Description
These Thai Peanut Chicken Bowls are about to become your new weeknight obsession – they’re ready in under 30 minutes but taste like you spent all day in the kitchen.
Ingredients
Scale
- ⅓ cup creamy peanut butter (unsweetened)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons Sriracha
- 2–3 tablespoons warm water
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups broccoli florets
- 3 cups cooked jasmine or brown rice
- ¼ cup green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons chopped peanuts
- Lime wedges for serving
Instructions
- Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and Sriracha. Add warm water until sauce reaches desired consistency.
- Pat chicken pieces dry and season lightly. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook chicken for 2 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, heat remaining oil. Cook broccoli for 2 minutes, add bell peppers and cook 1 minute more, then add carrots for 30 seconds.
- Return chicken to skillet. Add two-thirds of the peanut sauce and toss to coat everything. Cook 1 minute until heated through.
- Divide rice among four bowls. Top with chicken-vegetable mixture and drizzle with remaining sauce. Garnish with green onions, cilantro, and peanuts. Serve with lime wedges.