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Peanut chicken protein bowl with coconut rice, sautéed chicken, red cabbage, carrots, and creamy Thai peanut sauce drizzle

Peanut Chicken Protein Bowl

A vibrant protein-packed bowl with sautéed chicken, fragrant coconut jasmine rice, crisp vegetables, and a creamy Thai-inspired peanut sauce. Dairy-free and meal prep friendly.
Print Recipe Save to My Pins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: Thai-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup jasmine rice rinsed until water runs clear
  • 1 cup unsweetened canned coconut milk full-fat preferred
  • 1 cup water
  • 0.5 tsp salt
  • 1 lb boneless skinless chicken breast diced
  • 1 tbsp olive oil
  • 1 tbsp soy sauce low-sodium preferred
  • 0.5 tsp ground black pepper
  • 1 clove garlic minced, for chicken
  • 0.33 cup creamy peanut butter natural preferred
  • 2 tbsp soy sauce for peanut sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp fresh lime juice
  • 1 tsp sesame oil
  • 1 clove garlic minced, for peanut sauce
  • 1 tbsp warm water add more as needed to thin sauce
  • 0.25 tsp chili flakes optional
  • 1 cup red cabbage thinly sliced
  • 1 cup carrots julienned
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp roasted peanuts chopped, optional
  • lime wedges for serving

Equipment

  • Medium saucepan with lid
  • Large skillet
  • Mixing bowls
  • Whisk
  • Chef's knife and cutting board

Method
 

  1. Rinse jasmine rice until water runs clear. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, stir once, cover and reduce heat to low. Simmer 15 minutes. Remove from heat and steam covered for 10 minutes. Fluff with a fork.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced chicken, soy sauce, black pepper, and garlic. Saute for 6 to 8 minutes until golden and cooked through. Remove from heat.
  3. Whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes in a bowl. Add warm water one tablespoon at a time until sauce is pourable but still coats a spoon.
  4. Divide coconut rice among 4 bowls. Top with chicken, red cabbage, carrots, and cilantro. Drizzle with peanut sauce, sprinkle with chopped peanuts, and serve with lime wedges.

Notes

Start the coconut rice first as it takes the longest. Do not lift the lid during rice cooking. Use gluten-free tamari instead of soy sauce for a gluten-free version. Peanut sauce keeps in the fridge for up to 5 days. Store bowl components separately for best meal prep results.