you prefer no heat.
See also  Chicken and Broccoli Coconut Curry

Here are some similar recipes you might enjoy:

  1. Thai Peanut Chicken Stir Fry from FeelGoodFoodie: This stir-fry combines chicken with a rich peanut sauce and a variety of colorful vegetables, all served over rice. It’s a quick and healthy dinner option that’s full of Thai-inspired flavors.
  2. Thai Peanut Chicken Curry with Coconut Milk from Shuangy’s Kitchen Sink: This curry features chicken simmered in a creamy peanut and coconut milk sauce, infused with Thai spices. It’s a comforting dish that’s perfect for a cozy dinner.
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Spicy Thai Peanut Chicken Bowl with Coconut Rice

  • Author: Olivia
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Spicy Thai Peanut Chicken Bowl with Coconut Rice is packed with flavor and texture! Juicy chicken in a spicy peanut sauce pairs perfectly with rich coconut rice and fresh toppings for a satisfying meal

Ingredients

Scale
  • Thai Peanut Chicken:
    • 1 lb chicken breast, cut into bite-sized pieces
    • ⅓ cup creamy peanut butter
    • 2 tbsp soy sauce
    • 2 tbsp sriracha (adjust for heat preference)
    • 1 tbsp honey or brown sugar
    • 1 tbsp lime juice
    • 1 tsp ginger, grated
    • 2 cloves garlic, minced
    • ¼ cup water (to thin the sauce if needed)
    • ¼ cup crushed peanuts, for garnish
  • Coconut Rice:
    • 1 cup jasmine rice
    • 1 cup coconut milk
    • 1 cup water
    • Pinch of salt
  • Bowl Toppings:
    • 1 cup shredded carrots
    • 1 cup cucumber slices
    • ½ cup chopped scallions
    • Fresh cilantro, chopped
    • Lime wedges, for serving
See also  Feta and Cranberry Chickpea Salad with Lemon Vinaigrette Recipe

Instructions

  1. Prepare Coconut Rice: In a saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender and creamy.
  2. Make the Thai Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, lime juice, ginger, and garlic. Add a bit of water to reach your desired consistency.
  3. Cook the Chicken: In a heated skillet over medium heat, add a splash of oil. Add the chicken and cook for 5-6 minutes until golden and cooked through. Pour the peanut sauce over the chicken, stirring to coat evenly. Let simmer for 2-3 minutes until slightly thickened.
  4. Assemble Bowls: In each bowl, layer coconut rice, Thai peanut chicken, shredded carrots, cucumber slices, and scallions. Garnish with crushed peanuts, fresh cilantro, and lime wedges.

Notes

  • For a lighter option, use cauliflower rice instead of coconut rice.
  • Add extra veggies like red bell pepper or snap peas for more crunch.
  • Adjust the spiciness by adding more or less sriracha to the peanut sauce.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Thai-inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: ~520 kcal
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 70mg

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