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!
- Author: sarra
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Chicken Dinner
- Method: Baking
- Cuisine: Thai
- Diet: Low Fat
- 2 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha sauce
- 1½ lbs boneless, skinless chicken breasts
- 1½ cups jasmine or white rice
- 6–8 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
- 1–2 tablespoons hot water
- 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.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Remove chicken from marinade and place on the prepared baking sheet.
- 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.
- Meanwhile, cook the jasmine rice according to package instructions.
- 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.
- 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
- Serving Size: 1 serving
- Calories: 423 kcal
- Sugar: 10 g
- Sodium: 354 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 73 mg
Keywords: Thai Chicken Bowls, peanut sauce, healthy dinner, easy weeknight meal, baked chicken bowl