Peanut Chicken Protein Bowl

Ingredients for Peanut Chicken Protein Bowl

I always use creamy natural peanut butter for the sauce — it blends smoother than standard peanut butter and the flavor is more balanced. Here is everything you need:

Coconut Rice:

• 1 cup jasmine rice (rinsed until water runs clear)
• 1 cup unsweetened canned coconut milk — I recommend full-fat for the richest flavor
• 1 cup water
• 1/2 tsp salt

Chicken:

• 1 lb boneless skinless chicken breast, diced
• 1 tbsp olive oil
• 1 tbsp soy sauce — my preference is low-sodium for better control over saltiness
• 1/2 tsp ground black pepper
• 1 clove garlic, minced

Peanut Sauce:

• 1/3 cup creamy peanut butter — in my experience, natural peanut butter blends best
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 to 2 tbsp warm water (to thin as needed)
• 1/4 tsp chili flakes (optional)

Toppings:

• 1 cup red cabbage, thinly sliced
• 1 cup carrots, julienned
• 1/4 cup fresh cilantro, chopped
• 2 tbsp roasted peanuts, chopped (optional)
• Lime wedges for serving

Step-by-Step Instructions

I recommend starting the coconut rice first since it takes the most time — then cook the chicken and make the sauce while it simmers so everything finishes at the same time.

Step 1: Rinse jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, stir once, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let steam covered for 10 more minutes. Fluff with a fork before serving. Do not lift the lid during cooking or you will lose the steam that makes it fluffy.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add diced chicken, soy sauce, black pepper, and garlic. Sauté for 6 to 8 minutes until the chicken is golden brown on the outside and cooked through with no pink remaining. Remove from heat.

Step 3: While the chicken cooks, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, and garlic in a mixing bowl. Add warm water one tablespoon at a time until the sauce is pourable but still thick enough to coat a spoon. If it seizes when cold, just whisk in a little more warm water.

Step 4: Divide the coconut rice evenly among four bowls. Top each with sautéed chicken, red cabbage, carrots, and cilantro. Drizzle generously with peanut sauce, sprinkle with chopped peanuts, and serve with lime wedges on the side.

Best Pairings to Complete Your Peanut Chicken Protein Bowl

This bowl is a full meal on its own, but these additions and companion recipes work beautifully alongside it or as meal prep variety throughout the week.

Thai Peanut Chicken Buddha Bowl: If you love the flavors in this peanut chicken bowl, this Buddha bowl version is your next must-try. It uses a similar peanut sauce base with added vegetables and makes a great rotation companion.

Street Corn Chicken Rice Bowl: A vibrant chicken rice bowl with bold toppings that pairs naturally with this meal prep style cooking. Great for when you want variety across the week without starting from scratch.

Sticky Chicken Bowls: These sticky chicken bowls offer a different sweet-savory flavor profile that works well as a second bowl option alongside this peanut chicken protein bowl in your weekly meal prep.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle: The coconut lime drizzle in this bowl echoes the coconut rice base in this recipe. A satisfying side rotation for anyone who loves Thai-inspired bowl dinners.

Rice Noodle Stir Fry: A light noodle-based option that pairs well with any leftover peanut sauce from this recipe. Great for using up the sauce in a second meal.

BBQ Chicken Skewer Salad: If you are serving this at a gathering alongside a salad, this skewer salad adds a fresh and colorful contrast that rounds out the spread.

How to Store and Prep Ahead

Store each component of this peanut chicken protein bowl separately in airtight containers in the refrigerator for up to 4 days. Keeping the components separate prevents the rice from absorbing the sauce and the vegetables from going soggy. The peanut sauce stores well on its own for up to 5 days.

I recommend reheating the rice and chicken in the microwave with a damp paper towel over the top to keep moisture in. Reheat just until warm, not hot, so the chicken stays tender. Add the raw vegetables and sauce fresh after reheating for the best texture.

Pro tip: double the peanut sauce batch at the start of the week. It works as a dip for vegetables, a dressing for noodles, or a marinade for the next batch of chicken.

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 mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

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.