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Thai Peanut Chicken Bowls 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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/thai-peanut-chicken-bowls-recipe/