Thai Chicken Bowl

This Thai Chicken Bowl is a harmonious blend of tender marinated chicken, fragrant jasmine rice, crisp vegetables and a creamy peanut sauce. Vibrant, flavorful and easy to assemble, it makes a perfect weeknight dinner or a convenient meal-prep option.

Why You’ll Love This Recipe

• Flavor balance: The combination of savory chicken, tangy peanut sauce and fresh vegetables delivers layers of taste.

• Quick prep: Minimal active preparation makes it ideal for busy evenings.

• Customizable: Easily adjust proteins, vegetables or spice level to suit your preferences.

• Meal-prep friendly: Holds up well in the refrigerator and can be assembled ahead of time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken Marinade

• 2 tablespoons sesame oil

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon Sriracha sauce (or other chili paste)

• 1½ pounds boneless, skinless chicken breasts

Bowls

• 1½ cups jasmine rice (white or brown)

• 6 cups shredded cabbage

• 2 carrots, shredded or grated

• ¼ cup chopped cilantro

• 2 tablespoons chopped peanuts (optional garnish)

Peanut Sauce

• ⅓ cup creamy peanut butter

• 2 tablespoons honey or maple syrup

• 1 tablespoon fresh lime juice

• 1 tablespoon soy sauce or coconut aminos

• 1 garlic clove, finely grated

• 1 teaspoon Sriracha sauce (adjust to taste)

• 1–2 tablespoons warm water (to thin)

directions

1. Marinate the chicken.
   In a bowl, whisk sesame oil, soy sauce and Sriracha. Add chicken breasts, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

2. Bake or grill the chicken.
   Preheat the oven to 425 °F (220 °C) or heat a grill to medium-high. Remove chicken from marinade and place on a baking sheet or grill grates. Discard excess marinade. Cook until internal temperature reaches 165 °F (74 °C), about 20–25 minutes in the oven or 6–8 minutes per side on the grill. Let rest for 5 minutes, then slice thinly.

3. Cook the rice.
   Prepare jasmine rice according to package instructions, fluffing with a fork when done.

4. Make the peanut sauce.
   In a small bowl, combine peanut butter, honey, lime juice, soy sauce, grated garlic and Sriracha. Whisk in warm water, one tablespoon at a time, until smooth and pourable.

5. Assemble the bowls.
   Divide rice among serving bowls. Top with sliced chicken, shredded cabbage and carrots. Drizzle generously with peanut sauce and garnish with cilantro and peanuts.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Marinating time: 30 minutes (minimum)

• Cook time: 25 minutes

• Total time: 1 hour 5 minutes

Variations

• Alternate protein: Substitute shrimp, firm tofu or turkey slices.

• Low-carb option: Use cauliflower rice in place of jasmine rice.

• Nut-free version: Swap peanut butter for sunflower seed butter or almond butter.

• Spice level: Increase Sriracha or add red pepper flakes for extra heat.

• Noodle bowl: Replace rice with rice noodles or soba for a Pad Thai–style twist.

storage/reheating

Store leftover components in separate airtight containers. Refrigerate at or below 40 °F (4 °C) for up to 3–4 days. To reheat, warm chicken and rice gently in the microwave or on the stovetop, ensuring the chicken reaches at least 165 °F (74 °C). For longer storage, freeze chicken and rice separately for up to 2 months; thaw in the refrigerator before reheating.

FAQs

How long should I marinate the chicken for best results?

Marinate the chicken for at least 30 minutes. For deeper flavor infusion, marinate up to 8 hours in the refrigerator.

Can I use brown rice instead of jasmine rice?

Yes. Brown rice will add a nuttier taste and extra fibre; just extend the cooking time according to the package directions.

Is it possible to prepare this recipe in advance?

Absolutely. You can marinate the chicken and make the peanut sauce up to 24 hours ahead. Store each component separately and assemble just before serving.

How can I make the bowl spicier?

Increase the amount of Sriracha in both the marinade and the peanut sauce, or sprinkle red pepper flakes over the finished bowl.

What is the best way to reheat leftovers?

Reheat in short intervals in the microwave, stirring between cycles, or warm gently on the stovetop with a splash of water to prevent drying out.

Can I freeze the assembled bowls?

It’s best to freeze the rice and chicken separately. Reheat each component fully before assembling the bowl to preserve texture.

How do I keep the vegetables crisp?

Store shredded cabbage and carrots in a sealed container with a paper towel to absorb excess moisture. Add them to the bowl just before serving.

What can I use if I don’t have Sriracha?

Substitute with sambal oelek, gochujang or any chili garlic sauce you have on hand.

Are there vegetarian alternatives?

Yes. Replace chicken with grilled tofu, tempeh or roasted chickpeas for a plant-based version.

What side dishes pair well with this bowl?

A light Asian cucumber salad, spring rolls or steamed edamame complement the flavours and round out the meal.

Conclusion

This Thai Chicken Bowl brings together a delightful medley of textures and tastes in a straightforward, versatile format. Whether enjoyed fresh or prepped in advance, its vibrant ingredients and easy assembly ensure it will become a go-to solution for delicious, stress-free dining.