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Thai Chicken Bowl

Baked chicken, crunchy veggies, and rice make these Thai Chicken Bowls with peanut sauce; an easy & healthy 30-minute swap for take-out food!

Ingredients

Scale
  • 2 tablespoons sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Sriracha sauce
  • lbs boneless, skinless chicken breasts
  • 1½ cups jasmine or white rice
  • 68 cups shredded cabbage
  • 2 carrots, shredded or grated
  • ¼ cup cilantro, chopped
  • 2 tablespoons peanuts, chopped (optional)
  • ⅓ cup peanut butter
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1 tablespoon soy sauce or coconut aminos
  • 1 garlic clove, grated
  • 1 teaspoon Sriracha sauce
  • 12 tablespoons hot water

Instructions

  1. In a large bowl, whisk together sesame oil, soy sauce, and Sriracha sauce. Add chicken breasts, toss to coat, cover, and refrigerate for 30 minutes or overnight.
  2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Remove chicken from marinade and place on the prepared baking sheet.
  4. Bake for 20 minutes or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes, then slice.
  5. Meanwhile, cook the jasmine rice according to package instructions.
  6. Make the peanut sauce by combining peanut butter, honey, lime juice, soy sauce, grated garlic, and Sriracha in a bowl. Whisk in 1–2 tablespoons hot water until smooth.
  7. Assemble bowls by layering rice, sliced chicken, cabbage, carrots, cilantro, and peanuts (if using). Drizzle with peanut sauce and serve.

Notes

  • Marinate chicken at least 30 minutes or up to overnight for deeper flavor.
  • Peanut sauce can be made up to 7 days ahead and stored in the refrigerator.
  • Swap the protein for shrimp, tofu, or turkey for variety.
  • Use cauliflower rice for a low-carb option.
  • Replace peanut butter with almond or sunflower butter to make peanut-free.

Nutrition

Keywords: Thai Chicken Bowls, peanut sauce, healthy dinner, easy weeknight meal, baked chicken bowl