Thai Peanut Chicken Bowls Recipe

Introduction

These Thai Peanut Chicken Bowls are a vibrant and flavorful meal perfect for busy weeknights. Featuring tender chicken in a creamy peanut sauce, fresh Thai-style slaw, and a bed of cauliflower rice, they offer a delicious balance of savory, tangy, and crunchy elements.

Ingredients

• 1 tbsp avocado oil
• 1 lb chicken breasts, diced
• Pinch of salt and pepper
• 4 cups cauliflower rice, to serve
• 1/2 cup peanuts, chopped, to serve
• For the Peanut Sauce:
  • 1/3 cup creamy peanut butter
  • 1/4 cup full fat canned coconut milk
  • 1/4 cup honey
  • 2 tbsp soy sauce or coconut aminos
  • 1 tbsp rice vinegar
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
• For the Thai Style Slaw:
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/2 tbsp soy sauce or coconut aminos
  • 2 cups cabbage, shredded
  • 1 cup carrot, shredded
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onion, chopped

Instructions

1. Step 1: Make the peanut sauce by whisking together peanut butter, coconut milk, honey, soy sauce, rice vinegar, minced garlic, and red pepper flakes until smooth. Add an extra splash of coconut milk if you prefer a thinner sauce. Set aside.
2. Step 2: Heat avocado oil in a large skillet over medium-high heat. Add the diced chicken, seasoning with a pinch of salt and pepper. Cook, turning regularly, for about 4-6 minutes until the chicken is nearly done.
3. Step 3: In the last couple of minutes, pour the peanut sauce over the chicken and simmer for 1-2 minutes until the chicken is fully cooked and the sauce thickens.
4. Step 4: Prepare the Thai slaw by whisking together olive oil, lime juice, honey, and soy sauce in a small bowl to create the dressing.
5. Step 5: In a large bowl, toss the shredded cabbage, shredded carrot, chopped cilantro, and green onion. Drizzle with the dressing and toss again to combine well.
6. Step 6: Serve the peanut chicken over cauliflower rice and top with the prepared slaw. Garnish with chopped peanuts for extra crunch.

Tips & Variations

• For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
• Add a squeeze of fresh lime juice over the finished dish for extra brightness.
• Swap cauliflower rice for jasmine or brown rice if you prefer a heartier base.
• If you like it spicier, increase the red pepper flakes or add a dash of sriracha to the peanut sauce.

Storage

Store any leftover chicken and peanut sauce in an airtight container in the refrigerator for up to 3 days. Keep the slaw separate to maintain its crispness. Reheat the chicken gently in a skillet or microwave, stirring occasionally. Add fresh slaw just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts for the garnish?

Yes, you can substitute peanuts with cashews or chopped almonds for a different flavor and texture.

Is this recipe suitable for meal prep?

Absolutely. The components hold up well when stored separately, making it easy to assemble fresh bowls throughout the week.

Thai Peanut Chicken Bowls Recipe

Print Recipe

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4.5 from 63 reviews

Thai Peanut Chicken Bowls combine tender sautéed chicken coated in a rich, creamy peanut sauce with a refreshing Thai-style slaw and light cauliflower rice, creating a flavorful and balanced meal perfect for a quick dinner.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken Bowls

• 1 tbsp avocado oil
• 1 lb chicken breasts, diced
• Pinch of salt and pepper
• 4 cups cauliflower rice, to serve
• 1/2 cup peanuts, chopped, to serve

Peanut Sauce

• 1/3 cup creamy peanut butter
• 1/4 cup full fat canned coconut milk
• 1/4 cup honey
• 2 tbsp soy sauce, or coconut aminos
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes

Thai Style Slaw

• 2 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tbsp soy sauce, or coconut aminos
• 2 cups cabbage, shredded
• 1 cup carrot, shredded
• 1/4 cup cilantro, chopped
• 1/4 cup green onion, chopped

Instructions

1. Make Peanut Sauce: Whisk together peanut butter, coconut milk, honey, soy sauce, rice vinegar, minced garlic, and red pepper flakes until smooth. Add a splash more coconut milk if you prefer a thinner consistency. The sauce will thicken when simmered with the chicken.
2. Cook Chicken: Heat a large skillet over medium-high heat and add the avocado oil. Once hot, add the diced chicken seasoned with salt and pepper. Cook for 4-6 minutes, stirring and flipping occasionally until the chicken is nearly cooked through. In the last 1-2 minutes, pour in the peanut sauce and simmer until the chicken is fully cooked and coated with the thickened sauce.
3. Prepare Slaw Dressing: In a small bowl, whisk together extra virgin olive oil, lime juice, honey, and soy sauce to create the slaw dressing.
4. Make Thai Style Slaw: In a large bowl, combine shredded cabbage, shredded carrot, chopped cilantro, and chopped green onion. Pour the dressing over the vegetables and toss well to evenly coat.
5. Serve: Place cauliflower rice as the base on serving plates. Top with the peanut chicken mixture, then add a generous portion of Thai-style slaw. Garnish with chopped peanuts for added crunch if desired.

Notes

• The peanut sauce can be adjusted for thickness by adding more coconut milk.
• Cauliflower rice keeps this dish low-carb and gluten-free.
• You can substitute chicken breasts with chicken thighs for a juicier option.
• To make it vegan, substitute chicken with tofu and use a plant-based peanut butter and soy sauce or tamari.
• The red pepper flakes add a subtle heat; adjust to your taste preference.
• Use coconut aminos as a soy-free alternative.

Keywords: Thai peanut chicken, peanut sauce, Thai slaw, cauliflower rice, healthy chicken bowl, gluten free dinner, low carb meal, quick dinner recipe